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Cucumber Soup, Russian (Akroshka) (D, KLP, TNT)
Source: Paula M.
Serves: 10

1 small to medium white potato
1 cup sour cream or plain yogurt OR 1/2 cup of EACH
1/2 gallon chilled water
3 hard boiled eggs, cooled and grated fine
4 to 5 pickling cucumbers, grated
1 white or yellow onion, grated
Juice of 1/2 to 1 lemon, to taste
Salt and fresh ground pepper, to taste

Rinse and scrub potato then cut into cubes. Put in saucepan with some kosher salt and enough water to cover; bring to boil, then cover and turn down to simmer until tender (about 15 minutes). Mash potato in the water; cool.

In the water, stir in the sour cream and/or yogurt until lumps are dissolved. Add the rest of ingredients, including potato (mashed with its water). You can add more chilled/ice water or ice cubes if you like, but keep in mind that the cucumbers will "release" more water as they stand. Keep refrigerated. Stir well before serving.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A