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Okroshka
Cold summer soup of vegetables in kvass or kefir. · Russia
Cold summer soup of vegetables in kvass or kefir.
About Okroshka
Diced cucumber, radish, potato, egg and ham are mixed into cold kvass or kefir with dill for a refreshing chilled soup. It is the Russian answer to summer heat.
🏛️ History & Culture
Okroshka is a traditional cold soup from Russia, with roots in the peasant kitchens of the Volga region. Its name derives from the verb "kroshit" (to crumble), reflecting how ingredients are finely diced into a base of kvass—a fermented rye beverage—or, in modern variations, kefir or yogurt.
Regional variations abound: in the south, kefir-based okroshka is common, while in central Russia kvass remains the classic base, sometimes with the addition of mustard or horseradish for tang. Historically a summer dish tied to the harvest of fresh vegetables, it symbolizes resourcefulness and communal eating, often served at family gatherings as a refreshing respite from heat. Its exact origin is debated, but it is firmly embedded in Russian culinary identity.
🍳 How to make Okroshka
AI-assisted, not kitchen-testedOkroshka (Cold Kvass and Vegetable Soup)
A classic Russian cold soup for hot summer days, okroshka combines crunchy raw vegetables, tender potato, egg and a choice of cured meats into a chilled, herb-flecked broth of bread kvass (or kefir, in a popular variation). It is meant to be cool, tangy and refreshing — never heavy.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 1.2 l (5 cups) bread kvass, well-chilled, use a sour, fermented bottled kvass; substitute 700 ml kefir + 500 ml cold water + 1 tbsp lemon juice if kvass is unavailable
- 400 g (14 oz) waxy potatoes, such as Yukon Gold or Charlotte
- 200 g (7 oz) ham and cooked beef tongue (or all ham), diced, a 50/50 mix of ham and boiled beef tongue is traditional; kielbasa or cooked chicken breast are common home substitutions
- 4 large eggs
- 300 g (10½ oz) fresh cucumbers, partially peel in stripes for color
- 200 g (7 oz) radishes
- 1 small bunch spring onions, white and pale green parts
- 15 g (½ oz) fresh dill
- 200 g (7 oz) sour cream, for serving
- 1 tsp salt, plus more to taste
- 0.5 tsp (½ tsp) sugar (optional), balances the kvass acidity
- 1 tsp prepared horseradish (optional), adds the classic sharp bite
Steps
- 1 Place the eggs in a small saucepan, cover with cold water and bring to a boil over high heat. Once boiling, reduce to medium and cook 9 minutes for hard-boiled yolks that slice cleanly. Transfer to ice water, then peel and dice.
- 2 Scrub the potatoes and place them in a saucepan with salted water. Bring to a boil and simmer 18–22 minutes, until a knife slides in with no resistance (internal temperature above 95 °C / 200 °F). Drain, cool completely, peel if you prefer, and dice into ~5 mm cubes.
- 3 While the potatoes cook, prep the raw vegetables: dice the cucumbers and radishes to the same size as the potato. Finely slice the spring onions and chop the dill. Lightly mash the spring onions with the back of a knife or a pinch of salt — this releases their juices, which is traditional in okroshka.
- 4 In a large bowl, combine the diced potato, eggs, ham and tongue (or substitute), cucumbers, radishes, spring onions and most of the dill. Season with 1 tsp salt, the optional sugar and horseradish, and toss gently.
- 5 Pour the chilled kvass (or kefir-water mixture) over the solids, stir once, and taste. Adjust with more salt or a splash of cold water if the broth is too intense. The soup should taste cool, tangy and lightly seasoned — the vegetables, not the broth, are the star.
- 6 Ladle into chilled bowls. Top each portion with a generous spoonful of sour cream, a pinch of the reserved dill, and a grind of pepper. Serve immediately, with extra kvass on the table in case guests want to thin their bowl.
- 7 Safety and serving note: keep the cooked components (potato, egg, meat) refrigerated until assembly, and serve the finished okroshka the same day. Do not let the mixed soup sit at room temperature for more than 1 hour — eggs and meat make this a perishable cold dish, despite the kvass.
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Okroshka — frequently asked questions
What is Okroshka?
Diced cucumber, radish, potato, egg and ham are mixed into cold kvass or kefir with dill for a refreshing chilled soup. It is the Russian answer to summer heat.
What is Okroshka made of?
Okroshka is made with cucumber, radish, egg, kvass and dill.
Where does Okroshka come from?
Okroshka comes from Russia, and is especially associated with Nationwide. Okroshka is a traditional cold soup from Russia, with roots in the peasant kitchens of the Volga region.
Where can I eat Okroshka?
A Russian home in summer, served ice-cold.
How do you make Okroshka?
Making Okroshka at home takes about 25 minutes of prep and 25 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
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