📝 About This Recipe
The quintessential Russian summer savior, Okroshka is a refreshing cold soup that balances the earthy, fermented tang of rye kvass with a crisp bouquet of garden-fresh vegetables. This traditional recipe features a sophisticated interplay of textures—crunchy radishes, creamy potatoes, and tender protein—all brought together by a zesty mustard-horseradish base. It is more than a meal; it is a cooling ritual that captures the very essence of Slavic culinary heritage.
🥗 Ingredients
The Foundation
- 1.5 liters Rye Kvass (unfiltered, chilled, and not too sweet)
- 200 grams Sour Cream (Smetana) (high fat content preferred for richness)
The Heart of the Soup
- 3-4 medium Potatoes (waxy variety, boiled in skins and chilled)
- 4 large Eggs (hard-boiled and chilled)
- 300 grams Doctor's Sausage or Boiled Beef (diced into small cubes)
- 3 small English Cucumbers (firm and seedless)
- 6-8 pieces Radishes (peppery and crisp)
The Flavor Aromatics
- 1 large bunch Fresh Dill (finely chopped)
- 1 bunch Green Onions (finely sliced)
- 1-2 teaspoons Russian Mustard (spicy variety)
- 1 teaspoon Prepared Horseradish (white, non-creamy type)
- to taste Salt and Black Pepper (sea salt preferred)
👨🍳 Instructions
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1
Begin by boiling the potatoes in their skins (in salted water) until tender, approximately 20-25 minutes. At the same time, hard-boil the eggs for 9-10 minutes.
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2
Drain the potatoes and eggs immediately and plunge them into an ice bath. This prevents overcooking and makes peeling much easier.
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3
Once completely cold, peel the potatoes and the eggs. Dice the potatoes into uniform 1/2-centimeter cubes to ensure a consistent texture.
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4
Separate the egg yolks from the whites. Finely dice the egg whites and set aside. Place the yolks into a small mixing bowl.
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5
Create the flavor paste: Mash the egg yolks with the Russian mustard, horseradish, and a pinch of salt. Stir in a few tablespoons of kvass to create a smooth, pourable slurry.
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6
Finely chop the green onions. Place them in a large mixing bowl, sprinkle with a generous pinch of salt, and bruise them lightly with a wooden spoon until they release their juices.
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7
Dice the cucumbers and radishes into small, even pieces. If the cucumber skin is tough, peel it partially to create a striped pattern.
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8
Dice your choice of protein (sausage or beef) into cubes matching the size of the potatoes.
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9
Combine the diced potatoes, egg whites, protein, cucumbers, radishes, and chopped dill in the bowl with the bruised green onions.
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10
Pour the egg yolk and mustard slurry over the dry ingredients and toss gently to coat everything in the flavor base.
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11
Slowly pour the chilled rye kvass over the mixture. Stir gently to combine without bruising the delicate vegetables.
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12
Taste the soup. Depending on the sweetness of your kvass, you may need more salt or a touch more mustard for balance.
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13
Chill the assembled soup in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the soup to become ice-cold.
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14
Ladle the thick soup into chilled bowls, ensuring a generous amount of the solid 'salad' in every serving.
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15
Finish each bowl with a dollop of cold sour cream and an extra sprinkle of fresh dill.
💡 Chef's Tips
Always use 'bread kvass' (temny or khlebny) rather than fruit-flavored versions for an authentic savory profile. If you cannot find kvass, a 50/50 mix of sparkling water and kefir with a squeeze of lemon makes a decent substitute. Bruising the green onions with salt is the 'secret' step that infuses the entire broth with a deep, aromatic onion flavor. Ensure all ingredients are diced to a similar size; the elegance of Okroshka lies in its uniform, confetti-like appearance. Wait to add the kvass until just before serving if you prefer the vegetables to remain maximumly crunchy.
🍽️ Serving Suggestions
Serve with a thick slice of toasted dark rye bread rubbed with a raw garlic clove. A side of cold, salt-cured pork fat (Salo) provides a rich contrast to the acidic soup. Pair with a glass of chilled vodka or additional cold kvass on the side. For an extra kick, serve with a small side dish of extra horseradish and spicy mustard. This dish is best enjoyed outdoors on a hot afternoon as a light lunch.