Russian
Okroshka
A chilled Russian summer soup with finely diced vegetables, egg, and meat in tangy rye kvass. The mustard-sour cream dressing gives the broth its familiar sharpness and creamy finish.
Ingredients
- Small waxy potatoes2, about 200g
- Large eggs2
- Boiled beef or Doktorskaya sausage120g
- Fresh cucumber1 medium, about 120g
- Radishes6 small, about 80g
- Scallions3
- Fresh dill2 tbsp, chopped
- Russian mustard1 tsp
- Sour cream4 tbsp
- Chilled unsweetened rye kvass500ml
- Salt1/2 tsp, or to taste
- Black pepper1 pinch
Method
- Boil the potatoes in their skins until tender, then cool completely, peel, and dice into small even cubes.
- Hard-boil the eggs for 10 minutes, cool in cold water, peel, and separate the yolks from the whites.
- Dice the egg whites, boiled beef or Doktorskaya sausage, cucumber, and radishes into small cubes similar in size to the potatoes.
- Finely slice the scallions and rub them in a bowl with the salt until fragrant and slightly juicy.
- Mash the egg yolks with the mustard, sour cream, and a few spoonfuls of chilled kvass until smooth.
- Add the potatoes, egg whites, meat, cucumber, radishes, dill, and pepper to the bowl with the scallions.
- Stir in the yolk-sour cream mixture, then pour in the cold rye kvass and mix gently.
- Taste and adjust the salt, mustard, or sour cream, then chill for 10 minutes before serving very cold.
Common questions
Can I substitute the beef or Doktorskaya sausage in okroshka?
Yes. You can use cooked chicken, ham, turkey, or more sausage. Keep the pieces small and mild in flavor so they don’t overpower the kvass, dill, and mustard. Avoid smoky or strongly seasoned meats.
How far ahead can I cook the potatoes and eggs for okroshka?
Boil the potatoes and eggs up to 1 day ahead, then cool and refrigerate them separately. For the best texture, dice everything shortly before mixing so the potatoes don’t dry out and the eggs stay fresh tasting.
What are the most common mistakes when making okroshka?
The biggest mistakes are using warm ingredients, overcooking the potatoes, cutting the cubes too large, and adding too much mustard at once. Also avoid sweet kvass or watery sour cream, which can throw off the balance.
How should I store leftover okroshka?
Store leftovers covered in the refrigerator for up to 24 hours. The vegetables will soften and the flavor will change as it sits, so it’s best eaten the same day. Stir before serving and add a splash of chilled kvass if needed.
What is the best way to serve okroshka?
Serve it very cold in bowls, with extra dill or scallions on top if you like. If it thickens in the fridge, loosen it with more chilled kvass just before serving. It’s best as a refreshing lunch or light dinner.