russiancold-soupvegetariankvasssummerbeginner

Okroshka

Name: Okroshka
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Russian
Ingredients: 500 ml kvass, well chilled; 80 g sour cream; 10 g Dijon mustard; 3 g salt; 1 g black pepper; 150 g cucumber; 100 g radishes; 30 g scallions; 10 g fresh dill; 150 g cooked potato, chilled and peeled; 2 large hard-boiled eggs, chilled

Okroshka is a chilled, tangy Russian soup with crisp cucumber, peppery radish, soft potato, egg, and fragrant dill suspended in a lightly creamy kvass broth. It is bright, cooling, and ideal for hot weather, with a pleasant contrast of crunchy vegetables and mellow, savory richness.

10 min

2 servings

241 kcal

Russian

Ingredients

Soup base

500 mlkvass, well chilled
80 gsour cream
10 gDijon mustard
3 gsalt
1 gblack pepper

Vegetable and herb mix

150 gcucumber
100 gradishes
30 gscallions
10 gfresh dill

Hearty add-ins

150 gcooked potato, chilled and peeled
2 largehard-boiled eggs, chilled

Instructions

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.
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.
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.
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.

Nutrition per serving

241 kcal

Calories

10g

Protein

29g

Carbs

Fat

Fiber

Notes

•To keep the recipe within 10 minutes, use pre-cooked chilled potatoes and ready hard-boiled eggs.
•Traditional okroshka can be made with kvass, kefir, or mineral water, but kvass gives the most classic sweet-sour bready flavor.
•For a sharper finish, add a little extra mustard or a spoonful of grated horseradish.
•Serve with dark rye bread if desired, though it is not included in the nutrition estimate.

Background

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.

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