The Goodman steakhouse chain brand chef Vyacheslav Delberg shares his recipe for a cool summer soup.
25g cucumber
25g boiled and peeled potatoes
10g radish, peeled
50g boiled egg
30g beef tenderloin, boiled
Chop the above ingredients into thin strips.
Smear some of the egg yolk with mustard.
Place in a bowl and add chopped shallots and dill.
Sprinkle with salt.
Add 200g kvas and put 20g sour cream in the middle.
Serve with horseradish and mustard.