| |
|
What You Need:
(To Serve: 6 to 8)
|
|
|
|
1½ pounds fresh spinach leaves, stripped from the stems
1½ pounds fresh sorrel leaves, stripped from the stems
¼ cup scraped grated fresh horseradish root
6 tablespoons fresh strained lemon juice
1 tablespoon salt
¾ teaspoon sugar
6 cups Kvas
1½ cups finely sliced scallions, including ½ of the green stem
1 large cucumber, peeled, halved, seeded and cut into ¼-inch dice (1½ cups)
1½ pounds cold poached sturgeon or salmon (see Rybnaia Solianka), cut into 8 equal pieces ½ pound fresh crabmeat and free of all bits of shell and cartilage
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Bring 3 quarts of water to a boil in a large pot and drop in the spinach and sorrel. Cook briskly, uncovered, for about 8 minutes, then drain the vegetables in a colander or sieve and wash them quickly under cold running water.
|
2. Puree the vegetables in a food mill or rub them with the back of a large spoon through a fine sieve set over a large bowl. Cool to room temperature.
|
3. In a small bowl, combine the grated horseradish, lemon juice, salt and sugar. Stir into the vegetable puree and slowly stir in the kvas, ¼ cup at a time. Now stir in the scallions, cucumber, fish and crabmeat and taste for seasoning.
|
4. Chill at least 2 hours before serving.
|
|
|
|
|
