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Okroshka Soup

Okroshka is a traditional Russian cold soup that is refreshing and perfect for hot weather, functioning much like a liquid salad. The core ingredients are a mix of smoked sausage, cooked and raw vegetables, eggs, and a liquid base, which varies by personal preference.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Soup
Cuisine: Russian
Ingredients Method Notes

Ingredients
  

  • 2 medium waxy potatoes boiled, cooled, peeled, and diced
  • 500 gr of smoked cooked salami (208-BP Drogobitska Salami)
  • 4 hard-boiled eggs cooled, peeled, and finely chopped
  • 1 large English cucumber or 4 Persian cucumbers, finely diced
  • 1 bunch radishes ends trimmed and finely chopped or thinly sliced
  • 4 scallions green onions, finely chopped
  • ΒΌ cup fresh dill minced
  • 3 cups chilled plain kefir
  • 1 cup chilled mineral or sparkling water
  • Salt and black pepper to taste
  • Sour cream smetana and extra dill for garnish (optional)
  • Dijon mustard or horseradish optional, for a tangy kick

Method
 

  1. Prepare the core ingredients: Boil the potatoes and eggs ahead of time, then drain and run under cold water to cool completely. Once cool, peel and dice them into small, uniform pieces.
  2. Chop fresh ingredients: Finely dice the cucumber and radishes. Finely chop the scallions and fresh dill. If using sausage, dice it to a similar size as the other ingredients.
  3. Combine the solids: In a large serving bowl or pot, combine the diced potatoes, eggs, cucumber, radishes, scallions, dill, and sausage (if using). Gently stir to combine all the ingredients.
  4. Mix the liquid base: In a separate pitcher or bowl, whisk together the chilled kefir and chilled sparkling water. Add salt and pepper to taste. If you like, you can also whisk in a teaspoon of Dijon mustard or horseradish for extra flavor.
  5. Assemble and serve: Divide the solid ingredient mixture evenly among individual serving bowls. Pour the kefir-water mixture over the solids.
  6. Chill: The soup is best served very cold. You can add a few ice cubes to the bowl just before serving or refrigerate the mixed soup for at least an hour to let the flavors meld.
  7. Garnish: Serve with a dollop of sour cream and a sprinkle of extra fresh dill on top.

Notes

Classic Kvass base: For a traditional version, substitute the kefir and mineral water with chilled, unsweetened rye kvass.
Vegetarian: Omit the ham for a delicious vegetarian option.
Different liquids: Buttermilk, plain yogurt thinned with water, or even salted Ayran can be used in place of kefir.