Okroshka Soup
Okroshka is a light, healthy soup eaten in the summer in Russia and Ukraine. It’s a lovely combination of sweet, sour and tangy flavors that, along with its chilled temperature, make it doubly satisfying and refreshing.
  • 4medium beetscooked, peeled and chopped or thinly sliced
  • 3medium potatoespeeled, diced and steamed until just tender
  • 1small English cucumberchopped
  • 1/2pound Hamdiced, (optional)
  • 1cup scallionsfinely chopped
  • 3Tbsp dill(fresh) chopped, divided
  • 4cups kefirfresh, unsweetened, or non-Greek plain yogurt
  • cold water3-4 cups, or as desired
  • 1/2cup sour creammore or less as desired
  • Himalayan pink salt
  • Vinegarwhite or apple cider, (optional)
  • 4 egg(s)hard-boiled, peeled, and quartered
  1. Place beets, potatoes, cucumber, ham (if using), scallions and 2 Tbsp dill in a large soup pot.
  2. Add kefir or yogurt, water, sour cream, salt and vinegar (if using) to taste. Mix well; let the soup sit for up to an hour to allow the flavors to meld.
  3. Taste and adjust liquids and seasonings as desired.
  4. Serve in individual soup bowls garnished with remaining dill and 2 boiled-egg wedges per bowl.