Okroshka Recipe: Russian Summer Soup
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I call this Okroshka a summer soup because it’s served cold. It’s very refreshing to have chilled soup on a hot summer day.
I can eat three bowls of this on a hungry stomach. (A mom who chases after a 1-year-old gets hungry ok?!) It’s relatively guilt free; no butter or oils required. Easy, cheap and healthy; that’s my kinda meal.
Ingredients for Okroshka Soup:
8 cups cold water
1/3 cup sour cream
3 1/2 Tbsp Vinegar divided
2 1/2 tsp Salt
3 Tbsp chopped dill (fresh or frozen)
1/2 cup green onion, finely chopped
1/2 ham diced
3-4 medium cooked potatoes, peeled and diced
3 hard-boiled eggs, diced
3-4 cucumbers, diced
How to Make my mom’s Okroshka:
1. Peel potatoes and dice them into 1/4″ cubes (we used the Vidalia Chopper). Place diced potatoes in a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart.
Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water. (This cooking potato method is thanks to one of my readers. Nadia thank you for sharing!).
2. While potatoes are cooking , boil 3 eggs and cooled them in ice water. Here is the link to make perfect boiled eggs.
3. Next, dice 3 eggs, 3-4 cucumbers, and 1/2 lb of ham. Also chop 3 Tbsp of dill and 1/2 cup of green onions. Place everything in a large pot.
4. In a separate large bowl, whisk together 8 cups of cold water, 1/3 cup of sour cream, 2 1/2 Tbsp of vinegar, 2 1/2 tsp of salt until combined. Pour the mixture in the pot with the rest of ingredients. Stir to combine and serve.
And I just realized I’m very much a part of this picture. Lets play, find Natasha…
Okroshka Recipe: Russian Summer Soup
Ingredients
- 8 cups cold water
- 1/3 cup sour cream
- 3 1/2 Tbsp Vinegar divided
- 2 1/2 tsp Salt
- 3 Tbsp chopped dill, fresh or frozen
- 1/2 cup green onion, finely chopped
- 1/2 lb good ham, diced (we used black forest ham)
- 3-4 medium cooked potatoes, peeled and diced
- 3 hard-boiled eggs, diced
- 3-4 cucumbers, diced
Instructions
- Peel potatoes and dice them into 1/4" cubes (we used the Vidalia Chopper). Place diced potatoes in a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart. Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water. (This cooking method is thanks to one of my readers - Nadia).
- While potatoes are cooking, boil 3 eggs and cool them in ice water.
- Next, dice 3 eggs, 3-4 cucumbers, 1/2 lb of ham. Also chop 3 Tbsp of dill and 1/2 cup of green onions. Place everything in a large pot.
- In a separate large bowl, whisk together 8 cups of cold water, 1/3 cup of sour cream, 2 1/2 Tbsp of vinegar, 2 1/2 tsp of salt until combined. Pour the mixture in the pot with the rest of ingredients. Stir to combine and serve.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thanks for the recipe as my kids LOVE this soup. When we were in Kazakhstan, we had this with kumiz. At home, I have recreated it with 1/2 soda water and 1/2 plain kefir. It gives it that extra tang than just plain water.
Awesome! I’m so glad that your kids love this soup, thanks for sharing.
My Mom omitted the potatoes, substituted sliced hot dogs for the ham (although babushka always used ham!) and used buttermilk instead of kvass.
Thank you so much for sharing that with me.
Yummm♥️
I don’t eat meat -how can I substitute the ham?
I haven’t tested a substitute. You can make it without the ham and just add more of the other ingredients.
you could probably use firm tofu, maybe marinate in teriyaki and brown sugar first to add flavor
Sounds delisious . After a bowl of this i would have the strength of five buffalos and the stamina to make love for two days. I would be the one man red army..!
So glad you enjoyed the recipe!
I just saw my favorite tv program somewhere street by NHK of Japan. The visit was to Tajikistan and the selected dish was okroshka. My first ever recipe to save.
That’s great! I hope you love this recipe.
