About this Dish
Russia's summer cold soup — raw vegetables (radish, cucumber, spring onion), cold boiled potatoes, egg and meat or fish, dressed in kvass (fermented rye bread drink) or kefir. Served ice cold. A dish that divides opinion — the kvass base is deeply unfamiliar to non-Russians. Eaten across Russia during summer as a refreshing alternative to hot soup.
IngredientsServes 4
🥒Cucumber, 2 medium, finely diced
🌱Spring onions, 1 bunch, thinly sliced
🌿Fresh dill, large handful, finely chopped
🥚Eggs, 3 large, hard-boiled
🥔Waxy potatoes, 2 medium, boiled and cooled
🥩Cooked beef or bologna sausage (doktorskaya), 200g, finely diced
🌑Radishes, 6-8, finely diced
🍺Kvass (cold, dry style), 1 litre
🧂Salt and black pepper, to taste
🥛Sour cream, to serve
Method
1
Hard-boil your eggs for 10 minutes, then cool completely under cold water. Peel and dice them. Boil the potatoes in salted water until just tender, drain, and leave to cool fully in the fridge — everything must be cold before assembly.2
Dice the cucumber, radishes, potatoes, and meat into small, even pieces roughly half a centimetre. Slice the spring onions and chop the dill. Place everything into a large bowl.3
Separate the egg yolks from the whites. Mash the yolks with a fork and mix them with a pinch of salt and a little kvass to form a smooth paste — this gives the soup a richer base. Dice the whites and add them to the bowl with the other ingredients.4
Pour the cold kvass over the vegetables and meat gradually, stirring gently. The soup should be quite liquid, like a thin broth with chunky fillings — add more kvass until you reach that consistency.5
Season generously with salt and black pepper, then taste. The soup should be savoury, slightly tangy from the kvass, and bright with dill. Stir in the mashed yolk mixture and adjust seasoning.6
Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavours meld. The colder it is, the better it tastes — some cooks add a few ice cubes directly to the bowl.7
Ladle into deep bowls and top each with a generous spoonful of sour cream and an extra sprinkle of fresh dill. Serve immediately while ice cold, with dark rye bread on the side.User Reviews
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