Chop sorrel, spinach and beet leaves. Season lightly with salt and stew in its own juice for about 20 minutes. Add horseradish. Put everything through a meat grinder.
Later add white wine or kvass. Add the juice of one lemon. Peel the cucumber, remove the seeds and cut into short fine strips. Add to the soup with the herbs. Let it cool down. Before serving, add the fish cut into even pieces and finally the ice cubes.
35 min.
When to serve:
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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