Love it. So refreshing light power food. More better with chopped red radishes included. Also I like it better with cold buttermilk instead of the sour cream, water , vinegar. But not many people like buttermilk anymore.
Thank you so much for sharing that with me!
Because it’s completely new to Mei, I made it as per recipe and I like it! Will make regularly now in hot weather.
And thank you for easily scaling the ingredients according to number of servings– that is especially helpful to save me the extra time and mental load.
You are very welcome. Glad you enjoyed the recipe, thank you for sharing your good comments and feedback with us.
Is it normal that the sour cream separates from the water? I used fresh container of full fat sour cream and purified water. I stirred it well. Thanks. Mike
HI Michael, some slight separation may occur, but it should come together quickly with stirring before serving.
I love this soup! But I can’t dice all the ingredients uniformly. Do you use a pairing knife? Nevertheless the soup tastes delicious! Mike Krulak
I have a Vidalia chopper … worth the $20 I spent years ago. Everything is exactly the same size chop.
Water
Where is the Kvas?
Hi Christian, I have always preferred the greater depth of flavor from using vinegar, but alot of people do put kvass in their cold soup instead. Since vinegar is so much more potent in flavor than kvass, you will want to replace some of the water with kvass for it to be flavorful enough. I don’t have a recipe for the kvass version posted so I don’t have an exact conversion to recommend.
My children loved this recipe! We made it for mother’s day, they had fun helping make it and they ate the entire pot! This will be great over the summer!
Glad that they loved it! Thanks for sharing and I hope they will also love all the other recipes that you will try.
We use turkey balogna instead of ham and add radishes for more crunch and flavor! Instead of cutting up the potatoes we just boil them and do a rough mash and add them. And we use buttermilk mixed with water as the base. Soooo good! Hands down the best summer food! Now if only I could get my Scottish husband to eat it
I’m so glad you enjoyed it, Natalie! Thank you for the wonderful review with us!
Just finished enjoying okrashka with Aryan instead of water/sour cream. But I’ve eaten it often in Russia and Ukraine in Summer in the stalovayas/cafeteria diners. Definitely best cold Summer food!
So lovely to know that Paul! Thanks for giving this recipe a try, I am so glad you liked it.
The recipe is great, however, in the event you guys don’t end up liking the dish itself – strain the soup, add some light mayo and sweet corn and BAM! You have a really nice salad 😀
I’ve never had anything like this before and actually heard about it it on a Russian visual novel. I found your recipe and wow I must say it is absolutely outstanding, one of the best things I have ever had. Thank you so much!
Thank you for your great feedback, Alex. I appreciate your good comments.
Great recipe. I’m wondering if you could replace the water and sour cream with kefir?
Hi Liam, one of my readers reported great results using Kefir: “I make mine the same but with 1 ltr of kefir instead of sour cream, and I mix / mash the cooked yolk with 1.5 tblspn Russian mustard.”
Making this for bookclub. Can it be made a day ahead? Is it better made in advance for flavors to get picked up in broth, or better not?
Hey there Jennifer! It should be just fine the next day. Growing up we would have a large pot in the fridge that lasted a few days!
Can this be frozen?
Hi Andy, I haven’t tried freezing it. We’ve always gobbled it up so quickly that we didn’t need to freeze it. It’s just one of those things you don’t get tired of I don’t think I would try to freeze it because it has cucumbers in it and I think freezing might make them weird and gooey. Hope that helps. Enjoy the soup!
Hi Natasha
THANK YOU FOR ALL YOUR HARD WORK ON THESE AWESOME RECIPES ☺️☺️
I have a question – What’s going to happen if I add buttermilk instead of water mixed with sour cream?
Did you try to do it with buttermilk and didn’t like it? 🙁
Hi Tanya! Thank you for the great feedback :). I haven’t made it with buttermilk before, not sure how it will react to the vinegar. But I would love to hear the results if you decide to try it.
Hi. I was wondering what you serve with this soup?
Hi Anka, we really just serve it plain. I suppose you could pair it with crackers or bread. 🙂
My mother would use 1 quart of buttermilk, cut with 1 cup of cold water. She would omit potatoes and use thinly sliced high quality hotdogs for the protein…that was her “Amerkanski” version!
