Lunch

Okroshka with Potatoes, Eggs, and Cucumber

Name: Okroshka with Potatoes, Eggs, and Cucumber
Prep time: 25 min
Cook time: 20 min
Ingredients: 2 to 3 medium potatoes; 2 to 3 eggs; 1 to 2 fresh cucumbers; 1 bunch fresh dill and scallions (about 30 g); 500 ml (2 cups) boiled cooled whey or kefir, plus more to thin; 2 to 3 tablespoons sour cream; Salt, to taste

Prep

25 minutes

Cook

20 minutes

Cold, bright, and built for warm weather, this okroshka with potatoes, eggs, and cucumber stays light while still feeling complete. The chilled dairy base, fresh herbs, and crisp vegetables give it a clean finish that works best straight from the fridge.

Ingredients

2 to 3 medium potatoes
2 to 3 eggs
1 to 2 fresh cucumbers
1 bunch fresh dill and scallions (about 30 g)
500 ml (2 cups) boiled cooled whey or kefir, plus more to thin
2 to 3 tablespoons sour cream
Salt, to taste

Instructions

1
Boil the potatoes until tender, about 20 minutes, then cool and dice them.
2
Boil the eggs for 10 minutes, cool them, and chop them.
3
Dice the cucumbers. Chop the dill and scallions finely.
4
Add the potatoes, eggs, cucumbers, and greens to a large bowl.
5
Pour in the whey or kefir until the mixture loosens into a light soup, adding more to reach your preferred consistency.
6
Stir in the sour cream and season with salt.
7
Chill before serving.

Best Served With

Dark rye bread or crispy rye crackers

Cook's Note

Keep the potatoes and eggs fully cooled before mixing so the soup stays cold and fresh instead of turning cloudy and heavy.

Why This Recipe Works

Cooled potatoes and eggs give the soup enough body, while cucumber and herbs keep it crisp and light. The whey-based broth adds tang without making the bowl feel too rich, and the sour cream rounds it out at the end.

Make It Yours

Add radishes for more bite. Use kefir for a richer, creamier version. Add more cucumber for extra crunch. Use dill, scallions, or parsley depending on what you have.