Ingredients for broth:
¼ G (1 L) water
17.5 oz (500 g) salmon fillet
1 medium carrot'
1 medium onion
3 black peppercorns
1 bay leaf
Salt on taste
¼ G (1 L) kvas
17.5 oz sorrel
17.5 oz (500 g) beet green
4 fresh, medium cucumber
1 tbsp ground horseradish
3 tbsp chopped dill
3.5 oz (100 g) spring onion
1 tsp sugar
Salt and ground pepper on taste
8 medium ice cubes
First, make a broth.
Shred carrots and onions, and stir-fry on a dry skillet for about 2 minutes.
Put the fried carrots and onions into a sauce-pan, pour a water, and bring to boil.
Wash a salmon, cut into medium cubes, and put into the boiling water.
Add a bay leaf, a salt, and a pepper, and boil for about 7 minutes.
Take out the salmon pieces, put into a bowl, cover, and set aside.
Strain the broth into another sauce-pan, and set aside.
Wash a sorrel and beet stalks, chop, and put into the sauce-pan with the broth.
Bring to boil, and boil for 2 minutes.
Take the sorrel and beet stalks, make a puree, and return into the sauce-pan with broth.
Shred the cucumbers, dills, radish, and spring onions.
Stir greens and vegetables together, add a horseradish, salt, and sugar, and stir well one more time.
To serve, put into a serving plate a portion of strained sorrel-beet stalks mixture, add the portion of a cucumber-radish mixture, and add a portion of salmon.
Pour a kvas, put an ice cube, and serve.
Continue by portions.