Okroshka Recipe: Russian Summer Soup

I call this Okroshka a summer soup because it’s served cold. It’s very refreshing to have chilled soup on a hot summer day.

I can eat three bowls of this on a hungry stomach. (A mom who chases after a 1-year-old gets hungry ok?!) It’s relatively guilt free; no butter or oils required. Easy, cheap and healthy; that’s my kinda meal.

Ingredients for Okroshka Soup:

8 cups cold water
1/3 cup sour cream
3 1/2 Tbsp Vinegar divided
2 1/2 tsp Salt
3 Tbsp chopped dill (fresh or frozen)
1/2 cup green onion, finely chopped
1/2 ham diced
3-4 medium cooked potatoes, peeled and diced
3 hard-boiled eggs, diced
3-4 cucumbers, diced

Okroshka Summer Soup

How to Make my mom’s  Okroshka:

1. Peel potatoes and dice them into 1/4″ cubes (we used the Vidalia Chopper). Place diced potatoes in a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart.

Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water. (This cooking potato method is thanks to one of my readers. Nadia thank you for sharing!).

Okroshka Summer Soup-5

2. While potatoes are cooking , boil 3 eggs and cooled them in ice water. Here is the link to make perfect boiled eggs.

Okroshka Summer Soup-2

3. Next, dice 3 eggs, 3-4 cucumbers, and 1/2 lb of ham. Also chop 3 Tbsp of dill and 1/2 cup of green onions. Place everything in a large pot.

Okroshka Summer Soup-3

4.  In a separate large bowl, whisk together 8 cups of cold water, 1/3 cup of sour cream, 2 1/2 Tbsp of vinegar, 2 1/2 tsp of salt until combined.  Pour the mixture in the pot with the rest of ingredients. Stir to combine and serve.

Okroshka Summer Soup-6Okroshka Summer Soup-4

And I just realized I’m very much a part of this picture. Lets play, find Natasha…

Okroshka Summer Soup-9

Okroshka Recipe: Russian Summer Soup

4.91 from 22 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
I call this a summer soup because it's served cold. It's very refreshing to have chilled soup on a hot summer day. I can eat three bowls of this on a hungry stomach. (A mom who chases after a 1-year-old gets hungry ok?!) It's relatively guilt free; no butter or oils required. Easy, cheap and healthy; that's my kinda meal.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6
Servings: 8 -10 cups

Ingredients

  • 8 cups cold water
  • 1/3 cup sour cream
  • 3 1/2 Tbsp Vinegar divided
  • 2 1/2 tsp Salt
  • 3 Tbsp chopped dill fresh or frozen
  • 1/2 cup green onion finely chopped
  • 1/2 lb good ham diced (we used black forest ham)
  • 3-4 medium cooked potatoes peeled and diced
  • 3 hard-boiled eggs diced
  • 3-4 cucumbers diced

Instructions

  1. Peel potatoes and dice them into 1/4" cubes (we used the Vidalia Chopper). Place diced potatoes in a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart. Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water. (This cooking method is thanks to one of my readers - Nadia).
  2. While potatoes are cooking, boil 3 eggs and cool them in ice water.
  3. Next, dice 3 eggs, 3-4 cucumbers, 1/2 lb of ham. Also chop 3 Tbsp of dill and 1/2 cup of green onions. Place everything in a large pot.
  4. In a separate large bowl, whisk together 8 cups of cold water, 1/3 cup of sour cream, 2 1/2 Tbsp of vinegar, 2 1/2 tsp of salt until combined. Pour the mixture in the pot with the rest of ingredients. Stir to combine and serve.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Jennifer
    October 17, 2018

    Making this for bookclub. Can it be made a day ahead? Is it better made in advance for flavors to get picked up in broth, or better not? Reply

    • Natashas Kitchen
      October 17, 2018

      Hey there Jennifer! It should be just fine the next day. Growing up we would have a large pot in the fridge that lasted a few days! Reply

