Okroshka (Russian Cold Summer Soup)

  • Total time - 1 hour 15 minutes
  • Prep - 30 minutes
  • Cooking (ingredient prep) - 45 minutes
  • Servings: 6
  • Country: Russia
Cold Okroshka soup in a bowl, topped with kvass, with pieces of egg and herbs.

The key to Okroshka is to cut all the ingredients into very small, uniform cubes. Okroshka is served with diced potatoes, eggs, and vegetables, which are then poured over with cold kvass, kefir, or buttermilk.

When using kvass, a little mustard and horseradish are often added to give the soup a piquant 'zing'. Ingredients should be thoroughly chilled before serving.

Ingredients

Solid Ingredients (diced)

  • 3 pieces boiled potatoes (in skin, peeled)
  • 4 pieces hard-boiled eggs (peeled)
  • 2 pieces fresh cucumbers (peeled)
  • 1 bunch radishes
  • 300 g cooked meat (beef, chicken) or smoked ham

Liquid Base and Seasoning

  • 1.5 l bread kvass (cold)
  • to taste sour cream (for serving)
  • 1 tsp Dijon mustard or horseradish
  • large bunch fresh dill and green onion
  • to taste salt and black pepper

Instructions

Step 1: Preparing the Base

Boil the potatoes in their skins and the eggs until hard-boiled. Let them cool completely, peel, and dice them into small, uniform cubes.

Dice the meat/ham, cucumbers, and radishes similarly into small cubes.

Step 2: Preparing Herbs and Mixing Solids

Finely chop the dill and green onion. Mix them in a bowl with a little salt and crush them with your fingertips to release juice and aroma – this is crucial for the taste of Okroshka.

Add the diced potatoes, eggs, cucumbers, radishes, and meat (or ham) to the herbs. Mix everything and chill in the refrigerator.

Step 3: Seasoning the Kvass

In a separate container, mix the cold kvass with mustard or horseradish and a little salt. Add a bit of sour cream if you prefer a richer base. The kvass should be slightly pungent and sour.

Step 4: Serving

The soup is not stored pre-mixed, only the 'solid' ingredients. Place an appropriate amount of the chilled diced ingredients into each bowl.

Pour the cold, seasoned kvass over it and stir. Top with a spoonful of sour cream and sprinkle with fresh dill. Serve immediately.