Ready to cook Eastern European? Pick up a copy of Mamushka, Ukraine-born chef Olia Hercules’s ode to cuisine from Kiev to Kazakhstan, and every stop along the way. It’s not all potatoes and beets, although the potatoes and beets are fantastic, as you can see in this extra-cooling and healthy summer soup.

This is incredibly refreshing in the summer. I guess it’s a hybrid of something Russians call okroshka (which comes from kroshit, meaning “to chop into small pieces”) and the Ukrainians kholodnik (“the cold one”). I like the idea of brining the beetroot first. And I like the idea of fresh radishes and cucumber in it, too. Add a small splash of sherry vinegar, and a tiny bit of Tabasco if you can’t find fresh horseradish, to funk it up a little.

Reprinted with permission from Mamushka