  • Tanya
    August 16, 2018

    Hi Natasha

    THANK YOU FOR ALL YOUR HARD WORK ON THESE AWESOME RECIPES ☺️☺️

    I have a question – What’s going to happen if I add buttermilk instead of water mixed with sour cream?
    Did you try to do it with buttermilk and didn’t like it? 🙁 Reply

    • Natashas Kitchen
      August 16, 2018

      Hi Tanya! Thank you for the great feedback :). I haven’t made it with buttermilk before, not sure how it will react to the vinegar. But I would love to hear the results if you decide to try it. Reply

  • Anka
    August 7, 2018

    Hi. I was wondering what you serve with this soup? Reply

    • Natasha
      August 7, 2018

      Hi Anka, we really just serve it plain. I suppose you could pair it with crackers or bread. 🙂 Reply

  • Andrey Korobovsky
    July 13, 2018

    My mother would use 1 quart of buttermilk, cut with 1 cup of cold water. She would omit potatoes and use thinly sliced high quality hotdogs for the protein…that was her “Amerkanski” version! Reply

    • Natashas Kitchen
      July 13, 2018

      Love that version! Thank you for sharing your memory with us! Reply

  • Irene
    July 26, 2017

    I use lemon juice instead of vinegar and slightly more sour cream. Also, i add radishes. 🙂 Great recipe base though 🙂 Reply

    • Natasha's Kitchen
      July 26, 2017

      That sounds delicious! Thanks for sharing your tips with other readers Irene! Reply

      • kenneth hosick
        April 10, 2018

        i have added green jalepeno tobasco to mine and it gives it a whole new taste. very delicious.it will depend on how much you like that tobasco Reply

        • Natasha's Kitchen
          April 10, 2018

          Great tip Kenneth, thanks for sharing! Reply

  • Anna
    July 3, 2017

    Can’t wait to make this! I’ve had it made with kvas and milk/sour cream version.
    Great along with salmon pirok. Reply

    • Natasha's Kitchen
      July 3, 2017

      It’s so good! Please let me know what you think! Reply

      • Anna
        July 26, 2017

        It was delicious Reply

  • Ornela
    May 22, 2017

    Thank you for the recipe! I have one question though, is there any substitute for ham? Would boiled chicken work? Of course I would love to put doktorskyu kolbasu, but it’s impossible to find 😅 Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Hi there, I boil the chicken is not as flavorful as him and can be pretty bland and something like this. I agree with you the doktorskyu would work well. If you have a Russian store, or even a Winco nearby, they sell that kind of kielbasa. You can use different kinds of sausages or kielbasa for more flavor. Reply

  • Deborah Mills
    March 29, 2017

    Is vinegar a replacement for kvass? If so is there a significant difference in light of the small amount of vinegar?
    Thank you in advance. Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Deborah, I have always preferred the greater depth of flavor from using vinegar, but alot of people do put kvass in their cold soup instead. Since vinegar is so much more potent in flavor than kvass, you will want to replace some of the water with kvass for it to be flavorful enough. I don’t have a recipe for the kvass version posted so I don’t have an exact conversion to recommend. Reply

  • kate
    August 25, 2016

    I was born in Ukraine and lived half of my life there; once my mom’s friend came up with something extremely extravagant for okroshka recipe and it was more delicious that you can possibly imagine!
    Instead of ham/beef/chicken she added a can of toad goby in tomato sauce! sounds insane i know… sour cream and tomato fish. but so delicious!
    you can find them in a big russian store in any big city in North America, just ask for: “bychki v tomate”
    For those of you who will decide to try this, make sure you get the highest quality canned fish, with no skin, and remove all the big bones.
    I havent tried this recipe for ages! I think i’ll go to Russian store and get some right now 🙂 Reply