Love that version! Thank you for sharing your memory with us!
I use lemon juice instead of vinegar and slightly more sour cream. Also, i add radishes. 🙂 Great recipe base though 🙂
That sounds delicious! Thanks for sharing your tips with other readers Irene!
i have added green jalepeno tobasco to mine and it gives it a whole new taste. very delicious.it will depend on how much you like that tobasco
Great tip Kenneth, thanks for sharing!
Can’t wait to make this! I’ve had it made with kvas and milk/sour cream version.
Great along with salmon pirok.
It’s so good! Please let me know what you think!
It was delicious
Thank you for the recipe! I have one question though, is there any substitute for ham? Would boiled chicken work? Of course I would love to put doktorskyu kolbasu, but it’s impossible to find 😅
Hi there, I boil the chicken is not as flavorful as him and can be pretty bland and something like this. I agree with you the doktorskyu would work well. If you have a Russian store, or even a Winco nearby, they sell that kind of kielbasa. You can use different kinds of sausages or kielbasa for more flavor.
Is vinegar a replacement for kvass? If so is there a significant difference in light of the small amount of vinegar?
Thank you in advance.
Hi Deborah, I have always preferred the greater depth of flavor from using vinegar, but alot of people do put kvass in their cold soup instead. Since vinegar is so much more potent in flavor than kvass, you will want to replace some of the water with kvass for it to be flavorful enough. I don’t have a recipe for the kvass version posted so I don’t have an exact conversion to recommend.
I was born in Ukraine and lived half of my life there; once my mom’s friend came up with something extremely extravagant for okroshka recipe and it was more delicious that you can possibly imagine!
Instead of ham/beef/chicken she added a can of toad goby in tomato sauce! sounds insane i know… sour cream and tomato fish. but so delicious!
you can find them in a big russian store in any big city in North America, just ask for: “bychki v tomate”
For those of you who will decide to try this, make sure you get the highest quality canned fish, with no skin, and remove all the big bones.
I havent tried this recipe for ages! I think i’ll go to Russian store and get some right now 🙂
Wow that sounds so unusual and wild really! I don’t think I’ve ever seen that done before but I’m so intrigued! 🙂
Very good recipe. I cooled the potato water (and skimmed off the potato scum) to use for the broth- adding water to get 8 cups. We ate Okroshka in Moscow made with kvass and I had searched for the flavor profile. This took me right to Russia. Delicious and easy to prepare. Keeps for several meals.
Joyce, thank you for the nice review, I’m glad it brought some good memories for you 😀.
My mother in law make Okroshka using beef (she doesn’t eat pork) and then makes the water with the beef broth and sour cream and lemon. It adds a nice bit of extra flavor! I came to your recipe for the measurements 😄 She doesn’t measure anything.
Beef Okroshka sounds yummy 😀. Thank you so much for sharing.
I use Ayran (the Turkish yougurt-based drink).
Thanks for sharing!
You may also use unsweetened kvas as base
https://en.m.wikipedia.org/wiki/Kvass
also you can use instead of water and sourcream, 50/50 kefir and carbonated mineral water and add some spicy mustard, if you like sharp note.
instead of ham you may use bologna or chicken breast.
Bon appetit!
Thank you so much for sharing your version! 🙂
I just made this today for my parents! I make this in Ukraine with whey (сыворотка) and mayonnaise with citric acid as the “sour” part, but I can’t find whey here in America or a mayo that tastes as good as what we get in Ukraine. So I was happy to find your recipe with ingredients that “American” friendly. I needed to add a little bit of lemon juice to get it as sour as I like it. My parents LOVED it! My Mom requested for me to make this as it was one of her favorites from their visit to Ukraine. Thanks for taking the time to make Ukrainian recipes available and easy to make! It is some of the best food in the whole world!
I’m so happy you and your parents loved the recipe! Thank you for sharing that with me. 🙂 I completely agree, I absolutely love okroshka!
