Okroshka (Russian Cold Cucumber Soup)

• 3 medium yellow or red potatoes
• 2 eggs
• 1 large English cucumber, cubed
• 1 bunch radishes (about 4–5), cubed
• 1/2 cup (56g) ham, cubed
• 1 bunch fresh dill (about 3 tablespoons), chopped
• 1 bunch green onions or chives (about 2–3 tablespoons), chopped
• 3/4 cup (180ml) sour cream
• 3 cups (720ml) cold water
• 1/2 tsp fine salt
• Freshly ground black pepper to taste
• Juice of 1/2 lemon or more to taste

Instructions

1. 1

   Scrub the potatoes, place them in a pot, and cover them with water. Simmer on medium-low until they are cooked and can be easily pierced with a fork. You are not trying to make fall-apart mashed potatoes here, but you also don't want crunchy potatoes in your soup. Rinse with cold water to stop the cooking process and pat dry. Chop the potatoes into small cubes.

2. 2

   Place the eggs in a pot and cover with water. Bring the water to a boil—just shy of a full rolling boil, but a steady simmer. Remove from heat, cover, and allow the eggs to sit in the hot water and very gently cook for 20 minutes. Then place them in cold water for a minute and peel them immediately after. Chop them into large chunks.

3. 3

   Combine the potatoes, eggs, ham, radishes, green onions or chives, and dill. Season with salt and pepper. Add the sour cream and lemon juice and mix really well. Once fully mixed, add the water. Refrigerate for at least 4 hours or overnight for the flavours to meld.