    • Natasha
      natashaskitchen
      August 25, 2016

      Wow that sounds so unusual and wild really! I don’t think I’ve ever seen that done before but I’m so intrigued! 🙂 Reply

  • Joyce Stork
    August 12, 2016

    Very good recipe. I cooled the potato water (and skimmed off the potato scum) to use for the broth- adding water to get 8 cups. We ate Okroshka in Moscow made with kvass and I had searched for the flavor profile. This took me right to Russia. Delicious and easy to prepare. Keeps for several meals. Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Joyce, thank you for the nice review, I’m glad it brought some good memories for you 😀. Reply

  • Jennifer A
    August 2, 2016

    My mother in law make Okroshka using beef (she doesn’t eat pork) and then makes the water with the beef broth and sour cream and lemon. It adds a nice bit of extra flavor! I came to your recipe for the measurements 😄 She doesn’t measure anything. Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Beef Okroshka sounds yummy 😀. Thank you so much for sharing. Reply

  • Sophia
    July 14, 2016

    I use Ayran (the Turkish yougurt-based drink). Reply

  • Gennadiy
    June 24, 2016

    also you can use instead of water and sourcream, 50/50 kefir and carbonated mineral water and add some spicy mustard, if you like sharp note.
    instead of ham you may use bologna or chicken breast.
    Bon appetit! Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      Thank you so much for sharing your version! 🙂 Reply

  • Beth Yodis
    March 19, 2016

    I just made this today for my parents! I make this in Ukraine with whey (сыворотка) and mayonnaise with citric acid as the “sour” part, but I can’t find whey here in America or a mayo that tastes as good as what we get in Ukraine. So I was happy to find your recipe with ingredients that “American” friendly. I needed to add a little bit of lemon juice to get it as sour as I like it. My parents LOVED it! My Mom requested for me to make this as it was one of her favorites from their visit to Ukraine. Thanks for taking the time to make Ukrainian recipes available and easy to make! It is some of the best food in the whole world! Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      I’m so happy you and your parents loved the recipe! Thank you for sharing that with me. 🙂 I completely agree, I absolutely love okroshka! Reply

      • Beth Yodis
        May 12, 2016

        I’m back in Ukraine now and have just made Okroshka again using your recipe instead of mine! Why add all that mayo and buy whey when I can do it with less calories and have it taste just as good! Thanks again for the great recipe! PS Whenever I buy the ingredients for Okroshka it is hot out, then when I go to make it, the weather always turns cool! True to form, it just starting down pouring here in Kyiv and is cool! But we are still going to sit down, right now, and enjoy a wonderful bowl of cold soup! 🙂 Reply

        • Natasha
          natashaskitchen
          May 12, 2016

          It’s the soup! ha ha :). I’m so glad you like the recipe 🙂 Reply

  • Alena
    March 18, 2016

    My mom (also Natasha!) used to always make okroshka for me after a long summer day. However, we always made it with kvas as the liquid (plus a spoonful of sour cream). Have you ever heard of this version?

    P.S. Love your blog! I moved to Canada when I was 4 and was still raised with very authentic Russian cooking. Now I’m in university and I miss my mom’s cooking! Will definitely be trying a bunch of your recipes. Reply

    • Natasha
      natashaskitchen
      March 18, 2016

      I’ve tried a kvas version that I didn’t like a whole lot but maybe it was that specific recipe. Can you share your version and maybe the brand of kvas you like? Thanks Alena!! I hope you find many new favorite recipes on our blog 🙂 Reply

  • Brian
    September 26, 2015

    Natasha,
    I loved your version, Ochen Vkusno!
    I make mine the same but with 1 ltr of kefir instead of sour cream, and I mix / mash the cooked yolk with 1.5 tblspn Russian mustard.
    Whenever I make either version, it doesn’t last long in the fridge! Reply

    • Brian
      September 26, 2015

      And 5 shredded radishes as well. Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      Thank you so much for sharing your tips! 🙂 Reply

  • Olga
    June 27, 2015

    I use a different recipie to make okroshka which is really good too.

