Russian Cold Summer Soup (Okroshka)

Name: Russian Cold Summer Soup (Okroshka)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 4 green onions, chopped; 1/2 cup fresh dill, chopped; 3 medium potatoes, boiled and peeled; salt, to taste; 4 small cucumbers, shredded; 6 radishes, shredded; 2 eggs, hard-boiled and chopped; 1.5 liters kvass, chilled; 1 tsp Russian mustard; 1/4 tsp citric acid; 1/2 lb bologna, diced (optional)

Okroshka is a traditional Russian cold summer soup combining shredded vegetables, hard-boiled eggs, and fermented kvass for a refreshing, tangy meal. This chilled dish is light, hydrating, and perfect for warm-weather dining.

🌍Russian 🏷️Okroshka 🏷️Russian soup 🏷️Cold soup 🏷️Summer soup Kvass

🏷️

🏷️Potato

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milanarussianwifeonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by milanarussianwife

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milanarussianwifeonTikTok

Ingredients

4 green onions, chopped
1/2 cup fresh dill, chopped
3 medium potatoes, boiled and peeled
salt, to taste
4 small cucumbers, shredded
6 radishes, shredded
2 eggs, hard-boiled and chopped
1.5 liters kvass, chilled
1 tsp Russian mustard
1/4 tsp citric acid
1/2 lb bologna, diced (optional)optional

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Instructions

1
In a large bowl, combine half of one boiled potato, 1 chopped green onion, some of the chopped dill, and a pinch of salt.
2
Using a potato masher, mash the ingredients together to create a flavorful base.
3
Shred the cucumbers and radishes using a box grater and add them to the bowl.
4
Chop the remaining 3 green onions and the rest of the dill and add them to the bowl.
5
Chop the remaining 2.5 boiled potatoes and the 2 hard-boiled eggs, and add them to the mixture.
6
Thoroughly mix all the solid ingredients together.
7
To serve, portion the vegetable mixture into individual bowls.
8
Pour the chilled kvass over the vegetables until the bowl is full.
9
Stir in Russian mustard, salt to taste, and a pinch of citric acid.
10
Mix well and serve immediately.

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Tips & Notes

Pro tips

Boil potatoes until just tender but not mushy—they'll soften further when chilled and sitting in kvass.
Shred cucumbers and radishes just before serving to retain crispness and prevent excess liquid from diluting the soup.
Chill all components thoroughly before assembly; warm ingredients will dilute the chilled kvass and compromise the refreshing quality.
Taste and adjust seasoning after adding kvass, as chilled soup requires more salt and acid than warm dishes.

Substitutions

Kvass → vegetable or chicken broth with apple cider vinegar (loses authentic fermented flavor)
Russian mustard → Dijon mustard or whole-grain mustard (slightly different heat and texture)

Storage & make-ahead

Store assembled okroshka in the refrigerator for up to 1 day; vegetables continue to soften in liquid, so prepare components separately and combine just before serving for best texture.

Common Questions

What is kvass and where can I find it?

Kvass is a fermented bread drink traditional to Russian and Eastern European cuisine. Find it in international grocery stores, Russian markets, or specialty food retailers in the refrigerated section.

Can I make okroshka ahead of time?

Prepare vegetables and eggs in advance, but pour kvass just before serving to prevent vegetables from becoming mushy and to maintain the soup's texture and flavor.

What can I use instead of kvass?

Use chilled vegetable or chicken broth mixed with a splash of apple cider vinegar or lemon juice for tanginess, though the authentic fermented taste will differ.

Is okroshka served hot or cold?

Okroshka is always served ice-cold. Chill all ingredients, including the kvass, before assembling and serving.

Can I scale this recipe for a crowd?

Yes. The 1.5 liters of kvass serves 4-6 people. For larger batches, maintain a 1:1 ratio of chopped vegetables to kvass by volume, adjusting seasoning to taste.