Botwinia

Name: Botwinia (Spinach, Sorrel and Beetroot Soup)
Cuisine: Russia
Ingredients: 1 quart of white wine; 1½ lbs. of spinach; ½ lb. of sorrel; ½ lb. of beetroot tops; 4 tablespoons of the juice of pickled beetroot; 1 tablespoon of vinegar; 1 teaspoon of chopped fennel, the same of tarragon, a few slices of Dutch cucumber, a few lumps of ice, cold salmon, crayfish and horse-radish.

Spinach, Sorrel and Beetroot Soup

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

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.

Ingredients

1½ lbs. of spinach
½ lb. of sorrel
½

Europe
Russia
Pescatarian
Summer
Gluten-free
Soup
Eastern Europe

Method

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.