    Potatoes
    Dill
    Cucumbers
    Radish
    Eggs
    Green onion
    And I buy Alexs meat bologna the red packagin one from the russian store.

    I cut everything up small. Then mix it all with mayo. After which I pour in water. Then you salt it to taste and add лимоная кислота. I use the dry one in little envelopes that they sell in Russian store usually as well. You should definitely try it! Might not be the healthiest with the mayo… but soooo good!!! Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      That does sound like a really tasty version. Thank you so much for sharing that with me. Do you think it would work well with fresh lemon juice also? Reply

      • Alla
        June 25, 2017

        Personally I like it the best with lemon juice. My mom always makes it with lemon juice and sour cream either from real lemons or the 100% lemon juice that they sell in the store. Soooo good!!! Reply

  • Helen
    May 28, 2015

    Hi Natasha,

    I am so enjoying your blog. My mom cooks all these amazing Russian dishes but she never measures so it’s so nice to see it and know how its done. Thanks so much!

    My husband is prefers to be vegetarian (don’t ask me why). Can I make this soup without the ham? What would be a good substitute?

    Thanks,
    Helen Reply

    • Natasha
      natashaskitchen
      May 28, 2015

      Yes, you can absolutely make it without the ham and just add more of the other ingredients. Reply

  • Alex
    May 25, 2015

    I also substitute cold water will natural mineral water, bubles enfuse the tase!! Reply

    • Natasha
      natashaskitchen
      May 25, 2015

      That’s a great tip Alex, thanks for sharing :). Reply

  • Olga
    April 10, 2015

    My mom (and I now) make our okroshka with buttermilk, mineral water, a bit of mayo and vinegar (salt and pepper). You can probably skip the mayo for a healthier version. We also add radishes..makes for pretty color! I like it a lot and I think I will make it soon! 🙂 Reply

    • Natasha
      natashaskitchen
      April 10, 2015

      Thank you so much for sharing your version! i love the idea of radishes too! Reply

  • Eric
    March 14, 2015

    Hello, loved your recipes that we’ve tried, including the baked salmon and garlicky potatoes. I just tried this Okroshka cold soup, and though delicious, I wondered what you might think of using 1/2 buttermilk with 1/2 sour cream instead of water and sour cream?

    Thanks for all the hard work producing this blog and your wonderful recipes!

    Eric Reply

    • Natasha
      natashaskitchen
      March 14, 2015

      Eric, thank you for the great feedback :). I haven’t made it with buttermilk before, not sure how it will react to the vinegar. But I would love to hear the results if you decide to try it. Reply

  • Olga
    February 25, 2015

    we used to put buttermilk instead of water an sour cream .
    love okroshka so much on summer days Reply

    • Natasha
      natashaskitchen
      February 25, 2015

      Buttermilk is great option as well :). Sour cream and water just makes a lighter version. I can’t wait till we will have home grown cucumbers in the summer to try this recipe again. Reply

  • Alla
    January 11, 2015

    I lived in Russia 50 years. Never ever I did not eat Okroshka with kefir or water. Real okroshka is cooked from kvas. Thanks Alla Reply

    • Natasha
      natashaskitchen
      January 11, 2015

      Alla, I agree that athentic Okroshka is made from kvas, but this is my mom’s version with ingredients that are available on hand, without having to make kvass first. We tried with kvass and I prefer this version :). Reply

  • September 6, 2014

    So your reflection in the spoon is totally awesome! 🙂 I once ended up with a reflection of myself in a single cranberry which was garnish for a cranberry loaf. Coolest thing ever. I haven’t had okroshka in ages, mostly because I don’t have kvas but never thought of making it without. Thanks for the tip. Reply

    • Natasha
      natashaskitchen
      September 6, 2014

      You are welcome Julia, sometimes the best pictures are taken by accident :). Reply

