Proper simple botvinya

• 150 g (5 oz) sorrel
• 3 young beetroots with tops, blanched separately
• <

Blanch the sorrel and the tops of the young beets for 3 minutes to soften them. Wash the nettles in cold water, then pour boiling water over them and strain. Chop all the greens finely with a sharp knife; do not mince them or they will turn into a purée. Add the finely chopped beetroot and the spring onions, chopped and rubbed with salt and a little dill.

Combine the two types of kvass.