Okroshka, cold soup with yogurt and veggies

Prepare the vegetables by cubing the boiled potatoes and hard boiled eggs.

Dice the cucumber and radishes into small cubes.

Finely chop the scallion and dill.

In a large bowl, combine the cubed potatoes, eggs, cucumber, radishes, scallion, and dill.

In a separate bowl, mix the Greek yogurt and water until well combined.

Season the yogurt mixture with salt and pepper to taste.

Pour the yogurt mixture over the chopped ingredients in the large bowl.

Stir gently to combine all ingredients evenly.

Chill the okroshka in the refrigerator for a while before serving.

Serve cold.

Dietary

Allergens