  • lelikhz
    August 30, 2014

    We always used fresh squeezed lemons (like 4) instead of the vinegar and mayo instead of just sour xream.. We mixed the two.. And not ham… We used wieners or doktorskaya kolbasa from russian store… Try it, will eat no other way!!! Reply

    • Natasha
      natashaskitchen
      August 30, 2014

      Thanks so much for sharing your methods! I’m looking forward to trying it 🙂 Reply

  • olga
    August 27, 2014

    Hi Natasha,

    isn’t it sad that summer is almost over? our family loves okroshka we add red radishes to ours if u want to u can try it out. Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      I’ve tried with radishes and liked it very much! I agree summer went by so quick! Reply

  • Olga
    August 7, 2014

    Hi Natasha,
    I have a question about your dicer. Do you slice the vegetables before putting them on the chopper, or does it actually dice it right away? I have ‘the sharper image chopper’, but I first need to slice the veggie, and then it “chopps” it into cubes. Reply

    • Natasha
      natashaskitchen
      August 7, 2014

      Yes I slice them so they are even little cubes. 🙂 Reply

  • Nelly
    August 1, 2014

    Growing up my parents would make this soup a lot but they had a different technique and a few different ingredients. Besides the ones you mentioned they would also add radish and They would first kind of crush the green onions and dill together In the bowl until it lets out a juice, then all the ingredients were added and instead of using water and vinegar they would only use the sour cream and a very thin buttermilk for the soup base. It is always BoMB! Also on the colder days my mom would leave out the potatoes and boil them fresh, and everyone would add the hot potatoes to the okroshka for a “warmer fill”. Reply

    • Natasha
      natashaskitchen
      August 1, 2014

      I have tried it with radishes and it is very good! I also love the idea of using sour cream and thin buttermilk. Is there a brand of buttermilk you like best? Reply

  • olga
    July 24, 2014

    Hi Natasha, did u put away the recipe to that clam soup I forgot what’s it called Reply

  • Денис
    June 13, 2014

    Окрошка без квасса? Reply

    • Natasha
      natashaskitchen
      June 13, 2014

      Yes. 🙂 Reply

  • Masha
    May 15, 2014

    This sounds delicious! Thank you for sharing the recipe. I’ve been wanting to make okroshka for a while and had no idea of the proportions. One thing I’ll mention, in case anyone wants to try, is that you can also make it with seltzer water (at least my mom has always made it that way, and I’ve loved it). I never liked it with kvass, which, to me, makes the soup lose its refreshing quality.
    I can’t wait to try this!

    P.S. The banana bread recipe on your site is indeed perfect! It comes out fabulous every single time. Reply

    • Natasha
      natashaskitchen
      May 15, 2014

      Masha thank you so much for your sweet compliment 🙂 I’ll be sure to tell my husband his banana bread has another fan 🙂 I’ll have to try it with seltzer. Sounds good! Reply

  • Mira Derkach
    May 2, 2014

    Hi Natasha!! Thank you so much for all these classis russian/ukrainian recipes. You make it so easy and fast to prepare, and mostly so traditionally delicious! Keep it up we ALL need you and are so thankful 🙂 Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      Mira you are so sweet. It’s comments like yours that encourage me to post more of the Russian/Ukrainian foods. Thanks for blessing me with your comment 😉 Reply

  • Tanya
    December 30, 2013

    i usually put half of sour cream and half of mayo in my okroshka Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Thanks for sharing! I love trying new versions! Reply

  • Miguel
    November 29, 2013

    Hello Natasha,

    Thank you for this receipt, I very much like this summer soup. I try to do it like you exactly. Reply

    • Natasha
      natashaskitchen
      November 29, 2013

      Welcome to the site Miguel, thank you for your feedback :). Reply

  • Tanya
    October 9, 2013

    Potatoes, fresh cucumber, doctor’s sausage, radish, egg, green onions, dill, kefir, sour cream, and salt.
    Kefir and sour cream can be replaced with kvass. Reply

