We’ve had unseasonably warm weather here in Chicago for the past few days—temperatures in the 90’s Fährenheit—and I’m feeling a little dog days-y so I think I’ll give you my recipe for okroshka, my favorite cold soup. Most people know about gazpacho (I’ll give you my recipe for that some time) or vichyssoise (cold leek and potato soup—particularly delicious) but this is probably a cold soup you don’t know about.
Okroshka
Serves 6
20 fl. oz. hard cider
½ cup sour cream
8 oz. skinless, boneless chicken breasts, cooked the way I showed you and chopped into ½ inch dice
1 medium cucumber (preferably English or pickle), peeled and chopped into ½ inch dice
2 hard-boiled eggs, sieved or finely chopped
4 scallions, finely chopped
2 tsp. white wine vinegar
2 Tbsp. fresh dill, finely chopped (or 1 tsp. dried)
1 Tbsp. fresh tarragon, chopped (or ½ tsp. dried)
2 Tbsp. fresh parsley, chopped
4 slices bacon, cut into strips
Salt and pepper to taste
- Set a large bowl over crushed ice.
- Pour the cider and sour cream into the bowl and mix.
- Stir in the chicken, cucumber, and egg.
- Stir in the dill, scallions, and tarragon.
- Add the wine vinegar slowly to taste.
- Season with salt and freshly ground pepper to taste.
- Allow the soup to rest, refrigerated, for two hours before serving.
- Just before serving fry the bacon until crisp and drain.
- Garnish soup with bacon and parsley and serve.
