Botvinia
Green Vegetable Soup With Fish

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To Serve: 6 to 8:

1.5 pounds fresh spinach leaves, stripped from the stems
1.5 pounds fresh sorrel leaves, stripped from the stems
1/4 cup scraped grated fresh horseradish root
6 tablespoons fresh strained lemon juice
1 tablespoon salt
3/4 teaspoon sugar
6 cups http://foodsoftheworld.activeboards.net/kvas_topic3325.html" rel="nofollow - kvas
1.5 cups finely sliced scallions, including 1/2 of the green stem
1 large cucumber, peeled, halved, seeded and cut into 1/4-inch dice (1.5 cups)
1.5 pounds cold poached sturgeon or salmon, cut into 8 equal pieces
1/2 pound fresh crabmeat, free of all bits of shell and cartilage

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. 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.

In a small bowl, combine the grated horseradish, lemon juice, salt and sugar. Stir into the vegetable puree and slowly stir in the http://foodsoftheworld.activeboards.net/kvas_topic3325.html" rel="nofollow - kvas , one-quarter cup at a time. Now stir in the scallions, cucumber, fish and crabmeat and taste for seasoning. Chill at least 2 hours before serving.