Antoni Porowski’s Chilled Beet Soup with Pickles and Dill from his upcoming cookbook In the Kitchen with Antoni…
1 (10-ounce) bottle borscht concentrate
4 cups low-sodium vegetable broth
1 cup (8 ounces) full-fat sour cream
4 large eggs
¾ cup cubed cucumber
¼ cup cubed dill pickles
½ cup finely chopped fresh dill
6 small or 4 medium radishes, thinly sliced
3 tablespoons finely chopped fresh chives or scallions
In a bowl, whisk together the beet concentrate, broth, and half of the sour cream until smooth. Add ½ cup ice cubes and refrigerate, covered, for a couple of hours, until cold. (The soup base can be prepared up to 3 days ahead and kept covered and refrigerated.)
Meanwhile, fill a medium saucepan with water and bring it to a simmer. Using a slotted spoon, gently lower the eggs into the water, taking care not to drop them into the pan. Cook for exactly 10 minutes, then transfer the eggs to a bowl of ice water and let cool for about 5 minutes. Drain the eggs and refrigerate, covered, until you’re ready to serve the soup. (The shell-on eggs can be refrigerated for up to 5 days.)
To assemble the soup: Peel the eggs and quarter or halve each one. Toss together the cucumber and 1/8 teaspoon salt in a bowl.
Divide the pickles, cucumbers, and half of the dill among four soup bowls. Ladle the chilled soup into the bowls. Top with the eggs, chives, or scallions, radishes, and the remaining dill and sour cream. Serve immediately.