Akroshka is a very famous soup in Ukraine, Russia and other slavic countries. It's super easy to make, very refreshing and perfect for hot summer days. Some recipes call for kefir or buttermilk, but I tried it with greek yogurt and it was fantastic. —Madona Giorgadze
medium size potatoes, boiled
eggs, hard boiled
English cucumber, or 1 small
handful of dill
In This Recipe
First, you need to boil the potatoes. Depending on the size it'll take from 15 to 20 minutes. Let them cool down completely, it'll be easier to cube. You can hard boil the eggs in the same pot and cool them down completely as well.
While the potatoes and eggs are boiling, you can prep the rest of the ingredients, like cube the cucumbers into even size cubes, thinly slice the radishes. I like to use mandolin for the even slices and then julienne them. If you want to be fancy, you can make dill oil, using hand blender blend oil and dill together and you'll have a beautiful colored and flavored dill oil.
After the potatoes and eggs are cold enough ti handle, peel and cube them.
Whisk yogurt, water and lemon juice in a tall soup container (or any other tall dish). Add all the ingredients in it, season with salt, freshly grated black pepper or red chili flakes and that's it. If it's too thick, add more water.