Russia · Soups
Okroshka
A cold Russian summer soup of finely diced raw vegetables, boiled potatoes, eggs, and meat in a tangy base of bread kvass. Its name means to crumble; refreshing and light, it is served cold, often with sour cream and a dab of mustard.
30 min 160 kcal 5 serves Medium🇷🇺Russia★★★★★5.0· 1 reviews
Ingredients
ServingsMetric
- 1200 mlbread kvass
- 300 gboiled potatoes
- 200 gcucumbers
- 150 gradishes
- 50 ggreen onions
- 4 wholehard-boiled eggs
- 250 gboiled beef
- 3 tbspfresh dill
- 1 tspDijon mustard
- 5 tbspsour cream
- 1 tspsalt
Method
- Boil the potatoes and eggs until done, then cool. Boil the beef until tender, or use cooked beef or doctor's sausage. Cool everything fully.
- Dice the potatoes, eggs, beef, cucumbers, and radishes into small, even pea-sized cubes. Finely chop the green onions and dill.
- Combine all the chopped ingredients in a large bowl and season with salt.
- If you like, stir the Dijon mustard into the bread kvass for a little depth.
- Pour the cold bread kvass over the chopped ingredients a little at a time, until it has the consistency of a soup, not a salad.
- Chill for at least 1 hour. Taste and adjust the salt.
- Serve cold with a spoonful of sour cream in each bowl, and an ice cube in hot weather.
FAQ
The eternal debate. Kvass is the most traditional and gives a malty tang; kefir (often with sparkling mineral water) is the common Soviet-era version, milder and creamier. Take your pick; both are equally real okroshkas.
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