Botvinya with mustard powder: light spring recipe

Botvinya is a traditional Old Slavic cold soup, believed to have originated in the 15th century. In historic cookbooks, it was often called the «queen of cold soups» and considered one of the best dishes to prepare in spring.

Fans of bold, tangy flavors will especially enjoy botvinya with mustard powder. It adds a distinctive spicy note to this vegetable delicacy and enhances its aroma. Mustard powder, made from ground mustard seed meal, contains phytoncides — biologically active plant compounds known for their antibacterial and anti-inflammatory properties. It is also rich in essential minerals such as potassium, calcium, and magnesium. Potassium and calcium support musculoskeletal health, while magnesium helps the body absorb them effectively.

In addition, mustard powder offers a rich «bouquet» of vitamins, including K, A, B-complex, and E. These vitamins play a key role in metabolic processes and help maintain overall vitality.

The CraftOil company offers 100% natural organic mustard flour, produced at its own certified stainless-steel mill. It is freshly made on the day of your order, packed in eco-friendly kraft paper bags and shipped worldwide. We guarantee premium quality and freshness of our mustard flour and other products, including cold-pressed oils, spices and seasonings.

Ingredients (serves 4)

For prepare you will need:

• 1 large bunch of sorrel;
• 1 bunch of young nettle (before flowering);
• 5 potatoes;
• 5 cucumbers (fresh or pickled);
• 1 bunch of dill;
• ½ tablespoon mustard powder;
• 1 slightly incomplete tablespoon salt;
• 1 teaspoon sugar (optional);
• 1 liter kvass or vegetable broth;

Step-by-step instructions

Wash the potatoes thoroughly and boil them whole (in their skins). Let them cool, peel, and cut into medium cubes or strips. Wash fresh cucumbers, trim the ends, and slice into half-rings. If using pickled cucumbers, rinse off excess brine (optional) and dice them.

Wash the nettle and pour hot water over it to remove the stinging effect. Then chop or tear it by hand.

Wash and chop dill and sorrel as you would for a salad. Remove thick stems, keeping only tender young leaves.

Add nettle to boiling water first, then sorrel after 5–7 minutes. After another 5 minutes, remove them, cool slightly, and either rub through a sieve or blend into a smooth puree. Add salt, sugar, and mustard powder, then mix well.

Pour kvass (or broth) into a soup tureen or pot. Add chopped cucumbers, potatoes, and dill. Finally, stir in the sorrel-nettle mixture with spices. Mix thoroughly and serve chilled.

Notes:

If using broth instead of kvass, add a little citric acid or freshly squeezed lemon juice for acidity. For extra spice, add a pinch of ground black pepper. A wide variety of spices and seasonings is always available for order from CraftOil.