Name: Okroshka
Prep time: 10 min
Cook time: 15 min
Total time: 12 h 25 min
Ingredients: 1 russet potato, peeled and diced; 4 hard boiled eggs, chopped; 2 cucumbers, diced; 1 bunch radishes, diced; 2 cups bologna, diced; 1 bunch scallions, thinly sliced; 1 bunch dill, chopped; 1 bunch parsley, chopped; 1 bunch cilantro, chopped; 1 bunch chives, thinly sliced; 1 Lemon, juice only; 1500ml kefir; 1-2 cups plain sparkling water; Salt; Pepper; Smetana or sour cream

skip to recipe

Okroshka is a refreshing Russian cold soup that is popular during summer time - this dish is basically a salad turned into a tangy soup. The fresh herbs and veggies add beautiful flavors and textures to the creamy soup, it’s impossible to have just one bowl! The name of this soup comes from the Russian word “kroshit” which means to chop. Okroshka is traditionally made with kvass, a fermented beverage, but is replaced with kefir and fresh lemon juice in modern recipes. This soup is packed with vitamins and probiotics, making it a great healthy lunch or dinner choice!

How to make okroshka?

Now let’s get to the recipe! Fill a small pot with water and bring it to boil. Salt the water and add the potato cubes. Boil for about 5-10 minutes until fully cooked. Strain and rinse the potatoes with cold water. In a large pot mix together diced cucumbers, radishes, bologna, potatoes, eggs, scallions, chives, cilantro, parsley and dill. Mix in kefir and add sparkling water until the soup is at desired consistency. Add lemon juice, pepper and 1 1/2 tsp salt. Check seasoning. Cover and refrigerate overnight. Serve cold with smetana, dill and freshly cracked pepper.

Tips

Make sure to not overcook the potatoes. The cook time depends on the size of your cubes.
This soup is also delicious when made with steak, chicken breast, or with no meat at all!
Let the soup rest for at least 8 hours before serving for the flavors to develop.