Russian okroshka — the cold summer soup with kefir, vegetables and herbs

Okroshka is the traditional Russian summer soup — a fresh, light dish prepared especially for hot days. Its name comes from the Russian verb “kroshit,” meaning “to chop,” because in this soup everything is cut finely. There are two classic versions: with kefir and with kvass (the traditional Russian drink made from fermented bread) — both are served very cold, almost icy.

INGREDIENTS (for 4–6 people)

• 4 eggs
• 3 medium potatoes
• 2 fresh cucumbers
• 1 bunch of radishes (about 100 g)
• 200 g boiled sausage or ham (omit for the vegetarian version)
• 1 bunch of spring onions
• 1 bunch of fresh dill
• 1 litre of kefir (2.5% fat), very cold
• 250 ml sparkling mineral water (optional, for extra freshness)
• 1 teaspoon mustard or hot horseradish
• Salt to taste
• 2–3 tablespoons thick yogurt or smetana, for serving (optional)

PREPARATION STEPS

1. Wash the potatoes and boil them in their skins until soft (about 20 minutes). Cool, peel and cut into small cubes.
2. Boil the eggs for 9–10 minutes, cool them immediately in cold water, peel and chop finely.
3. Wash the cucumbers and radishes. Cut into small cubes or grate coarsely. Peel cucumbers with rough skin.
4. Finely chop the sausage or ham. Finely chop the spring onions and fresh dill.
5. Place all the chopped ingredients in a large bowl. Add the salt and the mustard or hot horseradish and mix gently.
6. Add the very cold kefir and the sparkling mineral water. Mix well until combined.
7. Leave in the refrigerator for at least 30–60 minutes before serving — okroshka is always served very cold.
8. Serve in deep bowls, with a spoonful of thick yogurt or smetana on top and fresh dill.

Preparation time: about 30 minutes (+ 1 hour of chilling). Servings: 4–6.