This soup of Polish origin is so popular in Russia that I have thought fit to include it among typical Russian soups. It is a summer soup and is served cold and in cups, like consommé.
Chop the spinach, sorrel and beetroot tops and cook in a little butter till quite tender. Rub through a sieve, add the beetroot juice, the vinegar and the white wine and season with salt and pepper. Add a few lumps of ice, and serve, separately, pieces of cold salmon, chopped Dutch cucumbers, chopped horse-radish and crayfish tails, which are added to the soup at table.