Russian Summer Salad Soup
This Russian Summer Salad Soup is another delicious recipe from my friend Nataliia. It makes a nice and refreshing dish to serve as we move into the warmer months of the year. This recipe is a cross between a soup and a salad. While it is called Russian Summer Salad Soup this version actually comes from the Ukraine.
What is Kefir?
This recipe is made with a fermented milk drink called Kefir. It is derived from the Caucasus region, between the Black Sea and Caspian Sea and bordered by Russia, Georgia, Azerbaijan, and Armenia. Kefir continues to spread to other cuisines and has been incorporated into the diets of a broad range of consumers and populations. It is thinner than yogurt but also synbiotic. A synbiotic food is one which contains both probiotics and prebiotics which help to maintain healthy bacteria in the intestines.
Find kefir at your local grocery store
You can generally find kefir in the dairy section of your local grocery store as it has grown in popularity. If you have trouble finding it, please email me, and I will try to help you identify a local source or a suitable substitution.
How to serve a salad soup
Similar to other cold soup dishes such as gazpacho, serve this salad soup chilled in the broth created by the kefir. It also resembles a salad as it contains larger portions of fresh vegetables with the addition of the radishes and cucumbers. Although it is different from a traditional hot soup, the unique freshness of this recipe adds another option for a late spring or early summer meal.
Give it a try and leave a comment about how you like this salad soup combination.
FREE DOWNLOAD Set up the best Basic Pantry!
Learn how to build a well stocked pantry from Culinary Dietitian, Barbara Spalding. When you have these ingredients on hand you can always make a meal even when you haven’t been to the store.
- 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.
- When potatoes are cooked, remove from the water and set aside to cool. When cool, peel them and chop into small pieces.
- Peel and chop the hard-boiled eggs.
- Chop radishes into small chunks (quarters).
- Peel and chop cucumber into small pieces.
- Chop scallions into rounds.
- Mix all vegetables in a large bowl. Pour kefir over the top and gently mix. Season with salt and pepper.
- 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.
- 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).
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. National Center for Biotechnology Information.