← All recipes

🍲 Refreshing Cold Okroschka Soup

240 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• salt pinch
• eggs 4 pcs.
• spring onions 1 bunch
• cucumbers 1 pc.
• radishes 1 bunch
• chives, fresh 5 g
• dill, fresh 5 g
• kefir, Russian style 800 ml
• mustard 1 tbsp

Instructions

1. 1. Fill a pot with water and add some salt.
2. 2. Bring the salted water to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Reduce the heat to a medium level.
5. 5. Cover the pot with a lid.
6. 6. Let the potatoes cook for about 20 minutes.
7. 7. Drain the cooked potatoes.
8. 8. Rinse the potatoes briefly with cold water.
9. 9. Peel the cooled potatoes.
10. 10. Slice the potatoes.
11. 11. Fill a second pot with about 1 liter of water.
12. 12. Bring the water in the second pot to a boil.
13. 13. Boil the eggs in it for about 7 minutes until hard-boiled.
14. 14. Shock the cooked eggs with cold water.
15. 15. Peel the cooled eggs.
16. 16. Halve the peeled eggs.
17. 17. Wash the spring onions thoroughly.
18. 18. Dry the spring onions well.
19. 19. Cut off the roots of the spring onions.
20. 20. Slice the spring onions into fine rings.
21. 21. Wash the salad cucumber.
22. 22. Cut the salad cucumber into cubes.
23. 23. Wash the radishes.
24. 24. Remove the leaves and roots from the radishes.
25. 25. Cut the radishes into small cubes.
26. 26. Wash the chives and dill.
27. 27. Pat the herbs dry.
28. 28. Remove the coarse stems from the herbs.
29. 29. Finely chop the chives and dill.
30. 30. Take a large bowl.
31. 31. Add the kefir to the bowl.
32. 32. Add the mustard to the kefir.
33. 33. Mix the kefir and mustard well together.
34. 34. Season the mixture to taste with pepper.
35. 35. Season the mixture to taste with salt.
36. 36. Serve the kefir mixture on plates.
37. 37. Distribute the potato slices over the kefir mixture.
38. 38. Distribute the radish cubes on top.
39. 39. Distribute the cucumber cubes on top.
40. 40. Distribute the spring onion rings on top.
41. 41. Garnish the soup with chopped dill.
42. 42. Garnish the soup with chopped chives.
43. 43. Place two egg halves as garnish on top.
44. 44. Serve the okroschka immediately.

Nutrition per serving

• kcal: 240
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 34 g