in Eastern Europe, Soup Recipes

Cold summer vegetable soup

updated

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Ingredients for 2 servings:

  • 1 large cucumber(s) (more if needed)
  • 10 radishes
  • 2 eggs, hard boiled
  • 4 potatoes, waxy
  • 2 tbsp dill (frozen)
  • 2 cups of kefir
  • 1 piece(s) sausage (turkey sausage) as required, low-fat
  • Salt
  • pepper
  • lemon juice
  • Chives (frozen)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Russian Acroschka – also suitable for glycemic index

Boil the eggs and potatoes, peel them, and then let them cool completely. Meanwhile, coarsely grate the cucumber and mix it with its juice into the kefir. Dice the radishes, potatoes, eggs, and sausage. Add to the kefir and season with dill, lemon juice, pepper, and salt. Let it sit in the refrigerator for at least 12 hours before serving. Serve cold, sprinkled with chives. Tastes super fresh and deliciously light.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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