Okroshka (Russian Cold Soup)

Ingredients

• 4 small field cucumbers (or ¾ English cucumber)
• 8 radishes
• 3 medium potatoes (cooked and peeled)
• 4 hardboiled eggs (peeled)
• 1 skinless chicken breast (cooked)
• 2 generous handfuls of fresh dill
• 3 green onions
• salt to taste
• 5-6 cups kvass (1 cup per portion)
• 5-6 Tbsp sour cream or yogurt (1 Tbsp per portion)
• 2½ - 3 cups kefir or buttermilk (½ cup per portion)
• 2½ - 3 cups carbonated mineral water (½ cup per portion)
• lemon wedge for serving
• 2½ - 3 cups kefir (½ cup per portion)
• 2½ -3 cups kombucha (½ cup per portion)

Instructions

1. 1

   Bake or boil the potatoes whole with the skin on. Make hardboiled eggs, and cook the meat if using. Let everything cool completely. Then peel the potatoes and eggs.

2. 2

   Dice the cucumbers, radishes, potatoes, and eggs and place everything into a large bowl.

3. 3

   Slice the chicken into small bite-sized pieces and add it to the veggie mixture.

4. 4

   Chop the herbs. Add the herbs to the bowl. Mix to combine. Place into a refrigerator and chill for about 30 minutes or more.

5. 5

   When ready to serve, place about a cup of the mixture into a soup bowl and add the type of liquid you are using and season with salt to taste. Optionally, you can add a couple of ice cubes to the serving.