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+ servings


Course Appetizer, Main Dish, Soup
Cuisine Eastern European
Keyword fish, greens, kvass, lycooking, lyukum cooking lab, recipe, seafood, soup, vegetables
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 portions


for greens puree (5 portions)

  • 5 oz mixed baby greens Central Market Organics Power Greens (spinach, mizuna, chard, and arugula)
  • 2 bunches sorrel
  • 1 pinch black pepper freshly ground
  • 1 pinch salt adjust to taste

to assemble soup (2 portions)

  • 3 cups kvass
  • 8 oz salmon poached or gravlax
  • 12 crawfish cooked and shelled tails
  • 2 oz greens puree
  • 2 cucumbers cocktail
  • 4 scallions
  • 6 sprigs dill fresh
  • 1/4 tsp kosher salt adjust to taste
  • 1 pinch black pepper freshly ground
  • 4 tbsp ice finely chopped


for greens puree

  • Wash all leafy vegetables.
    Making Botvin'ya: Greens
  • Prepare two small pots. Fill one with ~2 quarts of water and bring it to boiling. Place a colander into another one. Blanch greens by placing small batches in a colander and pouring boiling water over them. The goal is to soften them. Once they wilt and release their fragrance, they are good to be placed under cold running water to stop cooking.
    Making Botvin'ya: Blanching Greens
  • Squeeze extra water from greens, chop them, and place into a blender jar. Make a puree. Using a scoop, make 1oz portions. Safe as many portions as you need for the soup, and freeze the rest.
    Making Botvin'ya: Prepping Greens for Puree
  • Make a puree. Using a scoop, make 1oz portions. Safe as many portions as you need for the soup, and freeze the rest. Wrap frozen green puree in plastic and store in container frozen until the next use.
    Making Botvin'ya: Greens Puree

for making cucumber and dill mixture

  • Quarter cucumbers, cut off seeds, and finely chop the rest.
    Cutting Cucumbers
  • Finely chop dill, scallions, and mix them with cucumbers. Add salt and pepper, mix. I like to let the mixture stay in room temperature for about 15 minutes and let the salt to draw out some juices naturally. Traditionally, this mixture is smashed lightly with a wooden spoon.
    Making Botvin'ya: Cucumber, dill, and scallions mixture

for making soup

  • Freeze or refrigerate bowls before serving. Finely chop ice and keep frozen.
  • Prepare cooked crawfish tails. Prepare poached or lightly salted (gravlax) salmon or trout.
  • In the center of each cold bowl, place 1 oz of green puree. Arrange 2-3 tbsp of cucumber and dill mixture around it. Place a portion of fish and crawfish on top. Add 1 tbsp of finely chopped ice.
    Making Botvin'ya
  • Pour 1 1/2 cups of kvass into each bowl and serve.
    Making Botvin'ya


Experimenting with Kvass in Texas
Other Cold Summer Soups Recipes in My Collection
Hill Country Watermelon Gazpacho
Nettles Botvinya (video recipe by Andrey Azarov)