📝 About This Recipe
Okroshka is the quintessential Russian summer staple, a refreshing cold soup that perfectly balances crunchy garden vegetables with savory proteins. Originating from the Volga region, this dish is celebrated for its cooling properties and the unique, tangy contrast between creamy base and sharp herbs. It is a vibrant, 'no-cook' assembly that captures the essence of a dacha garden in a single, revitalizing bowl.
🥗 Ingredients
The Cooked Base
- 3-4 medium Waxy Potatoes (boiled in skins and chilled)
- 4 pieces Large Eggs (hard-boiled and chilled)
- 300 grams Doctor's Sausage or Cooked Ham (finely diced; can substitute with boiled chicken breast)
Fresh Vegetables & Herbs
- 3-4 pieces Persian Cucumbers (finely diced)
- 6-8 pieces Red Radishes (thinly sliced or diced)
- 1 bunch Green Onions (finely chopped)
- 1/2 cup Fresh Dill (finely chopped, stems removed)
The Liquid Soup Base
- 1 liter Kefir (full fat, very cold)
- 1-2 cups Sparkling Mineral Water (chilled, to adjust consistency)
- 1/2 cup Sour Cream (Smetana) (for added richness)
- 1 teaspoon Russian Mustard (for a spicy kick)
- 1 tablespoon Lemon Juice (or citric acid to taste)
- to taste Salt and Black Pepper (be generous with salt)
👨🍳 Instructions
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1
Begin by boiling the potatoes in their skins in salted water until tender (about 20-25 minutes). In a separate pot, hard-boil the eggs for 9-10 minutes. Drain both and immediately submerge in ice water to stop the cooking process.
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2
Once completely cold, peel the potatoes and the eggs. This cooling step is crucial to prevent the cold soup from becoming lukewarm.
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3
Dice the potatoes into small, uniform cubes (about 0.5cm). Place them into a large mixing bowl or a chilled soup tureen.
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4
Dice the ham or boiled sausage into cubes of the same size as the potatoes to ensure a consistent texture in every spoonful.
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5
Finely dice the cucumbers. If the skins are thick or bitter, peel them partially in a striped pattern before dicing.
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6
Trim the radishes and dice them finely or slice into very thin half-moons for a bit of crunch and peppery bite.
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7
Separate the egg whites from the yolks. Dice the whites and add them to the bowl with the vegetables.
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8
In a small bowl, mash the egg yolks with the Russian mustard and a pinch of salt until a paste forms. This is a traditional secret for a richer, deeper flavor in the broth.
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9
Finely chop the green onions and dill. Place the green onions in a small bowl with a pinch of salt and bruise them slightly with a spoon to release their aromatic oils before adding to the main bowl.
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10
Combine all diced ingredients and herbs in the large tureen. Toss gently to mix the colors and textures.
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11
In a separate pitcher, whisk together the cold kefir, sour cream, and the mustard-yolk paste until smooth.
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12
Pour the liquid mixture over the solid ingredients. Stir gently to combine.
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13
Gradually add the chilled sparkling mineral water until you reach your desired soup consistency. Some prefer it thick, others more liquid.
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14
Season with salt, pepper, and lemon juice. Taste and adjust; the potatoes will absorb salt, so you may need more than you think.
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15
Chill the soup in the refrigerator for at least 30 minutes before serving to allow the flavors to marry. Serve in chilled bowls.
💡 Chef's Tips
For the best flavor, use 'Doctor's Sausage' from an Eastern European deli, which has the authentic mild flavor and smooth texture. Always chill your liquid base and vegetables thoroughly before assembly to keep the soup refreshing. Bruising the green onions with salt is a traditional technique that significantly boosts the savory depth of the soup. If you prefer a more traditional 'Kvass' version, replace the kefir and sparkling water with 1.5 liters of bread Kvass. Avoid overcooking the potatoes; they should hold their shape in the soup rather than turning into mush.
🍽️ Serving Suggestions
Serve with a thick slice of dark, crusty rye bread spread with salted butter. Pair with a side of cold, crisp vodka for a traditional Russian experience. Add an extra dollop of cold sour cream and a sprig of fresh dill on top of each bowl. Serve alongside 'Piroshki' (savory stuffed buns) for a more filling meal. A side of pickled herring complements the tangy notes of the kefir base perfectly.