Chilled Russian Vegetable Soup

Name: Chilled Russian Vegetable Soup
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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

Serves
serves 6-8

SAVEUR

This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

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

ADVERTISEMENTAD

Instructions

Step 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.

Step 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.