Cold Summer Soup with Sour Cream and Water
A vitamin-rich, tasty, and refreshing first course. This appetizing cold soup refreshes, satisfies hunger, and also quenches thirst. Usually it is eaten in summer, when the weather is hot, but it is also often prepared for various celebrations, even in winter.
Updated : 23 June, 2026
Easy
About 45 min.
Ingredients
2
Potato
1
Cucumber
100 grams
Radish
2
Eggs
150 grams
Boiled sausage
20 grams
Green onion
20 grams
Dill
200 grams
Sour cream
700 milliliters
Water
to taste
Salt
to taste
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash the cucumber, trim the ends, and cut it into small cubes. Wash the green onion and dill and chop them finely. I used 1 regular small cucumber. If you have a greenhouse cucumber, half will be enough, because they are usually long.
Step 2
For this cold soup, it is better to use young potatoes, but mature ones will also work. Wash the potatoes thoroughly, removing any soil and sprouts if there are any. Put them into a pot with cold salted water and boil for 25 minutes until tender. Cool them, peel them, remove any eyes, and cut them into cubes. Put the eggs into the pot with the potatoes when the water comes to a boil. Cook them for 10 minutes, then transfer them to cold water. Peel them and cut them into small cubes as well.
Step 3
Use good-quality sausage without visible fat. Cut it into cubes the same size as the other ingredients. What can replace the sausage? Instead of sausage, you can use boiled chicken breast or lean beef.
Step 4
Wash the radishes and cut them into small cubes as well. For this amount, 100 g, about 3.5 oz, I used 4 medium radishes. Instead of regular radish, you can use daikon, which is a white variety of radish. How is daikon different from regular radish? It does not contain mustard oil and does not have a strong smell.
Step 5
Transfer all the prepared ingredients, cucumber, herbs, eggs, potatoes, sausage, and radish, into a deep bowl.
Step 6
Add salt and citric acid to taste. Add the sour cream. I used sour cream with 20% fat and also added 2 tablespoons of mayonnaise because I like this soup richer. You can use sour cream of any fat content to your taste. You can also replace it with plain yogurt if you want the dish to be lower in calories.
Step 7
Mix everything carefully and thoroughly. If we add the sour cream to the dry ingredients first, it will not form lumps.
Step 8
Pour in the cold water, which should be boiled in advance and cooled. You can also use filtered water. I added 700 ml, about 3 cups, of water, and the soup turned out medium-thick. Mix everything. The cold soup is ready. If you are not going to eat it right away, transfer it to a container and store it in the refrigerator.
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