Boil the chicken breast. Drain and chill the chicken. Reserve the chicken stock and chill.
Peel the hard boiled eggs. Remove the egg yolk and dice the egg white. Combine the egg yolk with some mayonnaise/buttermilk to make a paste.
Chopped the green onions green part only. Sprinkle with some salt and mash with a fork to remove the sharpness from the green onions.
Dice the cooled chicken breasts.
Combine all the chopped vegetables. Toss the vegetables to mix well.
Blend in the mayonnaise/buttermilk egg yolk mixture.
Add the chopped chicken and toss. Add more mayonnaise or buttermilk to taste.
Add the cooled chicken broth. Add more cold water if needed as it has to be soupy.
Squeeze the juice from 1/2 lemon to the soup. Stir then refrigerate the soup for at least 20 minutes before serving.
When ready to serve, toast some bread and flavour the bread by rubbing a garlic clove over the toasted bread. Serve the Okroshka with the toasted bread and a dollop of sour cream. Okroshka can be kept in the refrigerator to up to 3 days.