Low Carb Okroshka
Refreshingly light yet irresistibly satisfying, Low Carb Okroshka offers a modern twist on the classic Russian cold soup, perfect for summer dining or healthy meal prep. Packed with crisp cucumber, peppery radishes, tender cooked chicken, and creamy avocado, this dish is brimming with vibrant flavors and wholesome nutrients. The tangy broth, made from kefir or thinned Greek yogurt, is enhanced with zesty lemon juice and Dijon mustard, creating a creamy, low-carb base that’s both refreshing and filling. Finished with hard-boiled eggs and fresh herbs like dill and parsley, each spoonful is a burst of bright aroma and texture. Quick to prepare and served chilled, this easy keto-friendly recipe is a great option for health-conscious foodies who want to stay cool while enjoying a nutritious meal. Perfect for lunch or as a light dinner, Low Carb Okroshka is your go-to cold soup that redefines guilt-free indulgence!
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Recipe Information
Ingredients
- 1 large Cucumber
- 6 medium Radishes
- 200 grams Cooked chicken breast
- 3 stalks Green onions
- 2 tablespoons Dill
- 2 tablespoons Fresh parsley
- 500 milliliters Kefir (or Greek yogurt, thinned with water)
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 large Boiled eggs
- 1 large Avocado
Instructions
Begin by dicing the cucumber and radishes into small, even cubes and place them into a large mixing bowl.
Chop the cooked chicken breast into similarly sized cubes as the vegetables.
Finely slice the green onions, dill, and fresh parsley, then add them to the bowl with the cucumber, radishes, and chicken.
In a separate bowl, whisk together the kefir (or thinned yogurt), lemon juice, Dijon mustard, salt, and black pepper until well combined.
Pour the liquid mixture over the diced vegetables and chicken, stirring gently to coat all ingredients in the bowl.
Chop the boiled eggs into small pieces and add them to the soup, stirring gently to incorporate.
Dice the avocado into cubes and add it to the soup just before serving to prevent browning.
Chill the okroshka in the refrigerator for at least 30 minutes, allowing the flavors to meld together.
Serve cold in bowls, and garnish with additional dill and a lemon wedge, if desired.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 220 mg | 17% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
