Mains/ Soups

Chill Yogurt Soup


This soup it’s an another classic dish from Poland and a perfect summer refreshment. The best way is to prepare it few hours ahead and leave it in the fridge. The soup is creamy, crunchy – thanks to cucumber and radishes, and bursting with fresh flavors of added herb. There are many variations and some make it with beetroots. This dish is often served with boiled potatoes and fried onions on the side. I guess a slice of fresh sourdough bread would also work well. However as it’s so hot now, for us it was just perfect to enjoy it on it’s own.

I like to make this soup quite thick, however you can increase the amount of kefir and yogurt. Originally it can be also made with sour cream, buttermilk or sour milk. So, it depends what is available in the area where you live. You can also experiment with the ratio of yogurt and kefir (sour cream, buttermilk, sour milk) and adjust it to your personal preferences.

Chill Yogurt Soup

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Serves: 4 - 6


  • 200g / 3/4 cup whole natural yogurt
  • 800g / 3 1/4 cups kefir
  • 6 big radishes (approx. 200g / 3/4 cup)
  • 3 small cucumbers (approx. 250g / 1 cup)
  • 8 spring onions
  • 30g / 2 tbsp fresh dill
  • 30g / 2 tbsp fresh parsley
  • 1/2 lemon, juiced
  • 4-6 eggs
  • salt & pepper to taste



Start from preparing hard boiled eggs. (I usually boil them for 6-8min, but adjust timing to your personal boiled-egg preferences). Once cooked set them aside to cool.


Secondly cut each cucumber in half and then into slices. Cut the same way radishes and set aside.


Chop spring onions, dill and parsley.


In a big bowl mix yogurt with kefir, then add cucumbers, radishes followed by chopped herbs. Add lemon juice, then salt, pepper and mix gently with a spoon.


Chill in a fridge for at least 2h.


Before serving peel and cut each egg in a half. Ladle soup into bowls and gently place a couple of egg halfs in each. Serve, enjoy and chill!

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