Okroshka
Discover the refreshing charm of Okroshka, a classic Russian cold soup that’s perfect for warm-weather dining! This delightful recipe combines a medley of fresh vegetables—like crisp cucumber, crunchy radishes, and tender boiled potatoes—with diced cooked meat, hard-boiled eggs, and aromatic herbs like dill and green onions. The star of the dish is its tangy, creamy base made from traditional kvass or kefir, sour cream, and a splash of lemon juice for a bright, zesty finish. Quick and easy to prepare, Okroshka is a light yet satisfying meal that offers a unique blend of textures and flavors, served chilled to beat the summer heat. Whether you’re exploring authentic Eastern European cuisine or craving a nutritious, no-cook dish, this recipe is sure to become a seasonal favorite! Perfect for a healthy lunch or a vibrant starter, Okroshka is the ultimate cold soup that’s as good to look at as it is to eat.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 medium potatoes
- 4 large eggs
- 1 large cucumber
- 8 small radishes
- 200 grams cooked meat (such as beef, ham, or sausage)
- 1 bunch green onions
- 1 bunch dill
- 1 liter kvass or kefir
- 200 grams sour cream
- 1 to taste salt
- 1 to taste pepper
- 2 tablespoons lemon juice
Instructions
Place the potatoes in a pot of salted water and bring them to a boil. Cook them for about 15-20 minutes, or until tender. Drain and let them cool completely before peeling and dicing into small cubes.
While the potatoes are cooking, place the eggs in a separate pot of boiling water. Boil for about 10 minutes until hard-cooked. Once done, cool them under cold water, peel, and dice the eggs.
Wash and finely dice the cucumber and radishes. Transfer them to a large mixing bowl.
Cut the cooked meat into small cubes and add it to the bowl with the cucumber and radishes.
Finely chop the green onions and dill, ensuring that there are no large pieces. Add these to the bowl as well.
Once the potatoes and eggs are cooled and diced, add them to the mixing bowl.
In a separate bowl, mix together the kvass or kefir, sour cream, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Pour the kvass or kefir mixture over the diced ingredients in the mixing bowl.
Gently stir to combine all the ingredients. Ensure everything is evenly coated with the liquid.
Refrigerate the okroshka for at least 1 hour before serving to allow the flavors to meld together.
Serve the okroshka cold, garnished with additional dill or green onions if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
