Okroshka - white Russian cold borsch with radish and mustard
Okroshka – a refreshing Russian cold soup – has been beloved for centuries in Eastern Europe, especially in Russia, Ukraine, and Belarus. This chilled dish, often called a white borscht, is typically made with kefir or kvass and combined with crunchy radishes, cucumbers, fresh herbs, and hearty proteins such as ham, sausage, or boiled beef. It is one of the most iconic summer dishes in Slavic cuisine, enjoyed during hot days when lighter, yet still nourishing meals are preferred. The soup perfectly balances freshness from raw vegetables with creaminess from dairy, and a touch of sharpness from mustard.
I first tried Okroshka in my grandmother’s kitchen, where she carefully diced every ingredient to the same small size, believing that balance and harmony of texture is what makes the soup so enjoyable. Since then, I have prepared this dish many times, testing different variations and adjusting flavors to suit modern kitchens. The result is a traditional yet versatile recipe that works well whether you prepare it for a quick family lunch or as a refreshing appetizer at a summer gathering.
Unlike hot soups, which often feel too heavy on warm days, Okroshka is light but filling at the same time. The combination of potatoes, eggs, and meat provides enough protein and carbohydrates to make it satisfying, while kefir keeps it cool and refreshing. This balance makes Okroshka an ideal choice not only for traditional Slavic households but also for anyone seeking new cold soup recipes worldwide.
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Possible ingredient alternatives
- Meat: Instead of ham, use boiled chicken breast, leftover grilled beef, or even smoked sausage for a stronger flavor.
- Radishes: Replace with kohlrabi or crunchy turnips if radishes are unavailable.
- Cucumbers: Standard garden cucumbers work well in place of long cucumbers.
- Kefir: Natural yogurt diluted with water, buttermilk, or traditional kvass can be used instead.
- Cream: Substitute with Greek yogurt, light sour cream, or crème fraîche.
- Mustard: Dijon mustard adds smoothness, while whole grain mustard gives texture.
- Fresh herbs: Use chives, tarragon, or fresh coriander if you don’t have dill or parsley.
Cooking tips for the perfect Okroshka
- Always dice ingredients into small, uniform cubes to achieve the traditional texture.
- Chill the soup base before serving – the colder, the better.
- If using kvass instead of kefir, slightly reduce mustard for a milder taste.
- Prepare the soup base (vegetables and protein) a few hours in advance and refrigerate – this enhances the flavor.
- Do not add kefir too early; keep it separate and pour just before serving to preserve freshness.
Chef’s advice
For best results, choose full-fat kefir as it gives the soup a rich, velvety texture. Low-fat kefir tends to make the dish too watery. If you prepare Okroshka for guests, serve it in chilled bowls to keep it refreshing for longer. This recipe has been tested in my kitchen many times, and I can assure you that adjusting the ratio of kefir and water to your taste is key: some prefer it thicker, while others enjoy it lighter and more drinkable.
Ingredients
- Ham or boiled beef: 200 grams.
- Radishes: 300 grams.
- Long cucumber (or garden cucumber): 1 piece.
- Fresh onion leaves, dill, and parsley: 1 small bunch.
- Potatoes: 3 medium.
- Eggs: 4 pieces.
- Kefir: 1 liter.
- Cold boiled water: 250 milliliters.
- Cream: 100 grams.
- Mustard: 2 tablespoons.
- Salt: to taste.
- Black pepper: to taste.
- 1. Eggs were placed in a saucepan, covered with cold water, and boiled until hard, about 10 minutes. Once cooked, they were cooled under running water, peeled, and chopped into small cubes.
- 2. Potatoes were washed and boiled in their skins until tender. After cooling, the skins were removed, and the potatoes were cut into neat, even cubes.
- 3. Meat was diced into small pieces, whether using ham, sausage, or boiled beef, making sure the size matched the potato and egg cubes.
- 4. Radishes and cucumbers were thoroughly washed, trimmed, and chopped into small dice for a refreshing crunch.
