Skip to content

We don't have a verified photo of Okroshka yet.

Have you tried this dish? Upload your photo โ€” it's checked automatically and goes live right away.

No photo selected yet

Okroshka

Cold summer soup of vegetables in kvass or kefir. ยท Russia

๐Ÿ“ Nationwide โ˜… 4.2
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

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.

๐Ÿ›๏ธ 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 kvassโ€”a fermented rye beverageโ€”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.

๐Ÿณ How to make Okroshka

AI-assisted, not kitchen-tested

Okroshka (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 โ€” 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 (10ยฝ 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 (ยฝ oz) fresh dill
  • 200 g (7 oz) sour cream, for serving
  • 1 tsp salt, plus more to taste
  • 0.5 tsp (ยฝ tsp) sugar (optional), balances the kvass acidity
  • 1 tsp prepared horseradish (optional), adds the classic sharp bite

Steps

  1. 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. 2 Scrub the potatoes and place them in a saucepan with salted water. Bring to a boil and simmer 18โ€“22 minutes, until a knife slides in with no resistance (internal temperature above 95 ยฐC / 200 ยฐF). Drain, cool completely, peel if you prefer, and dice into ~5 mm cubes.
  3. 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 โ€” this releases their juices, which is traditional in okroshka.
  4. 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. 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 โ€” the vegetables, not the broth, are the star.
  6. 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. 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 โ€” eggs and meat make this a perishable cold dish, despite the kvass.
Report an issue with this recipe

Protected by reCAPTCHA. No account needed.

Recipes from travellers

No one has shared their own Okroshka recipe yet. Yours would be the first.

Share how you make Okroshka

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Sign in to share your recipe

Ingredients
Steps

Okroshka โ€” 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.

โ†’ More traditional dishes from Russia

Taste Okroshka in Moscow

Independent picks. We earn a small commission if you book through these โ€” at no extra cost to you. How this works.

โœ… Before you go to Russia

Round out your trip โ€” most travellers book these alongside their trip.

More dishes like Okroshka

Beef Stroganoff -- traditional dish from Russia
Meat & Grills โ˜… 4.4

Beef Stroganoff

Strips of beef in a creamy mustard-and-mushroom sauce.

๐Ÿ‡ท๐Ÿ‡บ Russia · ๐Ÿ“ Nationwide
Blini -- traditional dish from Russia
Breads & Pastries โ˜… 4.3

Blini

Thin yeasted pancakes served with sour cream or caviar.

๐Ÿ‡ท๐Ÿ‡บ Russia · ๐Ÿ“ Nationwide
Kvass -- traditional dish from Russia
Drinks & Beverages โ˜… 4.1

Kvass

Lightly fermented, faintly sour rye-bread drink.

๐Ÿ‡ท๐Ÿ‡บ Russia · ๐Ÿ“ Nationwide
Rasstegai -- traditional dish from Russia
Breads & Pastries โ˜… 4.4

Rasstegai

Rasstegai counts among the traditional food of Russia, a savoury pastry locals hold dear.

๐Ÿ‡ท๐Ÿ‡บ Russia
Shchi -- traditional dish from Russia
Soups & Stews โ˜… 4.2

Shchi

Ancient cabbage soup, sour and warming.

๐Ÿ‡ท๐Ÿ‡บ Russia · ๐Ÿ“ Nationwide
Medovik -- traditional dish from Russia
Desserts & Sweets โ˜… 4.5

Medovik

Many-layered honey cake with sour-cream filling.

๐Ÿ‡ท๐Ÿ‡บ Russia · ๐Ÿ“ Nationwide
Fasolada -- traditional dish from Greece
Soups & Stews โ˜… 4.3

Fasolada

Hearty white bean soup, considered a national dish.

๐Ÿ‡ฌ๐Ÿ‡ท Greece · ๐Ÿ“ Nationwide
Caldo Verde -- traditional dish from Portugal
Soups & Stews โ˜… 4.3

Caldo Verde

Comforting kale-and-potato soup with slices of chouriรงo.

๐Ÿ‡ต๐Ÿ‡น Portugal · ๐Ÿ“ Minho
Pato no Tucupi -- traditional dish from Brazil
Soups & Stews โ˜… 4.0

Pato no Tucupi

Pato no Tucupi is a beloved stew, traditional to Brazil.

๐Ÿ‡ง๐Ÿ‡ท Brazil
Rawon -- traditional dish from Indonesia
Soups & Stews โ˜… 4.4

Rawon

Inky black beef soup coloured by earthy keluak nuts.

๐Ÿ‡ฎ๐Ÿ‡ฉ Indonesia · ๐Ÿ“ East Java
Cacciucco Alla Viareggina -- traditional dish from Italy
Soups & Stews โ˜… 4.0

Cacciucco Alla Viareggina

Versilia fish stew from Viareggio on the Tuscan coast, layering snapper, scorpionfish, mussels, and prawns in tomato-wine broth.

๐Ÿ‡ฎ๐Ÿ‡น Italy · ๐Ÿ“ Versilia, Tuscany (Viareggio, Camaiore, Pietrasanta, Forte dei Marmi, Massa, Carrara)
Sardine Ripiene Alla Pugliese -- traditional dish from Italy
Seafood โ˜… 4.5

Sardine Ripiene Alla Pugliese

Sardine Ripiene Alla Pugliese counts among the traditional food of Italy, a fish dish locals hold dear.

๐Ÿ‡ฎ๐Ÿ‡น Italy
Eton Mess -- traditional dish from United Kingdom
Desserts & Sweets โ˜… 4.4

Eton Mess

Crushed meringue tumbled with cream and strawberries.

๐Ÿ‡ฌ๐Ÿ‡ง United Kingdom · ๐Ÿ“ England
Moules-Frites -- traditional dish from Belgium
Seafood โ˜… 4.4

Moules-Frites

A pot of mussels steamed in wine, with crisp fries.

๐Ÿ‡ง๐Ÿ‡ช Belgium · ๐Ÿ“ Nationwide
Bigos -- traditional dish from Poland
Soups & Stews โ˜… 4.3

Bigos

Slow-cooked sauerkraut and cabbage stew with mixed meats.

๐Ÿ‡ต๐Ÿ‡ฑ Poland · ๐Ÿ“ Nationwide
Drinks & Beverages โ˜… 4.1

Faro

Brussels-style sweetened lambic blended with dark candy sugar โ€” the everyday cafรฉ beer of the Pajottenland, easy to drink with a soft caramel edge.

๐Ÿ‡ง๐Ÿ‡ช Belgium · ๐Ÿ“ Pajottenland and Brussels (Senne valley)

Reviews

Rate this dish:
No review needed - one click, publishes instantly.

No reviews yet. Be the first to share your experience with Okroshka.

Write a review

Sign in to verify you're a real person, then share your thoughts on Okroshka.

Comments

Sign in with Facebook or Google below to comment. Comments are auto-checked and post instantly.

No comments yet. Be the first to say something about Okroshka.