165 Cold spinach soup with salmon

• ½ lb sorrel
• 1 lb spinach or 1½ lbs

Clean and wash sorrel, cook the sorrel in its own juice, and rub through a fine sieve. Boil spinach or young beet greens in salted water until tender, finely chop, and mix with the sorrel. Add a couple of cubed cucumbers, dill, green onions, greens, salt, and fine sugar or treacle. Dilute with sour shchi and add ice. Cook a fresh salmon (lososina ili semga), white salmon, or white