Name: Russian Chilled Vegetable and Beef Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 4 cups (1 liter) chilled homemade or store-bought rye bread drink (kvas); 1 cup cold water, optional for thinning; 1/2 cup sour cream; 1 tsp Dijon mustard; 2 medium russet potatoes, boiled, peeled, and diced; 2 large hard-boiled eggs, chopped; 8 oz cooked beef sirloin or roast, diced; 2 medium English cucumbers, diced; 6 red radishes, thinly sliced; 4 green onions, finely chopped; 2 tbsp fresh dill, chopped; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1/3 cup sour cream, for garnish; Extra fresh dill sprigs, for garnish

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This classic Russian cold soup is the ultimate summer refresher, combining crunchy fresh vegetables, tender beef, and hard-boiled eggs in a tangy fermented rye bread drink. The bright, slightly sour flavors balance perfectly with cooling cucumbers and fresh herbs. Serve it ice-cold for a satisfying yet light meal on hot days.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

330 kcalCalories
15 gFat
6 gSaturated Fat
28 gCarbs
3 gFiber
5 gSugar
21 gProtein
640 mgSodium
720 mgPotassium
95 mgCalcium
3.5 mgIron
18 mgVitamin C
150 mcgVitamin A

Ingredients

For the Soup Base

4 cups (1 liter) chilled homemade or store-bought rye bread drink (kvas)
1 cup cold water, optional for thinning
1/2 cup sour cream
1 tsp Dijon mustard

For the Vegetables and Protein

2 medium russet potatoes, boiled, peeled, and diced
2 large hard-boiled eggs, chopped
8 oz cooked beef sirloin or roast, diced
2 medium English cucumbers, diced
6 red radishes, thinly sliced
4 green onions, finely chopped
2 tbsp fresh dill, chopped

For Seasoning and Serving

1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/3 cup sour cream, for garnish
Extra fresh dill sprigs, for garnish

Directions

If not already cooked, simmer the potatoes in salted water until fork-tender (about 15 minutes), then hard-boil the eggs in a separate pot for 10 minutes; cool both completely in the refrigerator.
Dice the chilled potatoes, peeled eggs, and cooked beef into uniform 1/2-inch cubes and place them in a large mixing bowl.
Add the diced cucumbers, sliced radishes, chopped green onions, and fresh dill to the bowl and toss gently to combine.
In a small bowl, whisk the sour cream with the Dijon mustard until smooth, then fold this mixture into the vegetables and beef.
Season the mixture generously with salt and pepper, stirring carefully so the potatoes and eggs do not break apart.
Pour the chilled rye bread drink over the mixture and add cold water if a thinner consistency is preferred; stir once more.
Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the soup to become thoroughly chilled.
Taste and adjust seasoning with additional salt, pepper, or a splash of pickle brine if extra tanginess is desired.
Ladle into chilled bowls and finish each serving with a generous dollop of sour cream and a sprig of fresh dill.

Cook’s Notes

All components must be thoroughly chilled before combining; lukewarm ingredients will ruin the refreshing character of the soup.
Substitute the beef with boiled ham, kielbasa, or smoked chicken for an easy variation.
For a vegetarian version, omit the meat and double the eggs, or add crumbled feta cheese.
Store-bought rye bread drink can be found at Eastern European markets; homemade versions yield a deeper, more authentic flavor.
Serve in pre-chilled bowls and keep the soup stored in the coldest part of the fridge until ready to eat.