Botvinya
Botvina in monastic style
Sorrel and spinach separately to sort, rinse and separately to let in a small amount of water, wipe and join together. Dilute with kvass, season with salt, sugar, zest and lemon juice, put in the cold (in the refrigerator). 
Serve to the table, spilling on plates, season with finely chopped dill and parsley, fresh cucumbers, horseradish to taste. 
In each plate put pieces of boiled or smoked fish.