Okroshka is a refreshing and unique Russian cold soup perfect for warm days when you crave something light and cooling. Made with crisp vegetables, creamy kefir, and fresh herbs, this soup is easy to prepare and packs a delightful blend of textures and flavors. It’s a great choice for a hot summer afternoon, combining nourishing ingredients with a chilled, tangy broth.
Okroshka has quickly become a favorite in our household, especially when the summer heat sets in. My husband loves how refreshing and satisfying it is without being heavy. It feels like a savory smoothie but with an unexpected twist of crisp veggies and creamy kefir. Even the kids enjoy it, treating it as a fun and different kind of “soup” they can eat cold. Now, we make it regularly whenever we need a cooling dish, especially after a day spent in the sun!
Why This Okroshka Recipe Stands Out
- Cooling & Hydrating: With chilled kefir, mineral water, and optional ice cubes, this soup is wonderfully refreshing on hot days.
- Nutrient-Packed Ingredients: Loaded with cucumbers, radishes, dill, and eggs, this soup offers a mix of vitamins, minerals, and protein.
- Quick & Easy: Simple to assemble with minimal cooking, it’s a hassle-free meal or appetizer.
- Customizable Texture: Okroshka offers a perfect blend of crunchy veggies and creamy broth, making each spoonful delightful!
Ingredients
- 4 Persian cucumbers, chopped (or 1 large English cucumber, approximately 150 grams / 5.3 oz)
- 1 bunch of radishes, trimmed and chopped finely (about 6-8 radishes or 150 grams / 5.3 oz)
- 340-450 grams (12-16 oz) waxy potatoes, cooked, cooled, peeled, and diced into 1/4-inch cubes
- 4 hard-boiled eggs, finely chopped
- 3 scallions, green and white parts, finely chopped
- 60 ml (1/4 cup) fresh dill, minced
- 1 tsp flaky sea salt
- 710 ml (3 cups) kefir, chilled
- 240 ml (1 cup) mineral water, chilled
- 4 ice cubes (optional, for keeping the soup extra cold)
Directions
- Prepare the Vegetables and Herbs: Divide the chopped cucumber, radish, potato, egg, scallions, and dill evenly among 4 shallow soup bowls.
- Season the Base: Sprinkle 1/4 teaspoon of flaky sea salt over the vegetables in each bowl to enhance their flavors.
- Prepare the Kefir Mixture: In a pitcher, gently combine the kefir and mineral water, stirring slowly to retain the bubbles.
- Pour & Chill: Pour about 1 cup of the kefir mixture into each bowl, and add an ice cube to each if desired.
- Serve: Serve the soup immediately while still cold. Enjoy the light, refreshing flavors!
Notes:
- Variations: Feel free to add chopped fresh herbs like parsley or chives to mix up the flavors.
- Dairy-Free Option: Substitute kefir with a plant-based kefir or a mix of unsweetened coconut yogurt and water for a similar texture.
- Topping Ideas: Garnish with additional dill or a sprinkle of black pepper for extra flavor.
