Uncle Bills Kvas Cold Cucumber Soup Recipes

Steps:

• Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

Steps:

• In a medium size saucepan, add potatoes, cover with water and cook until done, about 20 minutes.
• Remove potatoes into a bowl and mash well; set aside.
• Peel hard boiled eggs, mash well and add to mashed potatoes; mix well to incorporate.
• In a large glass bowl, add cold water, mashed potato/egg mixture, grated cucumbers, grated radishes, chopped green onion, fresh dill weed, lemon juice, white vinegar, black pepper and salt; mix very well to blend.
• Adust seasonings to taste.
• Just before serving, add 6 ice cubes and let chill for about 10 minutes.
• Serve chilled.

Steps:

• In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
• Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
• Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Steps:

• In a cooking pot on medium-high heat, melt butter and add olive oil.
• Add chopped onions and saute' on medium-high heat for 5 minutes.
• Add garlic and saute' for another 2 minutes.
• Add chicken broth and water and bring to boil.
• Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
• Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
• Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
• Reduce heat and add whipping cream slowly, stirring all the while when adding.
• Adjust seasonings to taste.
• Remove soup from heat and let stand for 10 minutes before serving.
• Refrigerate any unused portions.