    • Natasha
      natashaskitchen
      October 9, 2013

      Radish sounds like a great add-in. I’ll have to try that next time I make this soup. Thank you Tanya!! 🙂 Reply

  • Irina
    October 5, 2013

    Mmm my favorite summer meal! We usually add red radishes too and it gives it a nice pop of color:) Reply

    • Natasha
      natashaskitchen
      October 5, 2013

      Oh, I bet radishes would be so tasty in the soup. Someone else suggested that as well. I’ll definitely have to try it next time. Thank you! Reply

  • Natasha in Toronto
    July 6, 2013

    First time to your site, and I literally backed into your blog! First, I found an interesting recipe for Okroshka on the Saveur website – Chilled Russian Vegetable Soup (www.saveur.com/article/Recipes/Chilled-Russian-Vegetable-Soup) – but it uses kvas, which I had heard of but never seen in the many Polish stores in this city. I had all the rest of the ingredients but no kvas, so I went hunting for a homemade version, and that is how I found your lovely site! Sadly, no cold soup for dinner yet, as the kvas needs a day’s lead time! Maybe hubby will even like it as a drink?

    Anyways, I like your non-kvas soup version better, so that is what I’m starting with. My mother doesn’t make it, but does remember her family eating this in the summer – made with buttermilk, lemon juice, and lots and lots of fresh dill! Mmmmm …

    Thanks for posting these recipes as it gives me a chance to sample simple dishes from my heritage that may have gotten lost in the shuffle of modern day North American life! Reply

    • Natasha
      natashaskitchen
      July 6, 2013

      Welcome to the site Natasha :D. I hope that you will find many more new favorites :). Reply

  • pushkin
    July 1, 2013

    Instead of vinegar, use pickle juice. Makes all the difference. 🙂 Reply

    • Natasha
      natashaskitchen
      July 1, 2013

      Oooh hmmm I’ll have to give it a try! Reply

  • elena
    June 7, 2013

    Mmm, i am going to safeways, getting the ingredients and whipping this up. Thank you. Reply

    • Natasha
      natashaskitchen
      June 7, 2013

      I hope you love it! I don’t think I liked Okroshka the first time I ate it and now I’m addicted and I can eat 4 bowls in one day! Reply

  • Julia
    May 7, 2013

    Hello Natasha! I’m looking at your cold soup recipie, is there something I could use to substitute for sour cream, keeping the same taste? My son is allergic to dairy but would love to serve this soup to him.
    Thanks in advance!
    Julia Reply

    • Natasha
      natashaskitchen
      May 7, 2013

      That must be so hard with a dairy allergy 🙁 I’m just rattling my brain trying to think of something and I decided to google sour cream substitutes. Came up with this: SO Delicious Dairy Free Plain Yogurt, Greek Style. There’s a pic of it here. Maybe one of my readers has another idea? Reply

  • Yessy
    November 24, 2012

    Thanks for this recipe. I have a Ukranian friend that invite me to try this soup and I loved it. I don’t care if its a summer soup, all I know I’m going to turn my heater on and eat it in this cold weather 😛 lol Reply

    • Natasha
      natashaskitchen
      November 24, 2012

      You made me laugh Yessy :D. I totally agree and you are welcome. 🙂 Reply

  • maria
    November 23, 2012

    Hi, thank you for sharing so much with us, I want to ask what to replace vinegar with or simply not use it as I cannot stand the smell of it.

