Okroshka is a summer soup of Russian origin that is served slightly chilled. The name 'okroshka' derives from the word kroshyt which means 'to chop'.
Okroshka is traditionally served during the warmer months, as it is a refreshing and light soup that is perfect for hot weather. It is often served as a starter or as a light lunch.
Okroshka is a good source of nutrients, such as vitamins, minerals, and fibre. It is also low in calories and fat, making it a healthy choice for many people.
Historically, Okroshka was made by the peasantry and included whatever vegetables were around, meat was added only for those who could afford it.
Today, there are many experimental recipes for this dish, but below we offer a classic Okroshka with kvass at its base. Kvass is a traditional fermented Slavic beverage made from rye bread and is a refreshing drink popular on summer days (So we are told!).
Prep Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Russian
Servings 4


  • 4-5 potatoes
  • 5 hard-boiled eggs
  • 8 radishes
  • 2-3 fresh cucumber
  • 300 g ham
  • 1 bunch fresh dill (finely chopped)
  • 1 bunch spring onion (finely chopped)
  • cup sour cream
  • salt (to taste)
  • kvass (chilled from the fridge) (to top)



  • In a medium saucepan, boil the potatoes (with skin on) for 20-25 minutes until soft.
  • Remove from heat and let them cool, then peel the potatoes and chop into small cubes.
  • In a small saucepan hard boil the eggs, remove the shell and cut into small cubes.
  • Cut the radishes, cucumber, and ham into the same (small) size cubes.


  • Add all the ingredients (including the dill, spring onion etc.) to a medium saucepan.
  • Top it with chilled kvass until 3/4 full, season with salt, add sour cream then stir gently to combine.
  • Serve in a soup plate.
There was a profession of a "kvass maker" in the tsarist Russia. People of this profession were divided into subclasses, depending on what their kvass was made of, whether it was barley, apples or pears.