Okroshka

Nutrition · per serving

Steps

1. 1

   Dice the cucumber, radishes, chilled potato, and hard-boiled eggs into small 5-7 mm pieces so every spoonful gets a bit of everything. Thinly slice the scallions and finely chop the dill.

   150 g cucumber100 g radishes150 g cooked potato, chilled and peeled2 large hard-boiled eggs, chilled30 g scallions10 g fresh dill
2. 2

   In a mixing bowl, stir the sour cream, Dijon mustard, salt, and black pepper until smooth. Whisk in about 3 tablespoons of the kvass first to loosen the sour cream, then gradually stir in the remaining kvass for a silky, lump-free broth.

   80 g sour cream10 g Dijon mustard3 g salt1 g black pepper500 ml kvass, well chilled
3. 3

   Add the cucumber, radishes, scallions, dill, potato, and eggs to the bowl. Stir gently so the eggs stay distinct and the potato does not mash into the broth.

   150 g cucumber100 g radishes30 g scallions10 g fresh dill150 g cooked potato, chilled and peeled2 large hard-boiled eggs, chilled
4. 4

   Taste and adjust seasoning if needed. Serve immediately in chilled bowls; okroshka should be very cold and refreshing. If you have a minute, let it stand briefly in the refrigerator before serving for the flavors to meld.

Origin & History

Okroshka is a classic Russian cold soup that became especially popular as a summer dish because it is refreshing, light, and uses simple household ingredients. The name comes from a verb meaning “to crumble” or “to chop finely,” referring to the small diced vegetables and other additions that define the soup.