The most famous Russian summer soup is definitely okroshka based on kvass! Do you happen to know there are a number of other traditional recipes worth trying in a short Russian summer? Here are some of them for you.
Hot Sorrel Soup with Eggs
Sorrel soup is a favourite of many Russians as it is easy-to-make and rich in vitamins that perk you up after a long winter! This soup is especially popular in Russian dacha, as there is plenty of fresh sorrel available from early summer. Sorrel is one of the frequently used components of Russian cuisine. It contains a lot of vitamin C, which is especially useful in early spring.

Ingredients for 4 Servings

Sorrel - 200 gm
Potatoes - 400 gm
Carrots - 100 gm
Onion  - 50 gm
Eggs - 2 pcs
Water - 0.8 liter
Parsley root - 0.5 pc
Sunflower oil - 0.5 tbsp
Salt - to taste
Greens - 5 gm

 Dice vegetables and boil water. Put diced potatoes into boiling water. A few minutes later, add chopped parsley root. Slightly fry finely chopped carrots and onions in oil and then add to the soup.
While soup is cooking, hard-boil and chop eggs. Five minutes before the end of cooking, chop sorrel and add it into soup. Sorrel gets cooked almost instantly, and changes its color once it is cooked. Now add hard-boiled and chopped eggs and serve your sorrel soup with sour cream.
Cold Sorrel Soup
This delicious sourish cold soup is especially refreshing in hot weather! This is traditional Russian cuisine in all its glory.
Ingredients for 4 Servings

Sorrel - 200 gm
Potatoes - 2.5 pcs
Eggs - 2 pcs
Milk - 2 tbsp.
Sour cream - 2 tbsp.
Cucumber - 1 pc
Green onion - 25 gm
Dill - to taste
Parsley - to taste
Salt - to taste




Boil water in a saucepan and add diced potatoes and salt in it. Cut sorrel into strips of one and a half centimeter wide. Once the potatoes are cooked, put sorrel in the pan and boil for about five minutes. While the soup is boiling, break one raw egg and mix it with salt, milk and a teaspoon of potato broth. Pour it in into the soup, while breaking the thin trickle of egg mix in the soup with a fork. Turn off the flame and let your soup cool down.
Finely chop the onion, parsley, and dill. Put the greens in a mortar, salt and pestle them. Dice hard-boiled eggs and raw cucumbers and put them along with crushed greens into the cooled sorrel soup. Serve right away with sour cream.
Zucchini Cream Soup
This soft and delicate soup will please everyone who appreciates the blend of taste and benefit.
Ingredients for 3 Servings

Zucchini - 2 pcs
Onion - 1 pc
Carrot - 1 pc
Allspice - 1 pc
Broth - 250 ml
Garlic - 1 clove
Salt - to taste
Ground black pepper - to taste
Sour cream - 100 ml
Greens - 100 gm

Peel and finely dice the vegetables. Put them into a saucepan, season with spices and pour in a small amount of broth. Simmer over medium heat for about 40 minutes.
Remove the vegetables from the broth and blend them to a smooth mash. If desired, dilute with the remaining broth.
Serve this wonderful soup with sour cream, and optionally, crackers and chopped greens.
Tyuria
This super fast and simple cold soup of kvass and rusks is very refreshing on a hot summer day. 
Ingredients for 3 Servings

Kvass - 0.5 liter
Onion - 0.5 pcs
Black bread - 250 gm
Garlic - 1.5 cloves
Green onions - to taste
Green cilantro - 10 gm
Salt - to taste

Cut off black bread crusts and slice them. Put them on a baking sheet and dry in a moderately heated oven for about 10 minutes. Then rub every dried slice with raw garlic. Afterwards, dice them and spread in a serving plate. Add the chopped cilantro and pour the contents of the plate with kvass. Add salt to taste and serve immediately, it’s ready!
Okroshka and Botvinya - Cold Russian Soups Based on Kvass
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