📝 About This Recipe
Okroshka is the crown jewel of Russian summer cuisine, a cold soup designed to invigorate the senses on a sweltering day. This version uses tangy, probiotic-rich kefir as a creamy base, perfectly balancing the crunch of garden-fresh radishes and cucumbers. It is a harmonious medley of textures and herbal aromas that embodies the rustic elegance of Slavic home cooking.
🥗 Ingredients
The Cooked Base
- 3-4 medium Potatoes (waxy variety like Yukon Gold, boiled in skins and cooled)
- 4 large Eggs (hard-boiled and chilled)
- 300 grams Doctor's Sausage or Cooked Ham (diced into 0.5cm cubes)
Fresh Vegetables
- 3-4 pieces Persian Cucumbers (finely diced)
- 6-8 pieces Radishes (trimmed and thinly sliced or diced)
- 1 bunch Green Onions (finely chopped)
- 1 large bunch Fresh Dill (stems removed, finely minced)
The Liquid Base & Seasoning
- 1 liter Kefir (full-fat, well-chilled)
- 200-400 ml Sparkling Mineral Water (to adjust thickness)
- 2 tablespoons Sour Cream (Smetana) (for added richness)
- 1 teaspoon Russian Mustard (spicy variety)
- 1 tablespoon Lemon Juice (optional, for extra acidity)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by boiling the potatoes in their skins until tender (about 20-25 minutes). In a separate pot, hard-boil the eggs for 9-10 minutes. Immediately transfer both to an ice bath to stop the cooking process and ensure they are easy to peel.
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2
Once completely cooled, peel the potatoes and the eggs. This cooling step is crucial to prevent the soup from becoming gummy.
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3
Dice the potatoes into uniform 0.5cm (approx. 1/4 inch) cubes and place them into a large mixing bowl or stockpot.
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4
Separate the egg yolks from the whites. Finely dice the egg whites and add them to the potatoes. Reserve the yolks in a small bowl for the flavor base.
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5
Dice the ham or 'Doctor's Sausage' into cubes of the same size as the potatoes to ensure a consistent texture in every spoonful.
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6
Prepare the cucumbers and radishes. If the cucumber skin is thick, peel it partially; otherwise, dice them finely along with the radishes and add to the bowl.
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7
Chop the green onions and dill finely. In a small bowl, sprinkle the green onions with a pinch of salt and mash them slightly with a spoon or pestle until they release their juice—this intensifies the flavor significantly.
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8
Create the flavor paste: Mash the reserved egg yolks with the Russian mustard, sour cream, and a splash of kefir until smooth. This creates a rich, emulsified base for the soup.
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9
Add all the chopped vegetables, meat, herbs, and the yolk paste into the large pot. Toss gently to combine all the dry ingredients.
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10
Pour the chilled kefir over the mixture. Stir gently with a large spoon.
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11
Slowly add the sparkling mineral water until you reach your desired consistency. Some prefer a thick, chunky soup, while others like it more fluid.
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12
Season with salt, black pepper, and lemon juice. Taste as you go—the potatoes will absorb salt, so you may need more than you think.
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13
For the best flavor, refrigerate the soup for at least 30 minutes before serving. This allows the herbs and aromatics to infuse the kefir.
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14
Give the soup a final stir before ladling into chilled bowls. Ensure every serving has a generous portion of the 'solids'.
💡 Chef's Tips
Always use chilled ingredients; the colder the soup, the better it tastes. Mashing the green onions with salt is a traditional secret that unlocks deep savory notes. If you want a vegetarian version, substitute the sausage with extra boiled potatoes or smoked tofu. Use waxy potatoes (Yukon Gold or Red Bliss) rather than starchy ones (Russet) so the cubes hold their shape. If your kefir is very tart, you can omit the lemon juice; if it's mild, a splash of apple cider vinegar also works beautifully.
🍽️ Serving Suggestions
Serve in deep, chilled ceramic bowls to maintain the temperature. Pair with a thick slice of toasted dark rye or Borodinsky bread. Add an extra dollop of cold sour cream on top just before eating. Serve alongside a glass of chilled Kvass for a truly authentic Russian experience. Garnish with a fresh sprig of dill and a sprinkle of black pepper for presentation.