Okroshka (Окрошка)
soup
easy
Okroshka is a beloved Russian cold soup that provides refreshing relief during hot summers. This unique dish combines fresh vegetables, boiled eggs, and meat in a tangy base of kvass (fermented rye beverage) or kefir. Every family has their own variation, but the essence remains: a light, crunchy, probiotic-rich soup served ice-cold. It's like a liquid salad that's both nutritious and thirst-quenching.
Prep Time
20 minutes
Servings
6
Region & Occasion
Russiansummereveryday
Ingredients
- •1 liter (4 cups) kvass or kefir
- •300 g (10 oz) boiled chicken, ham, or sausage, diced
- •4 hard-boiled eggs, chopped
- •6 small radishes, thinly sliced
- •3 medium cucumbers, diced
- •4 small potatoes, boiled and diced
- •4 green onions, chopped
- •Fresh dill, chopped (generous amount)
- •200 g (7 oz) sour cream
- •1 tbsp prepared horseradish (optional)
- •Salt and pepper to taste
- •Ice cubes for serving
Cooking Instructions
- 1Boil eggs until hard, about 10 minutes. Cool and chop.
- 2Boil potatoes in salted water until tender. Cool and dice.
- 3Dice cucumbers, radishes, and cooked meat into small uniform pieces.
- 4Finely chop green onions and dill.
- 5In large bowl, combine all chopped ingredients.
- 6In separate bowl, whisk sour cream until smooth. Add to kvass or kefir.
- 7Add horseradish if using. Season with salt and pepper.
- 8Pour liquid over vegetables and meat. Stir gently.
- 9Refrigerate for at least 1 hour, preferably 2-3 hours.
- 10Taste and adjust seasoning before serving.
- 11Serve ice-cold with additional sour cream and fresh dill on top.
- 12Add ice cubes to bowls if extra cold soup is desired.
Tags
#cold-soup#summer#refreshing#Russian
