batvinya is an old dish of russian national cuisine, a cold soup with a subtle, delicately spicy tastewith bitterness on... bread kvass. originally botvinya appeared on the peasant table and was a mixture of tops of garden greens. the soup was supplemented with beet tops, horseradish, radish, turnip, as well as hogweed, borage and even sunflower. later, the soup appeared on the imperial tables in a new interpretation. botvinya was seasoned with stewed and mashed beet tops and fresh greens. boiled, fresh or salted fish was served separately with botvina. mainly valuable species: beluga, astirina, pike perch and crayfish necks, as well as finely chopped bogrenets ice. classic botvinia was served in three dishes at once, this was its main difference from other cold soups. such a dish will cost a pretty penny, crayfish necks, red fish, in fact, you can cook botvinia, so to speak , in a peasant style. mikhail moiseevich ginsburg, nutritionist, doctor of medical sciences. good morning, well , tops are not the most common ingredient today. by the way, in vain, beets are not ripe yet, carrots