The beet soup (cold soup with fish)

For the preparation of botvinya sorrel and spinach to sort and rinse well. Cook the spinach in boiling water, and put out the sorrel separately under the lid in a frying pan. Then rub the sorrel and spinach together through a sieve. Put the resulting puree in a saucepan, add sugar, salt, a little mustard, dilute all this with kvass, add fresh cucumbers, chopped green onions and dill, cut into thin slices and cubes.

When serving botvinya, it is recommended to put grated horseradish and pieces of boiled sturgeon or walleye in a plate (see the article "Features of cooking boiled fish"), which can also be served separately on a platter.