- sorrel - 600 grams of fresh cucumbers
- - 6 pieces
- green onion - to taste
- dill - to taste
- mustard - 1/2 teaspoon (or 1 teaspoon horseradish)
- salt and sugar - to taste
- kvass - 1.5 liters
To prepare botvinya best to take a sour kvass.By botvinya well fed separately ice.Cooking: Sort out and rinse under cold water dock.Boil sorrel in its own juice, allow to cool, and rub through a sieve.Cut the peel from the cucumbers, cut into slices.Chop green onions (or dill), add salt, sugar, and rub with mustard.Put all ingredients in a saucepan and add the brew.Serve chilled beet soup.