Last Updated on July 17, 2020 by YourFoodBuddy
Okroshka is a Russian soup served cold. It is a very simple soup recipe perfect to fit hot summer days. The creamy soup is a refreshing first course based on kefir and mineral water. Okroshka is light and crunchy summer soup that brings maximum satisfaction.
This cooling summer soup is one of the must-try recipes especially during the hot season of the year. It is a very nourishing and satisfying soup that mixes fresh vegetables and boiled ones. The specific exquisite taste is offered by the base sauce made of egg yolk and mustard. Keep scrolling because this is a savior recipe for those who want to escape the heat in a healthy and delectable way.
Ingredients for the okroshka cold soup
Okroshka is a very rich soup, the mixture of different ingredients make it so popular and beloved among thousands. In my family, it is one of the most requested dishes. My husband is willing to eat it every day because it is light and colling, as a result, it is a guilt-free dish:)
For this summer recipe, you need 2 types of vegetables, fresh and boiled. Fresh vegetables include the cucumber and the radish. You need potatoes also, however, you need them boiled.
Hard-boiled eggs are also part of this mouth-watering combo. The boiled whites will be chopped while the yolks will be mashed and combined with other stuff to make the base of the soup.
Ham and boiled chicken breast. I like the combination of pork and chicken, however, you may add any cooked meat you have. You can as well use some meat leftovers such as chicken, pork, turkey or veal. Some recipes include boiled sausages, I don’t like those, however, if you have that in your fridge, feel free to use it.
Fresh herbs are the ones to add freshness to this cold soup. The main herb is the dill, besides that, you will also need some spring onion and parsley.
You need kefir and mineral water. Don’t know what kefir is? It is fermented milk, very similar to drinkable yogurt and airan. This type of dairy is categorized as healthy food. Kefir is very good for digestion, so consider including it in your daily diet.
Lastly, you need mustard to spiced things up and salt to enhance the tastes of the rest of the ingredients.
How to make Okroshka summer soup?
Always start preparing the soup by boiling the eggs and the potatoes. If you want a lighter version of the soup, skip the potatoes.
Hard boil the eggs, that takes about 6 minutes on the stove on medium heat. Boil the potatoes is a separate pan, that should take a maximum of 15 minutes. The larger the potatoes, the more time it will take for them to soften.
While the eggs and the potatoes are boiling, take a chopping board and get to chop the other ingredients. Chop the cucumbers in small cubes. I do not peel them because I adore the crunchiness and the color it gives to the dish. Then do the same thing with the radish. Unfortunately for me, I could not find radish so I skipped it, however, it definitely is an extra value to the soup. If you have that available, use it. Use a well-sharpened knife to finely chop the ham and the chicken breast. Make sure all the ingredients are evenly cut.
Also, chop the herbs as thin as possible.
When the eggs are boiled, run them under cold water to speed up the cooling process. Peel the eggs and separate the yolks from the whites. Set aside the yolks in a deep bowl and finely chop the whites. And add them to the other chopped ingredients.
Do the very same thing with the potatoes when they’re boiled and peeled. For the cut to be more precise, let the potatoes cool well first.
Tip: Boil the eggs and the potatoes a day ahead, or a few hours prior to preparing the okroshka.
Now that you have all the ingredients chopped, mix, and combine everything in a soup pan. It is time to proceed to the creamy soup base.
How to make the creamy base for okroshka?
Take a deep bowl and add in the egg yolks, 2 tablespoons of mustard, chopped dill, and 4 tablespoons of sour cream. Use a fork to mash the yolks and blend it with the rest of the ingredients. Season everything with salt and pepper. Taste it, it is such a delight. This will be the actual taste of the soup, this is why it is called the creamy base.
Now pour the creamy base over the chopped ingredients. Mix well, it all looks like a cold salad:) Pour the mineral water with the kefir and gently mix everything.
Tip: cool the mineral water and the kefir for about 1 hour in the fridge for a better refreshing effect. Or, add a few cubes of ice to the soup pan at the end.
Sprinkle some more chopped greenery on top and let yourself go crazy for it!
How to serve okroshka?
This summer soup is served cold. Simply pour a nice portion in a soup bowl and have it as soon as it is ready. You may squeeze a few lemon juice drops in the soup if you crave for a sourer taste. Tear a loaf of bread open and take your biggest spoon because you’ll be devouring it, I promise!
How to store okroshka?
Store the cold soup in an airtight container in the fridge. You can have it stored for 48 hours maximum as it contains eggs and dairy. The sooner you eat it, the better.
See other soups that you can spoil yourself with:
- Healthy and Creamy Asparagus Soup
- Instant Pot Ham and Beans Soup
- Quick & Easy Ramen Soup Recipe
- Vegetarian Split Pea Soup
- Tom Yum Goong Nam Knon or Thai Coconut Soup Recipe
- Instant Pot Beautiful Spinach Soup With Shrimps
- Old-fashioned Chicken Noodle Soup
- Healthy Red Lentil Soup
- Instant Pot Nourishing Cheese Soup
- Seafood Soup with Tomatoes
Summer Refreshing Soup Okroshka
- 3 medium potatoes
- 6 medium eggs
- 4 medium cucumbers
- 6 medium radish
- 1 handful dill
- 1 cup spring onion chopped
- 2 tbsp mustard
- 4 tbsp sour cream
- 17 oz kefir
- 34 oz mineral water
- 1 tsp salt
- 1/2 tsp pepper
- 20 oz ham
- 10 oz chicken breast cooked
- Boil the eggs and the potatoes. Let cool and peel
- Chop the carrot and the radish equally. Transfer to a big soup bowl
- Chop the ham and the boiled/cooked/ chicken thigs or breast equally
- Wash and finely chop the dill, parsley and spring onion
- Separate yolks from egg whites
- Chop the whites and the potatoes equally
- In a bowl, crush the egg yolks and mix with mustard, sour cream, dill, salt and pepper
- Pour the yolk cream over the chopped ingredients in the soup pan and mix
- Pour the kefir and the mineral water, mix and serve
- Add salt, lemon juice, pepper if needed
- Serve cold as soon as it is ready