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    by Diana Henry

    • Preparation time: 15 minutes + chilling

    Serves: 6


    3 British Blacktail Free Range Medium Eggs, hard-boiled
    ½ tbsp Dijon mustard
    125g soured cream
    500ml kefir
    150g cucumber, halved, seeds removed, flesh cut into small cubes
    50g radishes, trimmed and cut into small cubes
    175g waxy potatoes, cooked, peeled and cut into 1cm squares
    6 salad onions, trimmed and finely chopped (use both green and white parts)
    50g dill pickles, drained and diced, plus about 2 tbsp brine from the pickle jar (or to taste)
    2 tsp caster sugar
    100g smoked ham, torn or cut into small pieces (optional)
    Sparkling water, as needed
    10g chopped dill  


    1. Peel then halve the eggs and scoop out the yolks. Dice the whites, then put the yolks into a large bowl and work in the mustard. Add the soured cream a little at a time, working it into the egg yolk mixture, then the kefir.

    2. Add all the vegetables, including the dill pickles, then the brine, caster sugar and some seasoning. If you are using the ham add it now too, along with the chopped egg whites.

    3. Cover and chill the mixture for at least 1 hour, or for up to 6 hours. Add enough sparkling water to dilute the soup to the consistency you want.

    4. Check the seasoning and adjust it (as you’ve now added water). Stir in the dill just before serving.

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