I’m back in Ukraine now and have just made Okroshka again using your recipe instead of mine! Why add all that mayo and buy whey when I can do it with less calories and have it taste just as good! Thanks again for the great recipe! PS Whenever I buy the ingredients for Okroshka it is hot out, then when I go to make it, the weather always turns cool! True to form, it just starting down pouring here in Kyiv and is cool! But we are still going to sit down, right now, and enjoy a wonderful bowl of cold soup! 🙂
It’s the soup! ha ha :). I’m so glad you like the recipe 🙂
My mom (also Natasha!) used to always make okroshka for me after a long summer day. However, we always made it with kvas as the liquid (plus a spoonful of sour cream). Have you ever heard of this version?
P.S. Love your blog! I moved to Canada when I was 4 and was still raised with very authentic Russian cooking. Now I’m in university and I miss my mom’s cooking! Will definitely be trying a bunch of your recipes.
I’ve tried a kvas version that I didn’t like a whole lot but maybe it was that specific recipe. Can you share your version and maybe the brand of kvas you like? Thanks Alena!! I hope you find many new favorite recipes on our blog 🙂
Natasha,
I loved your version, Ochen Vkusno!
I make mine the same but with 1 ltr of kefir instead of sour cream, and I mix / mash the cooked yolk with 1.5 tblspn Russian mustard.
Whenever I make either version, it doesn’t last long in the fridge!
And 5 shredded radishes as well.
Thank you so much for sharing your tips! 🙂
I use a different recipie to make okroshka which is really good too.
Potatoes
Dill
Cucumbers
Radish
Eggs
Green onion
And I buy Alexs meat bologna the red packagin one from the russian store.
I cut everything up small. Then mix it all with mayo. After which I pour in water. Then you salt it to taste and add лимоная кислота. I use the dry one in little envelopes that they sell in Russian store usually as well. You should definitely try it! Might not be the healthiest with the mayo… but soooo good!!!
That does sound like a really tasty version. Thank you so much for sharing that with me. Do you think it would work well with fresh lemon juice also?
Personally I like it the best with lemon juice. My mom always makes it with lemon juice and sour cream either from real lemons or the 100% lemon juice that they sell in the store. Soooo good!!!
Hi Natasha,
I am so enjoying your blog. My mom cooks all these amazing Russian dishes but she never measures so it’s so nice to see it and know how its done. Thanks so much!
My husband is prefers to be vegetarian (don’t ask me why). Can I make this soup without the ham? What would be a good substitute?
Thanks,
Helen
Yes, you can absolutely make it without the ham and just add more of the other ingredients.
try with firm tofu, marinate it first to add flavor though. probably with teriyaki and brown sugar, so it tastes more like ham
I also substitute cold water will natural mineral water, bubles enfuse the tase!!
That’s a great tip Alex, thanks for sharing :).
My mom (and I now) make our okroshka with buttermilk, mineral water, a bit of mayo and vinegar (salt and pepper). You can probably skip the mayo for a healthier version. We also add radishes..makes for pretty color! I like it a lot and I think I will make it soon! 🙂
Thank you so much for sharing your version! i love the idea of radishes too!
Hello, loved your recipes that we’ve tried, including the baked salmon and garlicky potatoes. I just tried this Okroshka cold soup, and though delicious, I wondered what you might think of using 1/2 buttermilk with 1/2 sour cream instead of water and sour cream?
Thanks for all the hard work producing this blog and your wonderful recipes!
Eric
Eric, thank you for the great feedback :). I haven’t made it with buttermilk before, not sure how it will react to the vinegar. But I would love to hear the results if you decide to try it.
we used to put buttermilk instead of water an sour cream .
love okroshka so much on summer days
Buttermilk is great option as well :). Sour cream and water just makes a lighter version. I can’t wait till we will have home grown cucumbers in the summer to try this recipe again.
I lived in Russia 50 years. Never ever I did not eat Okroshka with kefir or water. Real okroshka is cooked from kvas. Thanks Alla
Alla, I agree that athentic Okroshka is made from kvas, but this is my mom’s version with ingredients that are available on hand, without having to make kvass first. We tried with kvass and I prefer this version :).
