Cold beetroot botvinya soup

Beet tops are a very valuable and vitamin-rich product. Food made from it has been appreciated in Russian cuisine since ancient times. There was even a separate dish, which was considered one of the favorite soups of our great-grandfathers and was called botvinya. It was considered a disgrace for the hostess if she did not know how or did not cook this dish well. There was even such a proverb: "Like Aksinya, so is botvinya." The culinary recipe of beetroot botvinya is what we offer you today.
Cut the raw beets into strips and cook in kvass for half an hour until ready. Then drain the broth and put it in the refrigerator so that it does not lose its bright color. Cut fresh cucumbers into cubes and put them in chilled beet kvass. Add beetroot and sorrel puree there as well. Season the botvinya with boiled egg yolks mixed with sour cream and add salt. It is better to serve this dish with chopped dill greens and add ice cubes there. Boiled crushed crayfish necks or canned crab meat can also be added to beetroot botvinya. Enjoy your meal!