    🙂
    thanks Reply

    • Natasha
      natashaskitchen
      November 24, 2012

      My readers have shared that they use kvass instead of water without vinegar, or some of them said they use lemon juice instead of vinegar. Hope that helps 🙂 Reply

  • NADIA
    September 20, 2012

    Okroshka without radishes? We always put radishes and not sour cream but mayo and water with lemon juice. YUM! Reply

    • Natasha
      natashaskitchen
      September 20, 2012

      I will try putting radishes next year when they will be in season, that’s sounds really good. Thanks for the tip Nadia Reply

  • Nina
    August 24, 2012

    As someone that has a lot of extra time on my hands, I do a lot of cooking and your food blog is by far one of the first stops I make. This soup is so good and refreshing. But I made some modifications like to use lemon juice instead of vinegar, and I add thinly sliced red radishes.
    Your site is great thanks again,. . Reply

    • Natasha
      natashaskitchen
      August 24, 2012

      Thanks Nina, I will have to try it with your modifications. Now I’m craving it! I love radishes 🙂 Reply

  • August 12, 2012

    My newest obsession for sure! Here is a link to my recipe (with pictures) http://cuceesprouts.com/2012/08/russian-gazpacho-okroshka/ Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      Thanks for sharing :). Reply

  • Inna K
    July 28, 2012

    Hello Natasha, i wanted to ask if you by any chance have a recipe for holodnik, its diff from this im guessing? i never made it before but my hubby really wants it so yours would be the one i would trust making it the first time! please let me know i appreciate it. if you do could you please email me?
    thank youuuuuuuuuuuu
    love you blog! Reply

    • Natasha
      natashaskitchen
      July 28, 2012

      I do have a recipe for holodnik and will be posting it hopefully very soon 🙂 Reply

    • Natasha
      natashaskitchen
      August 5, 2012

      holodnik recipe is posted, click here for the link. Reply

  • Lidiya
    June 18, 2012

    Do you eat and serve this cold? Reply

    • Natasha
      natashaskitchen
      June 18, 2012

      Yes. It’s wonderful for Summer; cold and refreshing. Reply

  • Tanya Sem
    May 8, 2012

    I add radishes and lemon juice instead of vinegar to mine and I think that mayo adds an amazing touch to it! (mayo is my best friend 🙂 I pretty much add it to everything) Reply

    • Natasha
      natashaskitchen
      May 8, 2012

      Oh that sounds good! I’ll try that. I too love mayo 😉 Reply

  • Ana
    January 21, 2012

    No I didn’t try ) But I like Veselka restaurant in east village I know the founder is Ukranian woman who moved to States in 50th Now it’s very popular cafe on Manhattan They even published this book with Ukranian recepies and it’s best seller now) I thought maybe its interesting for you They have it on Amazon I mostly cook Russian Ukranian and Polish using family recipes Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      I’ll definitely check it out. Thanks for sharing! If I’m ever in Manhattan, I’ll try to remember this restaurant 🙂 Reply

  • Ana
    January 21, 2012

    No you use the whole bottle of kvass Kvass is the main ingredient And add sour cream 1 or 2 spoon to each plate just as to borscht I know that some people use low fat yogurt mixed with water and lemon juice
    You have a nice site by the way Americans should know more about Russian and Ukrainian food Here in new York we have Ukranian food festival in the mountains in summer also I advise to check Veselka cook book
    I want to try to make your ptichie moloko I love it but I thought it’s too
    complicated to make Thanks Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      Thank you Ana! I’ll check that book out. I haven’t heard of it. Have you tried the recipes from there? Do they work? Reply

  • Ana
    January 20, 2012

    You should try kvass It’s delicious I live in new York and can get it in Russian food store But also they should have it in Whole Foods Just mix all ingredients and then add kvass Sour cream add to the plate One or two table spoons That is it ) Reply

    • Natasha
      natashaskitchen
      January 20, 2012

      So, do you add 1 or 2 tablespoons kvass or sour cream, or both? Thanks Ana! Reply

  • Ana
    January 20, 2012

    I like okroshka with Kvass mixed with sour cream Also I prefer veggie variant without kielbasa but with radish and a lot of green herbs – green onions , parsley, dill and cilantro Very healthy and delicious Reply

