This is another delicious recipe from my friend Nataliia, great for the late days of summer. It is a cross between a soup and a salad, served cold, and although it is called Russian Summer Salad Soup this version actually comes from the Ukraine. It is made with kefir which is a fermented milk drink found in the dairy section of your grocery store. If you have trouble finding it, please let me know and I will try to help you identify a local source or a suitable substitution.
Russian Summer Salad Soup (serves 6-8)
- 2 potatoes
- 4 hard-boiled eggs
- 2 cucumbers
- 1 cup of radishes
- 1 bunch of scallions
- 1 liter of plain kefir
- ½ bunch of fresh dill (substitute dried if fresh not available)
- ½ bunch of parsley
- ½ tsp. salt
- ½ tsp. pepper
1. Place potatoes (do not peel) in a large pot and cover with cold water (fill to about an inch over the tops of the potatoes). Heat until gently boiling and cook for 20-30 minutes until done. Check the potatoes by piercing them with a knife after about 15 minutes to avoid overcooking.
2. When potatoes are cooked, remove from the water and set aside to cool. When cool, peel them and chop into small pieces.
3. Peel and chop the hard-boiled eggs.
4. Chop radishes into small chunks (quarters).
5. Peel and chop cucumber into small pieces.
6. Chop scallions into rounds.
7. Mix all vegetables in a large bowl. Pout kefir over the top and gently mix. Season with salt and pepper.
8. Allow to rest in the refrigerator for 30 minutes. Serve immediately with garnish of ½ hard boiled egg and sprig of fresh dill, if desired.
9. Alternate: If desired, add ½ – 1 Tbsp. of mustard for additional flavor when you add the kefir.
Nutrition information per serving: 190 calories; 8 grams fat; 1 grams saturated fat; 0 grams transfat; 105 mg cholesterol; 290 mg sodium; 21 grams carbohydrate; 2 grams dietary fiber; 11 grams protein (values are approximate).