Okroshka (Chilled Yogurt Soup)

This is an Uzbek version of a Russian soup. In Russia, the soup is made with Kvass (a national drink made with brewer's yeast and rye bread). In Uzbekistan, the soup is made with fermented mare's (horses) milk. I prefer to use a thinned plain yogurt. My husband, who is not adventurous, loves this soup in the summer and we have it often. The original recipe came from "Please to the Table - The Russian Cookbook" by Anya von Bremzen and John Welchman. I have modified it quite a bit so think I can almost, not quite, call it my own recipe. Prep time does not include chilling time.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4  hard-cooked eggs, yolks only
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon sugar
• 6  cups plain yogurt (consistency of a yogurt drink)
• 1⁄2 cup milk
• 1  cup red radish, diced
• 1  large potato, peeled, boided and diced
• 1 1⁄2 cups cucumbers, peeled, seeded and diced
• 1  cup ham, diced
• 1⁄3 cup green onion, chopped
• 2  tablespoons fresh dill, chopped
•  salt & freshly ground black pepper

Directions

1. In a large bowl, mash the egg yolks with the back of a fork. Stir in mustard and sugar. Gradually add the yogurt and mix well. Refrigerate the soup for at least one hour and up to one day.
2. In another bowl, mix together the radishes, potato, cucumber, ham, green onions and dill. Place this mixture into the yogurt mixture just before serving. Add salt and pepper to taste.