It's the middle of July and we still haven't had a good summer weather here. Yes, we had a couple of hot days here and there, but overall it doesn't feel like summer yet. But still, when the weather is above 24C (75F) and it's humid, I don't feel like cooking. So, I've been having a lot of sandwiches and... soups. Yes, soups, just cold soups. Actually, just one cold soup in particular. I discovered it last summer and spent a few months eating it practically every day, the combination of ingredients might sound weird to you, but the taste is phenomenal! I am not sure about the origin of this recipe, some say it's Russian, some say it's Lithuanian or Latvian, but regardless of where it came from, it's amazingly tasty, filling and refreshing.The recipe is really versatile and the ingredients can be added, increased, decreased or omitted according to taste, I've been known to exclude beets all together and added radishes. I've heard that it's really good with piping hot boiled potatoes on the side. It's a perfect easy summer soup!

recipe adapted from carina-forum

• Beets, boiled or baked, grated - 1 large or 2 small
• Cucumbers, chopped into 1/2 inch cubes - 2 small
• Eggs, boiled, chopped - 4
• Dill, finely chopped - 4 tablespoons or more to taste
• Green onion, chopped - 2 (optional)
• Radishes, chopped - 5 (optional)
• Lots of salt
• Kefir - 700 ml or more if you'd like a thinner soup

- Mix all the ingredients together and season to taste! It's that easy!

Comments
- Sometimes I am asked about the taste of this concoction. How does it taste? Well, all those ingredients without kefir make a pretty good salad, so it's sort of like a salad with lots of dressing, a.k.a kefir. Try it, it's great!!!

Egg salad is something really simple and sometimes bland. But this version elevates this boring dish to a new level with addition of capers and tarragon mustard.

recipe adapted from The Oprah Magazine Cookbook

• Eggs - 4
• Mayo - 2 tablespoons
• Tarragon mustard - 2 teaspoons
• Lemon salt, lemon pepper - to taste
• Capers, rinsed and chopped - 1 tablespoon
• Green onion, chopped - 1 tablespoon
• Cilantro, chopped - 1 tablespoon
• Dill, chopped - 1 tablespoon
• Thyme, leaves chopped - 3 sprigs
• Toasted bread slices

- Bring a medium saucepan filled three quarters with ater to a boil.
- Add eggs and cool 9 minutes (center of yolk will be slightly creamy).
- Carefully pour off hot water and rinse eggs with cold running water to cool.
- Peel eggs and roughly chop.
- Meanwhile, in a large bowl, combine all of the ingredients.
- Spread the salad onto toasted bread.