Russian Cucumber Soup (Okroschka)

Steps

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1. 1
   Finely chop the cucumber, radishes, spring onions, bell pepper, shallot, garlic, and ginger.
   ▶ ≈1:19
2. 2
   Add salt to the chopped vegetables and let them sit for a while, allowing the salt to extract moisture from them.
   ▶ ≈3:50
3. 3
   Add boiled eggs, lemon juice, and mineral water to the vegetable mixture.
   ▶ ≈4:58
4. 4
   Blend the mixture in a food processor until smooth and fine. Do not add potatoes at this stage to maintain the right texture.
   ▶ ≈6:41
5. 5
   Strain the blended mixture through a sieve. Reserve the solids that remain in the sieve—these will be used to make a bread spread.
   ▶ ≈7:49
6. 6
   Stir the crème fraîche into the strained soup.
   ▶ ≈9:35
7. 7
   Prepare fresh vegetable garnishes by cutting the cucumber, eggs, radishes, dill, and cornichons into small pieces.
   ▶ ≈9:47
8. 8
   Cut the cooked potatoes into small chunks and add them to the soup.
   ▶ ≈10:16
9. 9
   Cut the lunch meat into small dice and add to the soup.
   ▶ ≈10:29
10. 10
    Fold in all the fresh vegetable garnishes and pickled gherkins. Adjust the seasoning with additional lemon juice and salt to taste.
    ▶ ≈11:22
11. 11
    Ladle the soup into bowls and top with balsamic vinegar onions. Mayonnaise may be added on the side if desired.
    ▶ ≈12:30