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Okroshka Recipe: Russian Summer Soup

A white bowl of okroshka, Russian summer soup, with dill and a spoon beside the bowl

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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

4.95 from 57 votes
Author: Natasha of NatashasKitchen.com
okroshka soup in bowl
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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 -10 cups
  • 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

  • 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).
  • While potatoes are cooking, boil 3 eggs and cool them in ice water.
  • 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.
  • 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.
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: okroshka
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.95 from 57 votes (27 ratings without comment)

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Recipe Rating




Comments

  • 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

    • Natasha
      natashaskitchen
      July 14, 2016

      Thanks for sharing!

      Reply

      • Gene
        July 14, 2016

        You may also use unsweetened kvas as base
        https://en.m.wikipedia.org/wiki/Kvass

        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

    • Lynn
      November 24, 2022

      try with firm tofu, marinate it first to add flavor though. probably with teriyaki and brown sugar, so it tastes more like ham

      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

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