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Soups: Buttermilk Okroshka (Russian Style)


3-4 medium potatoes (about 1/2 lb.)
2 large eggs
1-2 medium cucumbers (about 2 C. chopped)
4-5 radishes (about 1/2 C. chopped)
2 green onions (about 1/4 C.)
1/4 C. fresh parsley
1/4 C. green dill
2 C. buttermilk
Optional: 1/4 C. cubed boiled or rotisserie chicken meat


Unpeeled potatoes are boiled to readiness and eggs to a hard state. You can add eggs to boiling potatoes 10-15 minutes before you turn off the heat. Cool down eggs in cold water and leave potatoes to cool. Peel potatoes and mince them into small cubes 1/4 of an inch or smaller. Cut eggs using wire egg cutter. You can also use egg cutter to cut boiled potato (if potato is large, cut it in half). Cut cucumbers and radishes into similar cubes. Cucumbers should be peeled. Thinly mince the green onions, parsley, and dill. Mix all ingredients in a large bowl; pour cold buttermilk to get a soup-like consistency. Add salt to your taste or do not salt at all. You can add several large ice cubes to chill the "okroshka". The name "Okroshka" comes from the verb "kroshit" that is to mince. The key to the dish is to mince the ingredients into small cubes.

Serves: 2

Exchanges or food group servings: 3 STARCH, 1 VEG, 1 DAIRY, 1/2 FAT, 1 LEAN MEAT

Nutrients per serving: CALS 434; PROTEIN 20.9g; CARBS 73g; FIBER 6.5g; TOT FAT 7.6g; SAT FAT 3.0g; SODIUM 358mg

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