So your reflection in the spoon is totally awesome! 🙂 I once ended up with a reflection of myself in a single cranberry which was garnish for a cranberry loaf. Coolest thing ever. I haven’t had okroshka in ages, mostly because I don’t have kvas but never thought of making it without. Thanks for the tip.
You are welcome Julia, sometimes the best pictures are taken by accident :).
We always used fresh squeezed lemons (like 4) instead of the vinegar and mayo instead of just sour xream.. We mixed the two.. And not ham… We used wieners or doktorskaya kolbasa from russian store… Try it, will eat no other way!!!
Thanks so much for sharing your methods! I’m looking forward to trying it 🙂
Hi Natasha,
isn’t it sad that summer is almost over? our family loves okroshka we add red radishes to ours if u want to u can try it out.
I’ve tried with radishes and liked it very much! I agree summer went by so quick!
Hi Natasha,
I have a question about your dicer. Do you slice the vegetables before putting them on the chopper, or does it actually dice it right away? I have ‘the sharper image chopper’, but I first need to slice the veggie, and then it “chopps” it into cubes.
Yes I slice them so they are even little cubes. 🙂
Growing up my parents would make this soup a lot but they had a different technique and a few different ingredients. Besides the ones you mentioned they would also add radish and They would first kind of crush the green onions and dill together In the bowl until it lets out a juice, then all the ingredients were added and instead of using water and vinegar they would only use the sour cream and a very thin buttermilk for the soup base. It is always BoMB! Also on the colder days my mom would leave out the potatoes and boil them fresh, and everyone would add the hot potatoes to the okroshka for a “warmer fill”.
I have tried it with radishes and it is very good! I also love the idea of using sour cream and thin buttermilk. Is there a brand of buttermilk you like best?
Hi Natasha, did u put away the recipe to that clam soup I forgot what’s it called
Clam chowder? Yes, here it is :): https://natashaskitchen.com/2014/04/04/creamy-clam-chowder-recipe/ Enjoy it!
Окрошка без квасса?
Yes. 🙂
This sounds delicious! Thank you for sharing the recipe. I’ve been wanting to make okroshka for a while and had no idea of the proportions. One thing I’ll mention, in case anyone wants to try, is that you can also make it with seltzer water (at least my mom has always made it that way, and I’ve loved it). I never liked it with kvass, which, to me, makes the soup lose its refreshing quality.
I can’t wait to try this!
P.S. The banana bread recipe on your site is indeed perfect! It comes out fabulous every single time.
Masha thank you so much for your sweet compliment 🙂 I’ll be sure to tell my husband his banana bread has another fan 🙂 I’ll have to try it with seltzer. Sounds good!
Hi Natasha!! Thank you so much for all these classis russian/ukrainian recipes. You make it so easy and fast to prepare, and mostly so traditionally delicious! Keep it up we ALL need you and are so thankful 🙂
Mira you are so sweet. It’s comments like yours that encourage me to post more of the Russian/Ukrainian foods. Thanks for blessing me with your comment 😉
i usually put half of sour cream and half of mayo in my okroshka
Thanks for sharing! I love trying new versions!
Hello Natasha,
Thank you for this receipt, I very much like this summer soup. I try to do it like you exactly.
Welcome to the site Miguel, thank you for your feedback :).
Potatoes, fresh cucumber, doctor’s sausage, radish, egg, green onions, dill, kefir, sour cream, and salt.
Kefir and sour cream can be replaced with kvass.
Radish sounds like a great add-in. I’ll have to try that next time I make this soup. Thank you Tanya!! 🙂
Mmm my favorite summer meal! We usually add red radishes too and it gives it a nice pop of color:)
Oh, I bet radishes would be so tasty in the soup. Someone else suggested that as well. I’ll definitely have to try it next time. Thank you!
