Russian Yogurt Soup: A Cool, Tangy Okroshka-Style Bowl

Russian yogurt soup is a cool, tangy bowl of yogurt thinned with water and filled with cucumber, radishes, dill, potatoes, and hard-boiled eggs. It is a yogurt-based take on okroshka, a Russian cold soup with versions made using ingredients such as kvass or kefir; this one is refreshing, substantial, and easy to prepare ahead.

Ingredients

1 lb (450 g) waxy potatoes, such as Yukon Gold or red potatoes
4 large eggs (about 200 g without shells)
1 medium cucumber, about 10 oz (280 g), preferably an English cucumber
6 radishes, about 4 oz (115 g)
4 green onions, about 1½ oz (40 g)
½ cup (15 g) fresh dill, finely chopped, plus a little extra for serving if desired
3 cups (720 g) plain, unsweetened whole-milk yogurt
1½ cups (360 ml) cold water, plus up to ½ cup (120 ml) more to adjust the texture
1 tablespoon (15 ml) fresh lemon juice, optional
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 cups (about 300 g) ice and cold water, for cooling the eggs

Instructions

Chop the vegetables and herbs. Scrub the potatoes and cut them into even ½-inch (1.25 cm) pieces; there is no need to peel them if their skins are thin. Dice the cucumber and radishes into small pieces, and thinly slice the green onions. Chop the dill. Keep the vegetables and herbs separate for now. If the cucumber has large, watery seeds, scoop them out before dicing so the soup does not become watery.
Cook the potatoes and eggs. Put the potato pieces in a saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring to a boil, then lower the heat to maintain a gentle simmer. Cook for 15–18 minutes, until a knife slides through a piece easily but the potatoes still hold their shape. Meanwhile, put the eggs in a second saucepan, cover with cold water, bring to a boil, then turn off the heat, cover the pan, and let them stand for 11 minutes. Drain the eggs and transfer them to the prepared ice water. Drain the potatoes as soon as they are tender.
Cool the cooked ingredients. Let the drained potatoes cool in a single layer on a plate or tray. Leave the eggs in the ice water until cool enough to handle. Allow about 25 minutes for the potatoes and eggs to cool; warm ingredients can loosen the yogurt and make the finished soup less refreshing. Peel the eggs once they are cool.
Make the yogurt base. In a large bowl, whisk the yogurt with 1½ cups (360 ml) cold water, the lemon juice if using, salt, and black pepper until smooth. Yogurt thickness varies, so start with the listed amount of water and keep the extra nearby. The base should be pourable but still creamy, rather like a thin dressing.
Combine and season. Cut the cooled potatoes and peeled eggs into small dice. Add them to the yogurt base with the cucumber, radishes, green onions, and dill. Stir gently so the potatoes stay intact. Taste and add more salt, pepper, or lemon juice as needed. If it is thicker than you like, stir in cold water a tablespoon or two at a time.
Chill before serving. Cover and refrigerate the soup for 20 minutes so it is thoroughly cold and the dill and onion flavors can mingle. Stir once before ladling into bowls; if the soup has thickened while chilling, loosen it with a splash of cold water and check the seasoning again.

Tips

Choose the right yogurt. Plain, unsweetened whole-milk yogurt gives the soup a rounded, pleasantly tart flavor. Greek yogurt also works, but it is thicker and more concentrated; thin it gradually with extra cold water until it pours easily. Avoid flavored or sweetened yogurt, which will make the savory ingredients taste out of place.
Keep the pieces small and even. A fine dice lets you get cucumber, potato, egg, and radish in each spoonful. Consistent potato pieces also cook at about the same rate. If you cut the potatoes larger, give them more time and check for tenderness rather than relying only on the clock.
Season after chilling, too. Cold food can taste less salty and less aromatic than food at room temperature. Taste the soup once before chilling and again just before serving; a little extra salt, pepper, or lemon may bring the flavors into focus. Add lemon gradually so it brightens the yogurt without making the soup sharply sour.
For a kefir-like tang, adjust carefully. A spoonful of lemon juice adds brightness, but do not use it to mask spoiled or overly mild yogurt. If you have plain kefir, replace some of the yogurt with it and reduce the water because kefir is already pourable. The result will be thinner and more tart.

