Chilled Russian Vegetable Soup
Salt
3 medium carrots, peeled and cut into 1⁄4" cubes
2 medium red potatoes (about 1 lb.), peeled and cut into
1⁄4" cubes
16 scallions, white and light green parts only, finely
chopped
3 large radishes, trimmed and finely chopped
1 large cucumber, peeled, seeded, and cut into 1⁄4" cubes
1 3⁄4-lb. piece boneless beef chuck, trimmed and cut into
1⁄3" cubes
8 cups kvas (fermented rye drink) or sparkling cider,
chilled
1⁄4 cup chopped fresh dill
2 hard-boiled eggs, finely chopped
1. Bring a pot of salted water to a boil, add carrots and cook until just tender, 3–4 minutes. Drain and let cool. Put potatoes into a second small pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain and let cool. Combine carrots, potatoes, scallions, radishes, and cucumbers in a large bowl. Cover and refrigerate for 2 hours.
2. Meanwhile, put beef into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, 40–45 minutes. Drain and chill. Mix beef, kvas, dill, eggs, and salt to taste with vegetable mixture; stir well. Serve at once with rye bread, if you like.
SERVES 6 – 8
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