First time to your site, and I literally backed into your blog! First, I found an interesting recipe for Okroshka on the Saveur website – Chilled Russian Vegetable Soup (www.saveur.com/article/Recipes/Chilled-Russian-Vegetable-Soup) – but it uses kvas, which I had heard of but never seen in the many Polish stores in this city. I had all the rest of the ingredients but no kvas, so I went hunting for a homemade version, and that is how I found your lovely site! Sadly, no cold soup for dinner yet, as the kvas needs a day’s lead time! Maybe hubby will even like it as a drink?
Anyways, I like your non-kvas soup version better, so that is what I’m starting with. My mother doesn’t make it, but does remember her family eating this in the summer – made with buttermilk, lemon juice, and lots and lots of fresh dill! Mmmmm …
Thanks for posting these recipes as it gives me a chance to sample simple dishes from my heritage that may have gotten lost in the shuffle of modern day North American life!
Welcome to the site Natasha :D. I hope that you will find many more new favorites :).
Instead of vinegar, use pickle juice. Makes all the difference. 🙂
Oooh hmmm I’ll have to give it a try!
Mmm, i am going to safeways, getting the ingredients and whipping this up. Thank you.
I hope you love it! I don’t think I liked Okroshka the first time I ate it and now I’m addicted and I can eat 4 bowls in one day!
Hello Natasha! I’m looking at your cold soup recipie, is there something I could use to substitute for sour cream, keeping the same taste? My son is allergic to dairy but would love to serve this soup to him.
Thanks in advance!
Julia
That must be so hard with a dairy allergy 🙁 I’m just rattling my brain trying to think of something and I decided to google sour cream substitutes. Came up with this: SO Delicious Dairy Free Plain Yogurt, Greek Style. There’s a pic of it here. Maybe one of my readers has another idea?
Thanks for this recipe. I have a Ukranian friend that invite me to try this soup and I loved it. I don’t care if its a summer soup, all I know I’m going to turn my heater on and eat it in this cold weather 😛 lol
You made me laugh Yessy :D. I totally agree and you are welcome. 🙂
Hi, thank you for sharing so much with us, I want to ask what to replace vinegar with or simply not use it as I cannot stand the smell of it.
🙂
thanks
My readers have shared that they use kvass instead of water without vinegar, or some of them said they use lemon juice instead of vinegar. Hope that helps 🙂
Okroshka without radishes? We always put radishes and not sour cream but mayo and water with lemon juice. YUM!
I will try putting radishes next year when they will be in season, that’s sounds really good. Thanks for the tip Nadia
As someone that has a lot of extra time on my hands, I do a lot of cooking and your food blog is by far one of the first stops I make. This soup is so good and refreshing. But I made some modifications like to use lemon juice instead of vinegar, and I add thinly sliced red radishes.
Your site is great thanks again,. .
Thanks Nina, I will have to try it with your modifications. Now I’m craving it! I love radishes 🙂
My newest obsession for sure! Here is a link to my recipe (with pictures) http://cuceesprouts.com/2012/08/russian-gazpacho-okroshka/
Thanks for sharing :).
Hello Natasha, i wanted to ask if you by any chance have a recipe for holodnik, its diff from this im guessing? i never made it before but my hubby really wants it so yours would be the one i would trust making it the first time! please let me know i appreciate it. if you do could you please email me?
thank youuuuuuuuuuuu
love you blog!
I do have a recipe for holodnik and will be posting it hopefully very soon 🙂
holodnik recipe is posted, click here for the link.
Do you eat and serve this cold?
Yes. It’s wonderful for Summer; cold and refreshing.
I add radishes and lemon juice instead of vinegar to mine and I think that mayo adds an amazing touch to it! (mayo is my best friend 🙂 I pretty much add it to everything)
Oh that sounds good! I’ll try that. I too love mayo 😉
No I didn’t try ) But I like Veselka restaurant in east village I know the founder is Ukranian woman who moved to States in 50th Now it’s very popular cafe on Manhattan They even published this book with Ukranian recepies and it’s best seller now) I thought maybe its interesting for you They have it on Amazon I mostly cook Russian Ukranian and Polish using family recipes
I’ll definitely check it out. Thanks for sharing! If I’m ever in Manhattan, I’ll try to remember this restaurant 🙂
No you use the whole bottle of kvass Kvass is the main ingredient And add sour cream 1 or 2 spoon to each plate just as to borscht I know that some people use low fat yogurt mixed with water and lemon juice
You have a nice site by the way Americans should know more about Russian and Ukrainian food Here in new York we have Ukranian food festival in the mountains in summer also I advise to check Veselka cook book
I want to try to make your ptichie moloko I love it but I thought it’s too
complicated to make Thanks
Thank you Ana! I’ll check that book out. I haven’t heard of it. Have you tried the recipes from there? Do they work?