Serving Suggestions

Serve the soup cold in chilled bowls, with extra chopped dill and a few turns of black pepper on top. A small spoonful of sour cream is a traditional-feeling garnish, though it makes an already creamy bowl richer. Rye bread or dark brown bread is a natural accompaniment: use it to scoop up the vegetables or serve it alongside the soup for a more filling lunch.

For a simple summer meal, pair a bowl with sliced tomatoes, a green salad, or buttered bread. The soup is substantial enough to serve as a light main course because it contains potatoes and eggs, but it also works in smaller portions as a first course. Set out lemon wedges, salt, and extra dill at the table so everyone can fine-tune the tang and seasoning. If serving buffet-style, keep the bowl nestled over ice and return it to the refrigerator promptly between servings.

Variations

Use kefir: Kefir is a familiar base for some versions of cold soup in the region and gives a thinner, sharper result than yogurt. Substitute 3 cups (720 ml) plain kefir for the yogurt and begin with only ½ cup (120 ml) water, adding more if needed. The flavor and texture will differ from this yogurt version, and kefir’s acidity may mean you need less lemon.

Add cooked sausage: For a heartier, meat-based variation, fold in 4 oz (115 g) fully cooked, chilled sausage, cut into small dice. A mild cooked sausage is easier to balance with the delicate dill and cucumber than a heavily smoked one. Keep it refrigerated until you mix it in, and follow the package instructions for any sausage that needs cooking before use.

Change the herbs or crunch: Replace part of the dill with 2 tablespoons (8 g) chopped parsley, or add a small handful of finely chopped celery for extra crunch. Radishes are pleasantly peppery, but if they are unavailable, use an additional ½ cup (75 g) diced cucumber; the soup will be milder and less crisp.

Make it dairy-free: Use an unsweetened, plain plant-based yogurt with a clean, mild flavor. Start with less water and thin it to taste, since different products vary widely in thickness. The flavor will not have the same dairy tang, so add lemon in small increments and taste as you go.

Storage and Reheating

Refrigerate the soup in a covered container within 2 hours of making it. It keeps for up to 3 days in the refrigerator; for the best texture, stir before serving and add a little cold water if the potatoes have absorbed some of the yogurt base. The chopped vegetables soften over time, so this soup is most appealing on the day it is made or the following day. Keep it at 40°F (4°C) or below, and do not leave it at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

This soup is meant to be served cold, so it does not need reheating. Freezing is not recommended: yogurt can separate after thawing, and cucumber and radishes lose their crisp texture. If you want to work ahead, cook and cool the potatoes and eggs, and chop the vegetables separately; keep everything covered in the refrigerator and combine with the yogurt base shortly before serving. For leftovers, always use a clean spoon when serving and return the container to the refrigerator promptly.

Frequently Asked Questions

Is Russian yogurt soup the same as okroshka?
It is an okroshka-style cold soup, not a single fixed recipe. Okroshka has regional and household variations, and its liquid may be kvass, kefir, or another tangy base. This version uses yogurt thinned with water and the familiar combination of crisp vegetables, herbs, potatoes, and eggs.

Can I make it the day before?
Yes. You can prepare it up to a day ahead and keep it covered in the refrigerator. The vegetables may release a little liquid and the potatoes may absorb some of the base, so stir well before serving and adjust the thickness with cold water. Taste again for salt, pepper, and lemon after chilling.

Why is my soup too thick?
Yogurt brands vary, and potatoes also absorb liquid as the soup rests. Whisk in cold water one tablespoon at a time until it reaches a consistency you like. If the flavor becomes diluted, add a small pinch of salt or a little lemon juice, tasting after each addition.

Can I use Greek yogurt?
Yes. Choose plain, unsweetened Greek yogurt and thin it with extra cold water until it is pourable. Start with the recipe’s 1½ cups (360 ml), then add more gradually; depending on the yogurt, you may need up to the additional ½ cup (120 ml) or slightly more. The finished soup will be thicker and creamier than one made with regular yogurt.

Do the potatoes need to be peeled?
No, as long as they are clean and have thin, pleasant skins. Yukon Gold or red potatoes hold their shape well and are easy to use unpeeled. Peel them if the skins are thick, blemished, or simply not to your preference.

Can I leave out the eggs?
Yes. The soup will be lighter and less filling, but the potatoes and yogurt still make a satisfying base. For a little more substance, add extra potatoes or a few more diced radishes and cucumber. Keep the ingredients finely chopped so the texture stays balanced.

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