Soup
Okroshka Dinner Portion
About this dish
Okroshka is a classic Russian cold soup that dates back to the 18th century, traditionally made with a base of kvass or kefir. This version uses kefir for a creamy tang, packed with fresh vegetables, ham, and hard-boiled eggs.
It's the perfect refreshing meal for a hot summer day, embodying the Russian tradition of using leftover ingredients to create a nourishing dish.
Ingredients
UK and US measurements are both included for every recipe.
kefir (or buttermilk)
dairy1 liter
Imperial measurement: 4 cups
cooked ham, diced
protein200 g
Imperial measurement: 7 oz
potatoes, boiled and cubed
vegetable2 medium (about 300 g)
Imperial measurement: 2 medium (about 10 oz)
eggs, hard-boiled and diced
protein4
English cucumber, diced
vegetable2 medium (about 300 g)
Imperial measurement: 2 medium (about 10 oz)
radishes, diced
vegetable6 medium (about 100 g)
Imperial measurement: 6 medium (about 3.5 oz)
fresh dill, chopped
herb¼ cup
salt
seasoningto taste
black pepper, freshly ground
spiceto taste
sour cream, for serving
dairy4 tablespoons
Method
Boil Potatoes and Eggs
PT15MPlace potatoes in a small pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Simultaneously, hard-boil the eggs: cover with water, bring to a boil, then remove from heat and let sit 10 minutes. Drain both and let cool. Once cool, peel and dice the potatoes and eggs into small cubes.
Prepare Vegetables and Ham
PT10MWhile potatoes and eggs cool, dice the cucumbers, radishes, and ham into small cubes (about 1/2 inch). Chop the fresh dill finely.
Combine Ingredients
PT2MIn a large mixing bowl, combine the diced potatoes, eggs, cucumbers, radishes, ham, and dill. Toss gently to mix.
Add Kefir and Season
PT2MPour the kefir over the mixture. Stir until well combined. Season with salt and pepper to taste. If the soup is too thick, thin with a little cold water or additional kefir.
Chill and Serve
PT30MRefrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with a dollop of sour cream and extra dill if desired.
Equipment
- small pot
- cutting board
- knife
- large mixing bowl
- spoon
Nutrition facts
Tips
- For the best flavor, use full-fat kefir or buttermilk.
- If.
- If you prefer a tangier taste, substitute half of the kefir with low-fat yogurt.
- Okroshka is a perfect make-ahead meal – it tastes even better the next day as the flavors meld.
- Store.
- Store in the refrigerator for up to 2 days.
- To save time, you can boil potatoes and eggs up to a day in advance and keep them refrigerated.
- If you can't find kefir, buttermilk is a good substitute, just add a squeeze of lemon juice for extra tang.
Serving suggestions
- Serve with a slice of hearty rye bread and extra fresh herbs. A side of pickled mushrooms or beets complements the soup beautifully.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.