865 Cold Russian Soup

Potage Batwinia

Method

Finely shred 350 g (13 oz) spinach leaves, 250 g (9 oz) each of sorrel leaves and beetroot leaves; place them in a pan with 100 g (31 oz) butter, stew together slowly until cooked then pass through a fine sieve.

Add 1¼ litres (2⅕ pt or U.S. cups) somewhat acid white wine to the purée with 12 g ( oz) salt, 10 g ( oz) sugar, 150 g (5 oz) Agoursis (pickled cucumber) or fresh cucumber cut in dice, a pinch of chopped chervil and tarragon and 10 g ( oz) finely chopped shallot.

Serve with small pieces of ice in the soup.

Loading
Loading
Loading