Okroshka (Cold Kefir Soup with Chicken)

This traditional cold Russian soup offers a refreshing, probiotic-rich meal high in lean protein from boiled chicken breast and kefir.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 260 g (approx. 9 oz) cooked chicken breast, diced · 429 kcal in the whole recipe
• 2 large eggs (100 g), hard-boiled · 143 kcal in the whole recipe
• 1 small potato (120 g), raw weight · 92 kcal in the whole recipe
• 2 medium cucumbers (200 g) · 32 kcal in the whole recipe
• 5-6 red radishes (100 g) · 16 kcal in the whole recipe
• 4-5 green onions (40 g) · 13 kcal in the whole recipe
• 15 g (1/2 bunch) fresh dill · 7 kcal in the whole recipe
• 600 g (2.5 cups) plain kefir · 360 kcal in the whole recipe
• 50 g (approx. 2 tbsp) light sour cream (instead of traditional smetana) · 68 kcal in the whole recipe
• 15 g (1 tbsp) fresh lemon juice · 3 kcal in the whole recipe
• 1 cup cold water, salt, and black pepper to taste

Method

1. Boil the potato until tender and hard-boil the eggs for 10 minutes; allow both to cool completely, then peel and dice into small, neat cubes along with the cooked chicken breast.

   

2. Finely dice the cucumbers and radishes, then thinly slice the green onions and chop the fresh dill.

   

3. In a large pitcher or bowl, whisk together the plain kefir, light sour cream (instead of smetana), fresh lemon juice, cold water, salt, and black pepper until completely smooth.

   

4. Add the diced chicken breast, eggs, potatoes, cucumbers, radishes, green onions, and dill to the liquid base, stir thoroughly, and chill in the refrigerator for at least 1 hour before serving cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.