20 fluid ounces hard cider
1/2 cup sour cream
8 ounces skinless, boneless chicken breasts, cooked and chopped into 1/2 inch dice
1 medium cucumber, peeled and chopped into 1/2 inch dice
2 hard-boiled eggs, sieved or finely chopped
4 scallions, finely chopped
2 teaspoons white wine vinegar
2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried)
1 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
2 tablespoons fresh parsley, chopped
4 slices bacon, cut into strips
Salt and pepper to taste
Set a large bowl over crushed ice. Pour the cider and sour cream into the bowl and mix. Stir in the chicken, cucumber, and egg. Stir in the dill, scallions, and tarragon. Add the wine vinegar slowly to taste. Season with salt and freshly ground pepper to taste. Allow the soup to rest, refrigerated, for two hours before serving. Just before serving fry the bacon until crisp and drain. Garnish soup with bacon and parsley and serve.