The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs and a cooked meat.

Servings: 3-4

Ingredients

• 300 g fresh chicken
• 3 medium potatoes
• 4 eggs
• 1 cup cucumbers, finely chopped
• 1 cup radishes, finely chopped
• 1/2 cup green onion, finely chopped
• 1/4 cup dill, finely chopped
• 1/4 cup parsley, finely chopped
• Few bay leaves and peppercorns
• 1/2 cup sour cream
• 2 cups kefir or kvass
• Salt and pepper to taste

Method

1. Cook the meat for 1 hr in a large soup pot with bay leaves, peppercorns, salt and pepper.
2. After the meat is cooked and cooled, chop it into small cubes. Filter the meat stock through the cheesecloth or paper towel and set aside.
3. Cook potatoes by baking them in aluminium foil with bay leaves and peppercorns.
4. Peel and chop potatoes and combine them with the meat in a large mixing bowl.
5. Boil eggs and cool them in ice water.
6. Peel, chop and add them to the bowl with meat and potatoes.
7. Then add cucumbers, radishes, green onion and herbs.
8. Mix well and season with salt and pepper.
9. Place the mixture into the serving bowl and pour over the meat stock just to cover it.
10. Add a couple tablespoons of kefir to the serving bowl and garnish with the sour cream.