Okroshka

August 29th, 2009 in Cold Soups, Soup Recipes by
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Total cooking time: 45min  
Okroshka

Okroshka

Okroshka is traditional russian cold soup. It is perfect meal for hot summer weather as it is prepared on the base of kvass – russian bread drink – and it is light and very refreshing.

Finding good fresh kvass for okroshka can be challenging outside of former-USSR. You may try russian or ukrainian shop, or, of course, you can prepare kvass yourself. But If you are not lucky with any of these, you can also replace kvass with mineral water, kefir diluted with boiled cold water or even light beer.

Ingredients:

  • 2 potatoes
  • Half of english cucumber of medium size (or 2-3 baby cucumbers)
  • 0.5lb of bologna (can be replaced with the same amount of boiled vial or beef)
  • 4 eggs
  • 1 small bunch of radish
  • 15 oz of canned sweet peas
  • 1 bunch of fresh dill
  • 1 small bunch of green onions
  • 5 tbsps of sour cream
  • 2 tbsps of dijon mustard
  • 1.5-2 quarts of kvass (russian bread drink), you may replace it with kefir diluted with cold boiled water or mineral water
  • Salt, ground black pepper

How to make, step-by-step:

  1. Prepare ingredients: boil potatoes for salad in advance, prepare hard boiled eggs, drain liquid from peas:
    Okroshka Recipe: Step 1

    Okroshka Recipe: Step 1

  2. Skin potatoes and dice them, put to the big cooking pot:
    Okroshka Recipe: Step 2

    Okroshka Recipe: Step 2

  3. Dice bologna (you can replace bologna with boiled vial or beef or even ham if you like), add diced meat to the pot:
    Okroshka Recipe: Step 3

    Okroshka Recipe: Step 3

  4. Add drained sweet peas to the pot:
    Okroshka Recipe: Step 4

    Okroshka Recipe: Step 4

  5. Dice cucumber and add it to the cooking pot, if cucumber is ripe you can remove seeds and skin it:
    Okroshka Recipe: Step 5

    Okroshka Recipe: Step 5

  6. Dice hard boiled eggs:
    Okroshka Recipe: Step 6

    Okroshka Recipe: Step 6

  7. Cut radish of tails, rinse them with cold water and slice, put to the cooking pot:
    Okroshka Recipe: Step 7

    Okroshka Recipe: Step 7

  8. Add chopped fresh dill and green onion:
    Okroshka Recipe: Step 8

    Okroshka Recipe: Step 8

  9. Add salt and black pepper, put 2 tbsps of mustard (I usually put Dijon one) and about 5 tbsps of sour cream (or more if you like), someone also add mayonnaise at this step (or even replace sour cream with it):
    Okroshka Recipe: Step 9

    Okroshka Recipe: Step 9

  10. Mix everything:
    Okroshka Recipe: Step 10

    Okroshka Recipe: Step 10

  11. Add about 4 cups of bread kvass (filter it if is needed) and let Okroshka to settle before serving:
    Okroshka Recipe: Step 11

    Okroshka Recipe: Step 11

  12. Add more kvass to Okroshka right before serving (you may vary amount of kvass to your taste). Serve Okroshka cooled:
    Okroshka

    Okroshka

Bon Appetit!

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18 Responses to “Okroshka”

  1. Olga says:

    Очень необычно встретить горошек в окрошке. Очень.

  2. luciform says:

    >> Очень необычно встретить горошек в окрошке. Очень.
    Ага, похоже на оливье с квасом ^^. Кстати, а я впервые вижу, чтобы для приготовления окрошки использовался тёмный квас – обычно берут белый, на основе ржаной муки.

    Never ever use sweet peas in okroshka. It is not even near original okroshka recipe. Canned sweet peas in Soviet Union were unbelivable hard to find. And (if found) can or two were usually kept for the New Year holidays to make famous “Russian salad”.

    • Анна says:

      Ошибаетесь, в окрошку очень часто кладут зеленый горошек, так. Что рецепт написан правильно. Иногда добавляют смесь кефира и кваса, а иногда сметаны, минеральной воды и уксуса. У каждого – свои вкусы!)

      You are mistaken. In hodgepodge very often put green peas, so. That the recipe was written correctly. Sometimes a mixture of yogurt and kvass, and sometimes sour cream, mineral water and vinegar. Everyone – your tastes!)

  3. Vera says:

    I, too, find that the peas is a rather unusual addition to the okroshka…

    My mother makes the okroshka with buttermilk and some kvas…have you heard of that?

  4. marina says:

    you can also use water and add lemon acid <my favourite way:)

  5. [...] Prepared kvass can be stored bottled in fridge; serve it as soft drink or use to prepare okroshka soup. [...]

  6. olina says:

    i usually did it without peas, and instead of kvas, I added cold water, salt, myonez, and citrus acid. it is very good and you can store it in fridge up to 7 days :)

  7. albina says:

    so should i use peas?

    • I guess general opinion is to not add it, but I like peas in. You can make it without peas and add peas separately to a plate right before serving and try which one you like more…

  8. Лилит says:

    Боже, это реально Оливье с квасом! Ну нафиг, лучше в бубушкиной поваренной книге найду.
    Ржу в тряпочку от этих рецептов!

  9. Lydia says:

    My baba and deda always made it with schav (bottled, sour sorrel broth) instead of kvass. Much easier to find in America, and so good!

  10. Oh how I love Okroshka! Here is a link to my recipe (with pictures) http://cuceesprouts.com/2012/08/russian-gazpacho-okroshka/

  11. Emy says:

    My mom makes it without the peas. Instead of Kvass, she mixes sour cream, cold water, lemon juice, and salt. I guess you could add mayo, but her way is my favorite!

  12. [...] liquid drained from sour milk after cooking it can be used to prepare okroshka soup (instead of kvass or water) or in crepes instead of milk or [...]

  13. Irina says:

    I never put peas when I make okroshka, because I like my okroshka SOUR and peas make it sweet.
    But to each their own, we all have different tastes. I guess the author could add that peas are OPTIONAL.
    And I agree, peas, mayo and mustard make it seem more like Olivie (The Russian Salad)…which I found odd. But I might try putting mustard in my Okroshka one day for “ядрёность” and sourness.

    And as for the liquid part of it, I do not use kefir, kvass or buttermilk, personally, but that’s again just my preference – I use plain yoghurt (it’s a little more sour than kefir or buttermilk) and lemon juice and mineral (carbonated) water. My husband is North American and he and I LOVE Okroshka and make it together (and sometimes he makes it by himself!) ALL the time like this! :))
    He doesn’t like Kvass very much but that’s not really why we don’t use kvass in Okroshka – but rather because we love the sour milk taste better. Again, to each their own, try it this way and that way and then decide what way you prefer!!! :)

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