Cold cucumber summer soup

Ingredients for 14 cups

3 medium waxy potatoes
4 large eggs
4 cups (960 ml) cultured buttermilk
4 cups (960 ml) vegetable broth
1 tsp salt
2 tbsp (4 g) finely chopped fresh dill
1 tbsp (2 g) finely chopped fresh
parsley
Ground black pepper, as needed
1/2 cups (225 g) diced ham or cooked
chicken breast
10 to 12 large radishes, diced
4 medium cucumbers, diced
3 green onions, diced

Directions

1. Bring a large pot of salted water to a boil over high heat and add the potatoes
and eggs. Cook the eggs for 10 minutes, then remove them with a slotted
spoon and place them into an ice bath to cool. Cook the potatoes until they
are fork-tender, an additional 10 to 15 minutes, then remove them from the
pot to cool. Once the potatoes and eggs are cool enough to handle, peel and
dice them into pea-sized pieces.

2. In a separate large pot, whisk together the buttermilk, broth, salt, dill, parsley and black pepper. Add the potatoes, eggs, ham, radishes, cucumbers and green onions and stir to combine. Transfer the soup to the refrigerator. Serve the
soup chilled.

side dishes, gazpacho, russian, soup, summer, light mealn May 09, 2021 17:03

Author Beyond Borscht