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This cold Ukrainian soup did not go down well with Cosmin at all, he apologetically described it as a wet salad and informed me the only reason he finished his bowl was because chicken and hunger. 

 My sister Chloe (who we live with) was very interested by the smell but I’d stupidly already put the chicken in and she’s a veggie so she was not able to help polish off the whopping 24 remaining portions. 

 I actually quite liked it.

Makes Dulcie's List  


  • 1 chicken
  • 4 bay leaves
  • 1 onion peeled and quartered
  • 5 tbsp dill
  • 1 ½ tsp salt
  • 6 peppercorns
  • 2 cucumbers diced
  • 2 radishes finely sliced
  • 350g potatoes
  • 6 eggs
  • 5 spring onions
  • 1 large carrot
  • 150ml sour cream
  • 600ml buttermilk
  • Juice of ½ a lemon
  • Salt to taste


  • Calories | 121
  • Fat | 4g

Serves | 20 portions

Prep Time | 25 minutes

Cooking Time | 1 hour


  1. Stuff the chicken with the bay leaves, onion and dill. Add to a large heavy-based saucepan and fill with water (no more than two cm above the chicken) 1 ½ teaspoons of salt and 6 peppercorns.  Cover, bring to the boil and then simmer for 40 minutes before adding the potatoes and carrots then cooking for a further 20 minutes until the chicken is cooked through.
  2. Remove the chicken and potatoes from the stock, strain the stock and letting the stock, potatoes and chicken cool to room temperature before transferring to the fridge to completely cool.
  3. Dice the chicken, discarding the skin, bones and stuffing. Dice the potatoes and carrots.
  4. Hard boil the eggs. Dice the egg whites and mix the egg yolks with 2 tablespoons of the buttermilk to make a paste.
  5. Slice the green part of the spring onions only, sprinkle on some salt and mash with a fork to remove the sharpness.
  6. In a large bowl mix together the potatoes, carrots, chicken, cucumbers, spring onions chopped egg whites and radishes. Stir in the egg and buttermilk paste then the sour cream and remaining buttermilk.
  7. Add the cooled chicken broth and lemon juice.
  8. Refrigerate until completely cooled

Based on a recipe found at

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