📝 About This Recipe
Okroshka is the quintessential Russian summer soup, a cooling masterpiece designed to combat the sweltering heat of the Eurasian steppe. This 'chopped' soup combines crisp garden vegetables and savory proteins with the unique, effervescent tang of bread kvass, creating a flavor profile that is simultaneously earthy, herbal, and incredibly refreshing. It is a rustic yet sophisticated celebration of texture and temperature that has graced Russian tables for centuries.
🥗 Ingredients
The Cooked Base
- 3-4 medium Potatoes (waxy variety like Yukon Gold, boiled in skins and chilled)
- 4 large Eggs (hard-boiled and chilled)
- 300 grams Doctor's Sausage or Cooked Ham (finely diced; can substitute with boiled beef or chicken breast)
The Garden Crunch
- 3-4 pieces Persian Cucumbers (finely diced)
- 6-8 pieces Radishes (trimmed and finely diced)
- 1 bunch Green Onions (finely sliced)
- 1 large bunch Fresh Dill (finely chopped, stems removed)
The Liquid Gold & Seasoning
- 1.5 liters Bread Kvass (traditional fermented rye drink, chilled (look for 'for soup' or less sweet varieties))
- 1 cup Sour Cream (Smetana) (high fat content preferred)
- 1-2 teaspoons Russian Mustard (for a spicy kick)
- 1 teaspoon Horseradish (prepared, white)
- to taste Salt (kosher or sea salt)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 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 (9-10 minutes). Drain both and immediately submerge in ice water to stop the cooking and ensure they are cold.
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2
Once cooled, peel the potatoes and the eggs. Dice them into uniform 1/4-inch cubes. Consistency in dicing is the secret to a professional Okroshka.
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3
Dice the ham or boiled sausage into the same uniform 1/4-inch cubes to match the potatoes and eggs.
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4
Finely dice the cucumbers and radishes. If the cucumber skins are thick or bitter, peel them partially in a striped pattern before dicing.
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5
Place the sliced green onions in a small bowl with a pinch of salt. Use the back of a spoon or a pestle to lightly bruise the onions until they just begin to release their juice; this intensifies the flavor.
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6
In a very large mixing bowl or pot, combine the potatoes, eggs, meat, cucumbers, radishes, bruised green onions, and the chopped dill.
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7
In a separate medium bowl, whisk together the sour cream, Russian mustard, and horseradish until smooth. This creates the 'dressing' that will emulsify into the soup.
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8
Add the sour cream mixture to the dry ingredients and toss gently to coat everything evenly.
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9
Slowly pour the chilled kvass over the ingredients. Stir gently to combine. The soup should have a creamy, slightly frothy appearance from the reaction between the kvass and the sour cream.
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10
Season with salt and freshly cracked black pepper. Taste and adjust—add more mustard if you prefer more zing.
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11
Cover the bowl and refrigerate for at least 30 minutes. This 'resting' period allows the flavors of the herbs and vegetables to infuse the liquid.
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12
Give the soup one final gentle stir before ladling into chilled bowls. Ensure every serving has a generous portion of the 'thick' ingredients.
💡 Chef's Tips
Use 'White Kvass' (unfiltered) if you can find it; it is less sweet and more acidic, which is traditional for soups. Always chill your bowls in the freezer for 10 minutes before serving to keep the soup ice-cold. Do not skip bruising the green onions with salt; it transforms the onion flavor from sharp to savory. If you cannot find Kvass, a mixture of 50% kefir and 50% sparkling mineral water with a squeeze of lemon is a common and delicious 'white' version. Ensure all ingredients are diced to a similar size so you get a bit of everything in every spoonful.
🍽️ Serving Suggestions
Serve with a thick slice of dark, toasted rye bread smeared with salted butter. Pair with a side of extra sour cream and spicy Russian mustard for guests to customize their bowls. A chilled shot of premium vodka is the traditional adult accompaniment to this summer soup. Garnish with an extra sprig of fresh dill and a few thin slices of radish on top for a beautiful presentation. Serve alongside 'Pirozhki' (small stuffed buns) for a complete and filling Russian lunch.