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Fresh Russian Okroshka Cold Soup Recipe Easy Homemade Kvass and Vegetables

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A refreshing and tangy traditional Russian cold soup made with homemade kvass and fresh garden vegetables, perfect for hot summer days.

Ingredients

Scale
  • 4 cups (1 liter) kvass (traditionally fermented rye kvass)
  • 2 medium boiled potatoes, peeled and diced
  • 2 medium cucumbers, finely diced
  • 4–5 radishes, thinly sliced
  • 3–4 stalks green onions, chopped
  • A small handful dill, chopped
  • 3 hard-boiled eggs, peeled and chopped
  • ½ cup cooked sausage or ham, diced (optional, can be replaced with smoked tofu for vegetarians)
  • ½ cup sour cream or plain yogurt
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Boil and prep potatoes and eggs: Place 2 medium potatoes in a pot, cover with cold water, bring to a boil and cook for 15-20 minutes until tender but not mushy. Drain and let cool. Meanwhile, place 3 eggs in another pot, cover with water, boil for 9-10 minutes until hard-boiled. Cool in cold water, peel, and chop finely.
  2. Dice the vegetables: Finely dice 2 cucumbers and slice 4-5 radishes thinly. Chop the green onions and dill. Ensure all cuts are roughly uniform for classic okroshka texture.
  3. Prepare the meat (optional): Dice about ½ cup cooked sausage or ham into small cubes. For vegetarians, skip or replace with smoked tofu.
  4. Combine ingredients: In a large bowl, mix cooled potatoes, chopped eggs, cucumbers, radishes, green onions, dill, and meat if using. Stir gently to combine without mashing the potatoes.
  5. Add the kvass and season: Pour in about 4 cups (1 liter) chilled kvass. Stir in ½ cup sour cream or yogurt and 1 tablespoon fresh lemon juice. Season with salt and freshly ground black pepper to taste.
  6. Chill and let flavors meld: Cover the bowl and refrigerate for at least 30 minutes to let flavors marry.
  7. Serve: Stir the soup before ladling into bowls. Garnish with a dollop of sour cream and a sprinkle of fresh dill if desired. Enjoy chilled.

Notes

If kvass is too strong or sour, dilute with cold water or plain kefir. Chill the soup for at least 30 minutes before serving for best flavor. For vegan version, omit sausage and eggs, use coconut or soy yogurt, and substitute kvass with diluted beet kvass and sparkling water. Use fresh herbs generously, especially dill. Dice vegetables finely and uniformly for best texture.

Nutrition

Keywords: okroshka, cold soup, Russian soup, kvass, summer soup, refreshing soup, homemade kvass, easy soup recipe

Find it online: https://tomyumy.com/fresh-russian-okroshka-cold-soup-recipe-easy-homemade-kvass-and-vegetables/