Kachka

Bonnie Frumkin Morales · Kachka

If I had to pick one thing to eat all summer long, it might just be this soup. First off, it's Just. So. Refreshing. Served bracingly cold, it'll cool you down on the hottest of hot days in much the same way that a bowl of steamy stew will warm up the doldrums of winter. Add to that a balance of savory-sweet-rich-tangy-smooth-crunchy, and a stunning shade of magenta to boot. To really take advantage of the ease of this soup, make the base ahead (it will keep for up to a week in this state). Do this, and you'll always be just five minutes away from a bowl of awesome. For my go-to meal, serve with pieces of salt-cured herring and freshly boiled new potatoes.