Botvinya
Botvina “Spring”
This is a kind of okroshki. Young leaves of nettle (swans, sorrel) are slightly boiled and bred with kvass, add grated horseradish, chopped green onions, dill and baked beets. 
Botvinyu is cooled and served with boiled fish. 

200 g of nettle leaves, 100 g of quinoa, 150 g of sorrel, 1.2 l of bread kvass, 60 g of horseradish, 50 g of green onions, 200 g of beet, 20 g of dill, 200 g of boiled fish.