Cold Kvass Soup
A great alternative to okroshka and beet soup in hot weather. Botvinya is more filling thanks to meat broth, yet still light because of lots of greens and vegetables. And it’s quick and easy to make.
Updated : 12 March, 2026
Easy
About 20 min.
Ingredients
Stock
400 grams
Pork
500 milliliters
Water
to taste
Salt
50 grams
Onions
1
Garlic
to taste
Greens
Sriubai
500 milliliters
Kvass
200 milliliters
Broth
250 grams
Any type of meat
6
Beet greens
1
Cucumber
4
Radish
30 grams
Green onion
20 grams
Parsley
20 grams
Dill
to taste
Salt
to taste
Mustard
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Cold Kvass Soup can be made with meat and meat broth, or with fish and fish broth. My family prefers the meat version, so that’s the one I’ll show you. You’ll need lean meat, vegetables, kvass, herbs, and the key ingredient without which it isn’t botvinya - beet greens (beet tops). Wash and pat dry the vegetables and herbs. First, cook the meat, because you’ll need both the meat and the broth.
Step 2
Rinse the meat (I used pork), put it in a pot, and cover with cold clean water. Use cold water so the surface proteins don’t seize and make the broth “weak.” Bring to a boil over medium heat, skimming foam. Then reduce heat to low, add onion, garlic, herbs, and salt. Simmer uncovered for 40 minutes, until the meat is done. Remove from heat and let cool.
Step 3
Cut the cucumber into thin matchsticks and put into a bowl if serving family-style, or divide into portions. Ideally use garden cucumbers; if not, choose small, firm, green cucumbers with no damage. If they’re even slightly rotten, discard them - spoilage spreads through the whole fruit.
Step 4
Trim the radishes and cut into thin matchsticks. Add to the bowl with the cucumber.
Step 5
Finely chop dill, parsley, and green onion and salt them. Put into a bowl and mash with a pestle so they release juice and soften.
Step 6
Add the herbs to the bowl with the chopped vegetables.
Step 7
Strain the cooled broth through a fine sieve into a pot. Pour in cold kvass and stir.
Step 8
Add mustard, salt, and stir. Adjust mustard to taste - its heat varies, so there’s no exact amount.
Step 9
Pour the kvass mixture into the bowl with the vegetables. Remove the stems from the beet greens and cut the leaves into thin strips. If the greens are large and tough, blanch them with boiling water. Mine were young, so I didn’t need to.
Step 10
Add the cooked meat—either as one piece or sliced into strips - into the botvinya. Salt everything and, if needed, add pepper. Serve with sour cream.
Step 11
Enjoy your meal.
Author note
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