Okroshka

Name: Okroshka
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1.5 l Non-Sweet Rye Kvass, for okroshka, well-chilled; 300g Doktorskaya Bologna, diced; 3 medium Potatoes, boiled and cooled; 4 Eggs, hard-boiled; 2 medium Cucumbers; 9 Radishes; 6 Spring Onions; 1 bunch of Fresh Dill; 200ml Sour Cream; 1 tbsp Russian Mustard; 1/2 tsp Ground Black Pepper; Some Salt, about 1 tsp, to taste

Okroshka is a refreshing cold Russian soup that combines crisp vegetables, tender boiled potatoes and eggs, and savory bologna in a tangy kvass-and-sour-cream broth. Bright herbs and sharp mustard lift the flavors, making it an ideal chilled dish for warm days. It’s quick to assemble once the components are cooked and chilled, offering a pleasant balance of creaminess, acidity, and crunch.

Okroshka is a refreshing cold Russian soup that combines crisp vegetables, tender boiled potatoes and eggs, and savory bologna in ... Show more

Traditional Russian Recipe

Health Grade

D+ · Occasional

Time

55 min

Price

2,98 €

Calories

604 kcal

easy

meal prep

low carb

low sugar

Method

Boil the potatoes

Scrub the Potatoes and put them in a pot with enough cold water to cover by a few centimeters. Bring to a boil, then simmer for 10 minutes. Carefully lower in the Eggs and simmer 10 minutes more, until the potatoes are tender and the eggs are hard-boiled. Drain everything and rinse briefly under cold water so it cools faster.

Chop the fillings

Once the potatoes and eggs are cool enough to handle, peel them. Rinse the Cucumber, Radishes, Spring Onion, and Fresh Dill under cold water, then pat them dry. Dice the peeled potatoes, peeled eggs, Doktorskaya Bologna, cucumber, and radishes into small, even pieces, thinly slice the spring onion, and finely chop the dill. Transfer everything to a large bowl.

Whisk the dressing

In a separate bowl, whisk together the Sour Cream, Russian Mustard, Ground Black Pepper, and Salt with a few spoonfuls of the well-chilled non-sweet rye kvass until smooth and pourable. Taste it now; it should be tangy, lightly creamy, and well seasoned.

Assemble the soup

Add the chopped potatoes, eggs, bologna, cucumber, radishes, spring onion, and dill to the bowl with the dressing. Pour in the remaining kvass and stir gently, just until everything is evenly distributed and the soup looks creamy but still chunky. If it seems too thick, add a little more kvass; if it seems too loose, stir in a spoonful more sour cream.

Chill and serve

Cover the bowl and chill the okroshka for 15 minutes so the flavors meld and the soup gets properly cold. Stir once more, then ladle into bowls and serve right away.