Okroshka
Russian Cold Soup
A classic Russian summer soup, Okroshka is a refreshing and hearty cold soup made with kvas (or kefir), fresh vegetables, boiled eggs, and a protein of your choice. It's the perfect dish for a hot day.
🧂 Ingredients
- 1 L Kvas (unsweetened bread kvass is traditional)(If kvas is unavailable or not preferred, unsweetened kefir or even a mix of buttermilk and mineral water can be used as a substitute. Ensure it's very cold.)
- 3 medium Boiled potatoes, cooled(Russet or Yukon Gold potatoes work well. They should be cooked until tender but not mushy, then fully cooled.)
- 4 large Hard-boiled eggs, cooled(Boil until yolks are fully set. Cool completely before peeling and dicing.)
- 2 medium Fresh cucumbers(Choose firm cucumbers. You can peel them if the skin is thick or bitter.)
- 1/2 cup Fresh dill(Finely chopped. Use fresh dill for the best flavor.)
- 200 g Cooked ham or cooked beef(Diced into small pieces. Leftover roast beef or good quality ham are excellent choices. For a vegetarian version, omit the meat or use firm tofu.)
- to taste Salt
- to taste Black pepper
- 1/2 cup Sour cream (Smetana)(Optional, for serving. Full-fat sour cream provides the best richness.)
- 1-2 tsp Mustard (optional)(A touch of Dijon or spicy mustard can add a nice kick.)
👨🍳 Instructions
- 1
Prepare the base ingredients: Peel and dice the cooled boiled potatoes into small, uniform cubes (about 1/4-inch or 0.5 cm). Peel and finely dice the hard-boiled eggs. Wash and dice the cucumbers into similar small cubes. If using, dice the cooked ham or beef into small pieces.
⏱️ 20 minutes - 2
Finely chop the fresh dill. If you are adding mustard, prepare it now.
⏱️ 5 minutes - 3
In a large bowl or pot, combine the diced potatoes, eggs, cucumbers, and ham/beef. Add the chopped dill. Season generously with salt and freshly ground black pepper. Stir gently to combine all the ingredients.
⏱️ 5 minutes - 4
Chill the mixture: Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and the ingredients to chill thoroughly. This step is crucial for Okroshka.
⏱️ 30 minutes - 5
Assemble the soup: Just before serving, pour the very cold kvas (or your chosen liquid base) over the chilled mixture in the bowl. Stir well. If desired, stir in the optional mustard.
⏱️ 2 minutes - 6
Serve immediately: Ladle the Okroshka into individual bowls. Serve with a dollop of sour cream on top of each serving, if desired. Ensure the soup remains very cold throughout.
⏱️ 1 minute
💡 Pro Tips
- ✓The colder, the better: All ingredients, especially the kvas or liquid base, must be thoroughly chilled for the best refreshing taste.
- ✓Adjust consistency: If the soup is too thick, add a little more cold kvas or mineral water.
- ✓Flavor boost: A small amount of grated horseradish or a squeeze of lemon juice can add an extra zing.
- ✓Make ahead: The diced ingredients can be prepared a day in advance and stored separately in the refrigerator. Combine and add liquid just before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Kefir Okroshka: Substitute kvas with plain, unsweetened kefir for a tangier flavor.
- Mineral Water Okroshka: For a lighter version, use a mix of mineral water and a touch of sour cream or buttermilk.
- Vegetarian Okroshka: Omit the meat and add more vegetables like radishes or bell peppers, or use diced firm tofu.
- Spicy Okroshka: Add a pinch of red pepper flakes or a dash of hot sauce.