Healthy Akroshka

[little koshka 0]

Akroshka

 

1 English Cucumber (grated) / or 4 Kirby / Pickling Cucumbers (grated)

4 Hard Boiled Eggs (chilled) (2 with the yolks removed) (grated)

Juice of 3/4 lemon

Tablespoons Fresh Dill (chopped = 4 tablespoons) (more if you want)

Red Onion (chopped = 1 teaspoon (more if you want)

1/3 Cup Low Fat Sour Cream

Fresh Ground Sea Salt (to taste)

Fresh Ground Black Pepper (to taste)

 

1 Medium Red Potato (boiled, cooled, and then grated) (this ingredient is optional)

 

Cold Water (add amount to desired consistency)

1 Cup Ice Cubes

 

Combine the first 9 ingredients into a large glass bowl. Add the cold water until the soup to the desired consistency (can be thin or thick) then add ice cubes and stir.

[Grace 0]

Akroshka

 

1 English Cucumber (grated) / or 4 Kirby / Pickling Cucumbers (grated)

4 Hard Boiled Eggs (chilled) (2 with the yolks removed) (grated)

Juice of 3/4 lemon

Tablespoons Fresh Dill (chopped = 4 tablespoons) (more if you want)

Red Onion (chopped = 1 teaspoon (more if you want)

1/3 Cup Low Fat Sour Cream

Fresh Ground Sea Salt (to taste)

Fresh Ground Black Pepper (to taste)

 

1 Medium Red Potato (boiled, cooled, and then grated) (this ingredient is optional)

 

Cold Water (add amount to desired consistency)

1 Cup Ice Cubes

 

Combine the first 9 ingredients into a large glass bowl. Add the cold water until the soup to the desired consistency (can be thin or thick) then add ice cubes and stir.

 

 

Good evening, Little Koshka!

 

Thank you for posting this recipe. My mother used to make akroshka with buttermilk (she used chopped green onions instead of the red onion) which gave it that soupy consistency. I like your potato idea -- that would make the soup heartier.

 

Are the ice cubes to make it even colder, or thinner in consistency?

 

Thank you!

 

Grace

 

(Two of the best cold soups I've ever had was a gazpacho and a cold cucumber with dill and cream.)

[little koshka 0]

Akroshka

 

1 English Cucumber (grated) / or 4 Kirby / Pickling Cucumbers (grated)

4 Hard Boiled Eggs (chilled) (2 with the yolks removed) (grated)

Juice of 3/4 lemon

Tablespoons Fresh Dill (chopped = 4 tablespoons) (more if you want)

Red Onion (chopped = 1 teaspoon (more if you want)

1/3 Cup Low Fat Sour Cream

Fresh Ground Sea Salt (to taste)

Fresh Ground Black Pepper (to taste)

 

1 Medium Red Potato (boiled, cooled, and then grated) (this ingredient is optional)

 

Cold Water (add amount to desired consistency)

1 Cup Ice Cubes

 

Combine the first 9 ingredients into a large glass bowl. Add the cold water until the soup to the desired consistency (can be thin or thick) then add ice cubes and stir.

 

 

Good evening, Little Koshka!

 

Thank you for posting this recipe. My mother used to make akroshka with buttermilk (she used chopped green onions instead of the red onion) which gave it that soupy consistency. I like your potato idea -- that would make the soup heartier.

 

Are the ice cubes to make it even colder, or thinner in consistency?

 

Thank you!

 

Grace

 

(Two of the best cold soups I've ever had was a gazpacho and a cold cucumber with dill and cream.)

Hi Grace,

 

The ice cubes are to make the soup colder - and to make the soup heartier (with out adding extra starch or fat calories), I add extra grated cucumber.

 

I agree on the gazpacho - here is a great recipe I got from the "South Beach Diet" cookbook - you can add or subract things to make it to your liking:

 

Gazpacho “ Serves 4

 

2 ½ cups tomato or vegetable juice (preferably low sodium) (be on the look out for added sugar of corn syrup)

1 cup peeled, seeded, finely chopped fresh tomatoes

½ cup finely chopped celery

½ cup finely chopped cucumber

½ cup finely chopped green bell pepper

½ cup finely chopped green onion

3 tbsp white wine vinegar

2 tbsp light olive oil

1 large clove garlic, minced

2 tsp finely chopped fresh parsley

½ tsp sea salt

½ tsp Worcestershire sauce

½ tsp freshly ground black pepper

 

Combine all ingredients into a large glass bowl, cover and refrigerate over night. Serve cold.

 

Also, if you are ever in the Laguna Beach area, Las Brisas on PCH has one of the best gazpachos around! (The view is nice, too!)

[Grace 0]

Akroshka

 

1 English Cucumber (grated) / or 4 Kirby / Pickling Cucumbers (grated)

4 Hard Boiled Eggs (chilled) (2 with the yolks removed) (grated)

Juice of 3/4 lemon

Tablespoons Fresh Dill (chopped = 4 tablespoons) (more if you want)

Red Onion (chopped = 1 teaspoon (more if you want)

1/3 Cup Low Fat Sour Cream

Fresh Ground Sea Salt (to taste)

Fresh Ground Black Pepper (to taste)

 

1 Medium Red Potato (boiled, cooled, and then grated) (this ingredient is optional)

 

Cold Water (add amount to desired consistency)

1 Cup Ice Cubes

 

Combine the first 9 ingredients into a large glass bowl. Add the cold water until the soup to the desired consistency (can be thin or thick) then add ice cubes and stir.

 

 

Good evening, Little Koshka!

 

Thank you for posting this recipe. My mother used to make akroshka with buttermilk (she used chopped green onions instead of the red onion) which gave it that soupy consistency. I like your potato idea -- that would make the soup heartier.

 

Are the ice cubes to make it even colder, or thinner in consistency?

 

Thank you!

 

Grace

 

(Two of the best cold soups I've ever had was a gazpacho and a cold cucumber with dill and cream.)

Hi Grace,

 

The ice cubes are to make the soup colder - and to make the soup heartier (with out adding extra starch or fat calories), I add extra grated cucumber.

 

I agree on the gazpacho - here is a great recipe I got from the "South Beach Diet" cookbook - you can add or subract things to make it to your liking:

 

Gazpacho “ Serves 4

 

2 1â„2 cups tomato or vegetable juice (preferably low sodium) (be on the look out for added sugar of corn syrup)

1 cup peeled, seeded, finely chopped fresh tomatoes

1â„2 cup finely chopped celery

1â„2 cup finely chopped cucumber

1â„2 cup finely chopped green bell pepper

1â„2 cup finely chopped green onion

3 tbsp white wine vinegar

2 tbsp light olive oil

1 large clove garlic, minced

2 tsp finely chopped fresh parsley

1â„2 tsp sea salt

1â„2 tsp Worcestershire sauce

1â„2 tsp freshly ground black pepper

 

Combine all ingredients into a large glass bowl, cover and refrigerate over night. Serve cold.

 

Also, if you are ever in the Laguna Beach area, Las Brisas on PCH has one of the best gazpachos around! (The view is nice, too!)

 

Thank you for the recipe -- it is gazpacho season! I've recently rejoined WW's and am very conscientious about the extra calories -- I happen to love veggies so it makes my food choices much easier!

 

I enjoy your posts -- keep up the good work!

 

Grace