- 5. Fresh herbs – onion leaves, dill, and parsley – were finely minced to release their aroma.
- 6. All chopped ingredients were combined in a large bowl, mixed with cream, mustard, salt, and black pepper. This mixture was covered and placed in the refrigerator for at least 1 hour, allowing flavors to develop.
- 7. Just before serving, portions of the chilled vegetable-and-meat mixture were placed in bowls. A blend of kefir and cold boiled water was poured over the mixture to achieve the desired consistency.
- 8. Each serving was finished with a sprinkle of fresh dill or parsley on top. The Okroshka was served immediately while still cold and refreshing.
Recipe Directions
FAQ
How can I make Okroshka lactose-free without losing its creamy texture?
Traditional Okroshka is made with kefir or sour cream, which contain lactose. To make a lactose-free version while keeping the creamy consistency, you can use lactose-free kefir or unsweetened plant-based yogurt made from oats or soy. Diluting plant yogurt with cold sparkling water adds lightness and prevents heaviness on the palate. Based on tested kitchen practice, oat-based kefir substitutes tend to hold the best texture and flavor balance, while almond or coconut bases can alter the taste too much. The key is ensuring acidity is preserved, since that tanginess is what balances the richness of potatoes and eggs.
Can Okroshka be prepared in advance and how should it be stored?
Yes, Okroshka can be prepared in advance, but it is best to store the solid base (vegetables, eggs, and meat) separately from the kefir mixture. This prevents the vegetables from losing their crispness. The chopped mixture should be stored in an airtight container in the refrigerator for up to 2 days. The kefir-water mixture should also be kept chilled separately. When ready to serve, simply combine both components. This technique has been tested in traditional households and modern kitchens alike, ensuring both freshness and texture are preserved.
Is it possible to freeze Okroshka for later use?
Freezing Okroshka is not recommended. The main reason is that fresh vegetables such as cucumbers and radishes lose their crisp texture once thawed, becoming watery and mushy. Kefir and cream also tend to separate after freezing, resulting in an unpleasant, grainy consistency. This is confirmed by culinary testing: even when frozen separately, the quality of the final dish decreases significantly. For best results, prepare only the amount you plan to eat within a couple of days and keep it refrigerated instead of freezing.
What are the most common mistakes to avoid when making Okroshka?
The most common mistake is adding kefir too early and letting the vegetables sit in it for hours, which causes them to lose freshness and release excess liquid. Another frequent error is cutting ingredients unevenly, which disrupts the traditional harmony of textures and flavors. Overseasoning with mustard or salt is also problematic, as Okroshka should remain refreshing and balanced rather than overpowering. Finally, using warm kefir or not chilling the mixture properly reduces the refreshing effect. Following the tested approach of chilling everything separately and combining just before serving avoids these issues and ensures the best results.
How can I adjust the texture of Okroshka to be thicker or lighter?
The texture of Okroshka is flexible and can be adapted to your taste. For a thicker, creamier soup, reduce the amount of cold water mixed with kefir and add extra cream or a spoon of Greek yogurt. This results in a rich consistency similar to cold borscht. For a lighter, more refreshing version, increase the proportion of chilled water or use sparkling mineral water for extra freshness. Experienced cooks often adjust texture depending on the weather: thicker Okroshka is enjoyed on cooler summer days, while lighter, more drinkable versions are perfect for hot afternoons.
Can Okroshka be adapted for a gluten-free diet?
Yes, Okroshka is naturally gluten-free when made with kefir, cream, and fresh vegetables. However, some variations use kvass (fermented bread drink), which may contain gluten depending on the grain used. If you want a gluten-free version, simply stick with kefir or lactose-free kefir as the liquid base. Based on traditional preparation knowledge and modern dietary adaptations, no further adjustments are needed because all the other ingredients—potatoes, radishes, cucumbers, eggs, and herbs—are naturally gluten-free.
