Okroshka (Окрошка) — Chilled Russian Kvass Soup

• 3medium waxy potatoes (Approximately 400 g total; scrubbed and left whole.)
• 4large eggs
• 250 gcooked lean beef (Chilled boiled or roasted beef, trimmed of visible fat.)
• 3small cucumbers (Approximately 300 g total; thin-skinned.)
• 150 gradishes (Trimmed.)
• 4scallions (Approximately 40 g after trimming; use white and green parts.)
• 12 sprigfresh dill (Approximately 15 g; discard tough stems and finely chop.)
• 4 gfine salt
• 10 gprepared hot Russian mustard (Choose a smooth mustard rather than a sweet variety.)
• 120 gsmetana (Cultured sour cream with approximately 20% fat.)
• 1 lunsweetened or lightly sweetened rye kvass (Refrigerated; preferably tart white kvass intended for okroshka. Rye kvass contains gluten and may contain alcohol.)
• 2 lwater (Divided between the potato and egg saucepans; discarded after cooking.)

Instructions

1. 1

   Place the potatoes in a saucepan with 1.2 l of the water and bring to a gentle boil. Cook for 20–30 minutes, until a thin knife enters the center easily but the potatoes remain intact, then drain.

2. 2

   Meanwhile, place the eggs in a second saucepan with the remaining 800 ml water and bring to a boil. Cover, remove from the heat, and leave for 11 minutes, then drain and cool under cold running water until comfortable to handle.

3. 3

   Peel the potatoes when comfortable to handle and cut them into 6 mm dice, spreading them in a shallow container. Peel the eggs and refrigerate them alongside the potatoes for approximately 60 minutes, until thoroughly chilled; keep the cooked beef and kvass refrigerated during this time.

4. 4

   Finely slice the scallions and place them in a large bowl with the dill and 4 g salt. Press and rub the herbs with the back of a wooden spoon for 1 minute, until fragrant and slightly juicy.

5. 5

   Halve two eggs, remove their yolks, and mash the yolks into the herbs with the mustard and smetana until smooth. Dice the remaining egg portions, beef, cucumbers, and radishes into approximately 6 mm pieces, then fold them into the dressing with the chilled potatoes.

6. 6

   Slowly stir in the cold kvass, pouring gently to keep excessive foam from forming. Divide the soup among four chilled bowls and serve immediately, stirring each portion so the vegetables and meat are evenly distributed.