Russian Summer Soup

• Gluten free

• Meat

  • 1/2 lb Ham, good

• Produce

  • 3 Cucumbers
  • 3 tbsp Dill, fresh or frozen
  • 1/2 cup Green onion
  • 3 Potatoes, medium cooked

• Refrigerated

  • 3 Eggs, hard

• Baking & Spices

  • 2 1/2 tsp Salt

• Oils & Vinegars

  • 3 1/2 tbsp Vinegar

• Dairy

  • 1/3 cup Sour cream

• Liquids

  • 8 cups Water

Found on natashaskitchen.com

Description

Ingredients

• 8 cups cold water
• ⅓ cup sour cream
• 3½ Tbsp Vinegar divided
• 2½ tsp Salt
• 3 Tbsp chopped dill (fresh or frozen)
• ½ cup green onion, finely chopped
• ½ lb good ham, diced (we used black forest ham)
• 3-4 medium cooked potatoes, peeled and diced
• 3 hard-boiled eggs, diced
• 3-4 cucumbers, diced

Directions

• Peel potatoes and dice them into ¼ cubes (we used the Vidalia Chopper). Place diced potatoes in a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart. Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water. (This cooking method is thanks to one of my readers - Nadia).
• While potatoes are cooking, boil 3 eggs and cool them in ice water.
• Next, dice 3 eggs, 3-4 cucumbers, ½ lb of ham. Also chop 3 Tbsp of dill and ½ cup of green onions. Place everything in a large pot.
• In a separate large bowl, whisk together 8 cups of cold water, ⅓ cup of sour cream, 2½ Tbsp of vinegar, 2½ tsp of salt until combined. Pour the mixture in the pot with the rest of ingredients. Stir to combine and serve.