Botvina with cucumbers

For cooking botvigny is best to take sour kvass. To the bottry is good separately. Ingredients:

• sorrel - 600 Grams
• fresh cucumbers - 6 pieces
• green onions - To taste
• dill - To taste
• mustard - 1/2 teaspoonfuls (or 1 teaspoon of horseradish)
• Salt and sugar - To taste
• kvass - 1,5 liters

Instructions

For cooking botvigny is best to take sour kvass. It is good to serve ice separately on the botvine. Preparation: Rinse and rinse the sorrel under cold water. Boil the sorrel in its own juice, allow to cool and wipe through a sieve. Cut the skin of cucumbers, cut into slices. Grind the green onions (or dill), add salt, sugar and grind with mustard. Put all the ingredients in a saucepan and add the kvass. Serve the chilled beetroot.

Servings: 4