in Russia, Soup Recipes

Russian summer soup

updated

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Ingredients for 6 servings:

  • 6 large potatoes
  • 6 eggs
  • 1 ring/s of meat sausage or poultry sausage
  • 1 bunch of radishes
  • 1 cucumber(s)
  • 1 bunch of chives or spring onions
  • 1 bunch of dill
  • 2 liters of water
  • 2 cups of sour cream (200 g each)
  • 1 cup sour cream, 200 g
  • 2 tbsp vinegar to taste, maybe more or less
  • Salt and pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

Akroschka – that means crumbs or very fine

Boil the potatoes and eggs with their skins on. Let them cool and peel them. Cut all other solid ingredients into as fine cubes as possible. Place everything in a pot and mix with the water, sour cream, and seasonings. Season to taste and refrigerate. The akroshka needs to rest for 2-4 hours. It can also be refrigerated overnight. Then simply eat it like soup. Cool, just right for summer.

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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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