Botvinya Cold Fish Beet Soup

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Botvinya is a refreshing Russian cold soup that pairs young beet greens and sorrel with poached fish in a tangy kvass broth. Traditionally served as a summer starter, it balances herbal freshness with the clean flavor of fish and the gentle sourness of fermented rye. Serve it ice-cold, garnished with a dollop of smetana and a hard-boiled egg quarter.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 13 gFat
• 3.5 gSaturated Fat
• 16 gCarbs
• 3 gFiber
• 6 gSugar
• 24 gProtein
• 520 mgSodium
• 780 mgPotassium
• 140 mgCalcium
• 3 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the fish

• 1 lb (450 g) salmon or trout fillet, skin removed
• 3 cups water
• 1 bay leaf
• 4 whole black peppercorns
• 1 slice lemon
• 1/2 tsp kosher salt

For the greens and vegetables

• 4 cups young beet greens, stems removed, leaves chopped
• 3 cups fresh sorrel leaves, chopped
• 2 medium Persian cucumbers, finely diced
• 5 green onions, thinly sliced (white and green parts)
• 1/4 cup fresh dill, chopped, plus more for garnish

For the broth base

• 3 cups traditional rye kvass, chilled
• 1 cup cold water
• 1 tbsp prepared white horseradish, drained
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 cup ice cubes

For serving

• 2 hard-boiled eggs, quartered
• 1/2 cup sour cream (smetana)
• Fresh dill sprigs
• Lemon wedges

Directions

1. Poach the fish: combine 3 cups water, bay leaf, peppercorns, lemon slice, and 1/2 tsp salt in a saucepan and bring to a gentle simmer. Add the salmon, reduce heat to low, and poach 8-10 minutes until just opaque and flaky. Lift the fish out, cool completely, then flake into bite-sized chunks, discarding any bones.
2. Blanch the greens: bring a small pot of water to a boil. Add the chopped beet greens and sorrel and blanch for 30 seconds. Drain immediately and plunge into a bowl of ice water to set the color. Squeeze out excess water and set aside.
3. Make the broth base: in a large bowl, whisk together the chilled kvass, cold water, horseradish, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning, adding more lemon for brightness or salt as needed.
4. Combine the soup: stir the blanched greens, diced cucumbers, green onions, and dill into the kvass broth. Gently fold in the flaked poached fish. Cover and refrigerate at least 1 hour, or until thoroughly chilled.
5. Finish and serve: just before serving, stir in the ice cubes to keep the soup icy cold. Ladle into chilled bowls and top each portion with a quartered hard-boiled egg, a generous spoonful of sour cream, a sprig of dill, and a lemon wedge on the side.

Cook’s Notes

• Use real Russian-style rye kvass for the most authentic flavor; store-bought is fine, but avoid sweet fruit-flavored varieties.
• Stur or sterlet are the most traditional fish choices, but salmon, trout, or even poached white fish work beautifully.
• Always chill the soup thoroughly before serving – botvinya should be served icy cold, not just cool.
• If beet greens are unavailable, substitute with a mix of baby chard and extra sorrel, though the flavor will be slightly different.
• Add the ice cubes at the very end so they do not dilute the broth as they melt.

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