← Nouns Cooking · Soup Pot

Ingredients

• 2 medium waxy potatoes, scrubbed
• 3 Eggs
• 2 Cucumber, diced
• 6 Radish, thinly sliced
• 4 Spring onion, finely chopped
• 3 tbsp Dill, chopped
• 1 l Kefir
• 250 ml chilled sparkling water
• ½ Lemon, juiced
• 2 tbsp Sour cream (optional)
• 150 g Ham, diced (optional)
• Salt
• Black pepper

Method

1. Boil the potatoes in salted water for 15 min, until just tender. At the same time hard-boil the eggs for 10 min. Cool both completely in cold water.
2. Peel and dice the potatoes and eggs into small cubes, about the same size as the cucumber.
3. Mix the potatoes, eggs, cucumber, radishes, spring onions and most of the dill in a large bowl. Sprinkle with a pinch of salt and toss.
4. Whisk the kefir with the lemon juice, salt and pepper. Chill the vegetables and kefir separately for 1 hour.
5. Just before serving, divide the vegetables between bowls, pour over the kefir and top up with a splash of sparkling water. Finish with the rest of the dill and a spoon of sour cream.

Tips

• Diced ham or cooked sausage is common in Russia; add it if you like, but the soup is then not vegetarian.
• Buttermilk works if you can't find kefir; some families use kvass, a fermented bread drink, instead.

Sources

Written in our own words after cross-checking these recipes:

Jewish Food Society Natasha's Kitchen NPR