What a lovely and filling soup for a hot summer day!
Okroshka (Russian Cold Cucumber Soup)
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
3 medium yellow or red potatoes
2 eggs
1 large English cucumber, cubed
Bunch of radishes, cubed
1/2 cup ham, cubed
1 bunch dill, chopped
1 bunch of green onions or chives, chopped
3/4 cup sour cream
3 cups cold water
1/2 tsp fine salt
freshly ground black pepper to taste
juice of 1/2 lemon or more to taste
Directions
- Scrub potatoes, place them in a pot, and cover them with water. Simmer on medium-low until they are cooked and can be easily pierced with a fork. You are not trying to make fall apart mashed potatoes here, but you also don’t want crunchy potatoes in your salad. Rinse with cold water to stop the cooking process and dry. Chop potatoes into small cubes.
- Place eggs in a pot and cover with water. Bring the water to a boil (just shy of the full boil, but a steady simmer. Remove from heat, cover, and allow to sit in hot water and very gently cook for 20 minutes. Then place them in cold water for a minute and peel them immediately after. Chop into large chunks.
- Combine potatoes, eggs, ham, radishes, green onions or chives, dill. Season with salt and pepper to taste. Add sour cream and lemon juice and mix really well. Once fully mixed, add water. Refrigerate for at least 4 hours or overnight for flavours to meld.
