in Eastern Europe, Russia, Soup Recipes

Acroshka

updated

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Ingredients for 6 servings:

  • 400 g meat sausage, preferably poultry sausage
  • 6 jacket potatoes, boiled
  • 6 eggs, hard boiled
  • 1 cucumber(s)
  • 2 bunch spring onions
  • 2 bunch radishes
  • Salt
  • 1 liter of mineral water
  • 1 liter natural yogurt, mild
  • possibly Cremefine
  • possibly dill, fresh

Instructions

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

Russian summer soup

Finely slice the spring onions and mix with the salt. Squeeze out a little of the juice by hand. Dice the sausage and eggs as finely as possible. Dice the boiled potatoes. Slice the cucumber into rings, then quarter them. Place all ingredients in a saucepan and mix with the yogurt, adding Cremefine if desired. Let it sit for a while and then gradually dilute with mineral water. Tip: Sprinkle a little fresh dill over the finished akroshka. Akroshka tastes best chilled. Simply refrigerate it for about half an hour before serving.

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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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