There’s a Russian folk saying: Spring is arriving, and the first green shoots are sprouting – it’s time to make Botvinya soup! But Botvinya isn’t just great when the weather’s warming. The root of the word, “botva”, used to mean any edible greens – sorrel, scallions, dill and even nettles. Today, you can get a variety of greens in spring, summer, winter and autumn! Chef Vladimir Pavlov is going to show his version of this largely forgotten cold Russian soup. In the olden days it was always made with finely grated greens, sour “kvas” and fish. The Geography of Taste host retains the main ingredients in his version of Botvinya, but he gives the traditional recipe a modern slant!