Or one version of it. My great-aunt Nora’s version. Aunt Nora was my grandfather’s sister-in-law, and she was of Russian descent. So this summer soup that she used to make was passed on to us through cousins.
As with Spanish cold soup recipes, you will find endless variations of it, but the basic principle remains the same: raw vegetables (cucumber, spring onion, radishes…), boiled potatoes and cooked protein (veal, beef, eggs, ham…) are diced, then mixed with liquid (usually kvass, a beverage made of fermented rye bread). Each bowl is then topped with a dollop of smetana (sour cream).
Other versions substitute kefir, or even beer, for the kvass.
Since Aunt Nora’s recipe calls for yogurt and lemon juice, I am going to assume her recipe originally used kefir, but she couldn’t find any so she used what she had one hand.
This has been a staple in our home for years, and it’s a great make-ahead summer lunch.
- 1 cucumber, peeled and diced
- 2-3 hard-boiled eggs, diced
- 400g / 1 cup sour yogurt (or Greek yogurt + the juice of half a lemon)
- 200g cooked shrimp or crab meat, chopped
- A bunch of fresh dill or fennel leaves, chopped
- Salt & pepper to taste
- Ice cubes to serve
Combine all in the ingredients, except the ice cubes, in a large bowl.
Chill in the fridge for 1 or 2 hours.
Serve with ice cubes