Okroshka-Cold Summer Soup

serves eight


  • 3 cups plain kefir
  • 4 green onions, finely chopped (½ cup)
  • 3 Tbs. coarsely chopped fresh dill
  • ½ lb. red or boiling potatoes, peeled and cut into ¼-inch dice
  • 6 oz. carrots (2 medium), peeled and cut into ¼-inch dice
  • 1 Persian cucumber or ½ English cucumber, peeled, seeded, and cut into ¼-inch dice
  • 1 cup radishes, halved and thinly sliced (½ cup)
  • 1 cup arugula or radish leaves, coarsely chopped


1. Stir together kefir, green onions, and dill in pitcher or medium bowl. Season with salt and pepper, if desired. Chill at least 1 hour (or overnight).

2. Steam potatoes and carrots in steamer basket over boiling water 7 to 8 minutes, or until tender, but still firm. Transfer to bowl to cool.

3. Add cucumber, radishes, and arugula to potato mixture. Pour kefir mixture over vegetables, and stir to combine.


Per 1/2-cup serving:

  • Calories: 89
  • Total Fat: 3 g
  • Saturated Fat: 2 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Sugar: 6 g
  • Cholesterol: 14 mg
  • Sodium: 58 mg
  • Protein: 4 g

Come Eat!

Thursday, March 17th 2016 at 9pm

201 Dowman Drive

Atlanta, GA

Enjoy the spring with a wonderful cold soup! A mixture of herbs and yogurt will be sure to bring life back into you and your year.


Nathan Braswell is a second-year student at Emory University. He is pursuing a degree in Political Science and Economics. He is a member of the crew team, and is interested in legal reform and risk analysis.