You should try kvass It’s delicious I live in new York and can get it in Russian food store But also they should have it in Whole Foods Just mix all ingredients and then add kvass Sour cream add to the plate One or two table spoons That is it )
So, do you add 1 or 2 tablespoons kvass or sour cream, or both? Thanks Ana!
I like okroshka with Kvass mixed with sour cream Also I prefer veggie variant without kielbasa but with radish and a lot of green herbs – green onions , parsley, dill and cilantro Very healthy and delicious
Thank you for sharing Ana! I’ve heard of okroshka with kvass, but never tried it before. Do you have a specific recipe that you use?
I’ve been looking at your site for no more than 5 min and I’ve already found TONS of stuff that I can’t wait to try!!
Whenever I ask my mom/mother-in-law for recipes non of them have it written down or know the quantities that they use. So this so so perfect!!
Thank you!!!
You are welcome. I hope you find some new favorite recipes here 🙂
I can’t wait to make this! I’ve heard of the kvas version, but I can’t find a good kvas for it. Question…does this freeze well? I would want to make a big batch and just keep it in the freezer. I know the kvas one doesn’t freeze well because of the alcohol. What about this?
Hi Tim – from your meringue comment, it seems you are quite the cook! I checked out your site and I’m definitely looking forward to more of your FOOD posts 🙂 To answer your question – I haven’t tried freezing it. We’ve always gobbled it up so quickly that we didn’t need to freeze it. It’s just one of those things you don’t get tired of 🙂 I don’t think I would try to freeze it because it has cucumbers in it and I think freezing might make them weired and gooey. Hope that helps. Enjoy the soup!
Actually, im currently attending culinary school and working in a small restaurant. I can’t wait to post a recipe on my blog but with school and work ive been swamped lately. Stay tuned though.
Awesome! I’d love to go to culinary school some day. I’ll check back later. Im excited to try some recipes from a pro 🙂
I just happened to be looking for a summer soup and came across the Okroshka recipe,,,I cant wait to try it. I also felt compelled to leave a comment on how beautiful you are in the picture.
I hope you like it! We make it all the time in summer. And – thank you 🙂 That’s very sweet of you
This is my favorite Summer soup, ever!!! Recipe is very similar to what I make, except I also add radish, cilantro, and eat it with buttermilk diluted with some cold water, adding a squeeze from a lemon.
The first time i heard of this soup is when i was dating my husband, and i thought “these Russians eat some interesting things”lol My mother in law makes it with kavas though. I dont like it but its my hubbys favorite, especially on a hot day at work.=)
lol, yes, we do eat some interesting things 🙂 Russian Shuba gives people the same reaction. I think Okroshka is something you grow to love. I don’t think I liked it much the first couple times I tried it. Now I can scarf it down like it’s nobodies business!
Ummm… I was served this at midnight after a days excursion to Kazan. So perfect as a late-night meal, a mid-morning snack, a light dinner with fresh dark bread… Thank you for providing the recipe. This is going into our family cookbook!
I totally agree with you Margo 🙂
I’ve always had this with cold Kvas poured over it… Mmmm
I’ve read that it’s served that way traditionally. I will have to give it a try.
We love making akroshka with the kvas recipe from your blog (after it’s been in the fridge for a few days so it’s not sweet), comes out great! Can go for a bowl of it right now 🙂
Your Welcome. I know, its addicting isn’t it? Not something you get tired of.
Natasha!
This was delicious! Fedor made it for us and we both enjoyed a whole pot in 2 days (yes we had it 2-3 times each day) 😀 Thanks for the recipe