    • Natasha
      natashaskitchen
      January 20, 2012

      Thank you for sharing Ana! I’ve heard of okroshka with kvass, but never tried it before. Do you have a specific recipe that you use? Reply

  • Alla
    September 21, 2011

    I’ve been looking at your site for no more than 5 min and I’ve already found TONS of stuff that I can’t wait to try!!
    Whenever I ask my mom/mother-in-law for recipes non of them have it written down or know the quantities that they use. So this so so perfect!!
    Thank you!!! Reply

  • Tim
    April 28, 2011

    I can’t wait to make this! I’ve heard of the kvas version, but I can’t find a good kvas for it. Question…does this freeze well? I would want to make a big batch and just keep it in the freezer. I know the kvas one doesn’t freeze well because of the alcohol. What about this? Reply

    • Natasha
      April 28, 2011

      Hi Tim – from your meringue comment, it seems you are quite the cook! I checked out your site and I’m definitely looking forward to more of your FOOD posts 🙂 To answer your question – I haven’t tried freezing it. We’ve always gobbled it up so quickly that we didn’t need to freeze it. It’s just one of those things you don’t get tired of 🙂 I don’t think I would try to freeze it because it has cucumbers in it and I think freezing might make them weired and gooey. Hope that helps. Enjoy the soup! Reply

      • tim
        April 30, 2011

        Actually, im currently attending culinary school and working in a small restaurant. I can’t wait to post a recipe on my blog but with school and work ive been swamped lately. Stay tuned though. Reply

        • Natasha
          April 30, 2011

          Awesome! I’d love to go to culinary school some day. I’ll check back later. Im excited to try some recipes from a pro 🙂 Reply

  • Beau
    April 13, 2011

    I just happened to be looking for a summer soup and came across the Okroshka recipe,,,I cant wait to try it. I also felt compelled to leave a comment on how beautiful you are in the picture. Reply

    • Natasha
      April 13, 2011

      I hope you like it! We make it all the time in summer. And – thank you 🙂 That’s very sweet of you Reply

  • Natalie
    February 20, 2011

    This is my favorite Summer soup, ever!!! Recipe is very similar to what I make, except I also add radish, cilantro, and eat it with buttermilk diluted with some cold water, adding a squeeze from a lemon. Reply

  • nadia
    November 12, 2010

    The first time i heard of this soup is when i was dating my husband, and i thought “these Russians eat some interesting things”lol My mother in law makes it with kavas though. I dont like it but its my hubbys favorite, especially on a hot day at work.=) Reply

    • Natasha
      November 12, 2010

      lol, yes, we do eat some interesting things 🙂 Russian Shuba gives people the same reaction. I think Okroshka is something you grow to love. I don’t think I liked it much the first couple times I tried it. Now I can scarf it down like it’s nobodies business! Reply

  • Margo
    September 19, 2010

    Ummm… I was served this at midnight after a days excursion to Kazan. So perfect as a late-night meal, a mid-morning snack, a light dinner with fresh dark bread… Thank you for providing the recipe. This is going into our family cookbook! Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      I totally agree with you Margo 🙂 Reply

  • Brent
    August 29, 2010

    I’ve always had this with cold Kvas poured over it… Mmmm Reply

    • Natasha
      August 29, 2010

      I’ve read that it’s served that way traditionally. I will have to give it a try. Reply

      • Svetlana
        November 15, 2012

        We love making akroshka with the kvas recipe from your blog (after it’s been in the fridge for a few days so it’s not sweet), comes out great! Can go for a bowl of it right now 🙂 Reply

  • Natasha
    August 11, 2010

    Your Welcome. I know, its addicting isn’t it? Not something you get tired of. Reply

  • Anna
    August 11, 2010

    Natasha!

    This was delicious! Fedor made it for us and we both enjoyed a whole pot in 2 days (yes we had it 2-3 times each day) 😀 Thanks for the recipe Reply

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