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low fat version "okroshka"


this is a great chilled summertime soup I remember my grandma and mother used to make, they added boiled cubes of ham and used whole buttermilk, but I am omitting those for a healthier version,I absolutley love this soup on a warm summer day!

Rate this recipe 2.9/5 (25 Votes)


  • 4 hard-boiled eggs (chopped)
  • 4 potatoes (chopped)
  • 3-4 stalks green onions
  • 1 small bunch dill
  • 2-3 radishes
  • 8 cups light buttermilk
  • 1 cup sour cream fat free
  • salt ( optional)


Level of difficulty Easy
Cost Budget Friendly


Step 1

Boil eggs and potatoes until done. Cool and peel. Finely chop all solid ingredients. Mix and salt to taste.

Add the liquid and serve chilled ( for about 2 hours in fridge) and enjoy!

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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