Chilled Russian Vegetable Soup
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
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Cooking tools:
- Pot
- Colander
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Mixing bowl
- Refrigerator
- Stove
- Cutting knife
- Paring knife
- Kitchen scale
- Slotted spoon
- Wooden spoon
- Ladle
- Serving bowl
- Measuring spoon
Ingredients
- Salt
- 3 medium carrots, peeled and cut into 1⁄4" cubes
- 2 medium red potatoes (about 1 lb.), peeled and cut into 1⁄4" cubes
- 16 scallions, white and light green parts only, finely chopped
- 3 large radishes, trimmed and finely chopped
- 1 large cucumber, peeled, seeded, and cut into 1⁄4" cubes
- 1 (3⁄4-lb.) piece boneless beef chuck, trimmed and cut into 1⁄3" cubes
- 8 cups kvas (fermented rye drink) or sparkling cider, chilled
- 1⁄4 cup chopped fresh dill
- 2 hard-boiled eggs, finely chopped
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