Vegetarian Okroshka
Cool, refreshing, and packed with garden-fresh flavors, Vegetarian Okroshka is the ultimate summer soup that redefines light and healthy eating. This chilled Russian classic features a vibrant assortment of diced potatoes, crunchy cucumbers, radishes, and fragrant dill, all brought together in a tangy yogurt base infused with lemon juice and a hint of seasoning. Ready in under 40 minutes and requiring minimal cooking, this vegetarian recipe is perfect for beating the heat with a satisfying yet low-effort dish. Served cold and gently folded with chopped boiled eggs, it’s a wholesome, protein-rich meal ideal for picnics, potlucks, or casual weeknight dinners. Whether you're exploring global cuisine or craving a refreshing vegetarian option, this yogurt-based soup is sure to be a delicious highlight of your table. Keywords: vegetarian okroshka, chilled soup recipe, summer soup, Russian soup, yogurt-based soup, light vegetarian recipe.
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Recipe Information
Ingredients
- 3 medium potatoes
- 1 large cucumber
- 6 pieces radishes
- 4 stalks green onions
- 3 tablespoons fresh dill
- 2 cups plain yogurt
- 3 cups cold water
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 2 pieces boiled eggs
Instructions
Start by boiling the potatoes: place them in a pot of cold water, bring to a boil, and let them cook for about 15 minutes until tender. Allow them to cool, then peel and dice into small cubes.
While the potatoes are cooking, dice the cucumber into small cubes, chop the radishes into thin rounds, and finely chop the green onions.
Chop the fresh dill finely, and set it aside.
In a large mixing bowl, combine the diced potatoes, cucumber, radishes, green onions, and dill.
In a separate bowl, mix the plain yogurt with cold water until smooth to make a thin yogurt base. Stir in the lemon juice, salt, and pepper.
Pour the yogurt mixture over the chopped vegetables and mix gently until everything is well-coated.
Peel the boiled eggs, chop them roughly, and add to the soup, stirring gently.
Chill the okroshka in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Serve the soup cold, garnished with extra dill if desired.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 5887 mg | 256% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 54.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1203 mg | 93% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5444 mg | 116% | |
*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.
