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Okroshka is a traditional Russian cold soup made with potatoes, cucumbers, eggs, ham, fresh herbs, and a light sour cream broth. This refreshing summer soup is perfect for hot days and is easy to prepare with simple ingredients. Served chilled, Okroshka is a popular Slavic recipe that combines hearty vegetables with a tangy broth for a light and cooling meal.

Ingredients

8 cups cold water
⅓ cup sour cream
3 ½ Tbsp vinegar, divided
2 ½ tsp salt
3 Tbsp fresh dill, chopped (or frozen)
½ cup green onion, finely chopped
½ lb good-quality ham, diced (black forest ham works well)
3–4 medium potatoes, cooked, peeled, and diced
3 hard-boiled eggs, diced
3–4 cucumbers, diced

Instructions

Cook the potatoes: Dice peeled potatoes into ¼-inch cubes. Place them in a medium pot, cover with water, and add 1 Tbsp vinegar. Bring to a boil and cook for about 10 minutes, or until tender but not falling apart. Drain well and let cool. For faster cooling, rinse under cold water.
Cook the eggs: While potatoes are boiling, cook 3 eggs until hard-boiled. Transfer to ice water to cool, then peel and dice.
Prepare the vegetables and ham: Dice cucumbers, ham, and eggs. Chop dill and green onions. Place everything into a large pot or mixing bowl.
Make the broth: In a separate bowl, whisk together cold water, sour cream, 2 ½ Tbsp vinegar, and salt until well blended.
Combine and serve: Pour the liquid mixture into the pot with the chopped ingredients. Stir gently to combine. Serve chilled.

Why You’ll Love This Recipe

Okroshka is the perfect soup for hot summer days—refreshing, light, and full of fresh flavors. It’s quick to prepare, customizable, and doesn’t require heavy cooking, making it an easy meal for lunch or dinner when you want something cool and satisfying.

Tips

Use very cold water or even lightly sparkling mineral water for extra freshness.
Cool the potatoes and eggs completely before mixing to avoid warming the broth.
Chop all ingredients evenly for the best texture in every bite.
Adjust vinegar and salt to taste—Okroshka should be tangy but balanced.

Variations and Substitutions

Protein: Replace ham with cooked chicken, beef, or even smoked fish.
Vegetarian version: Omit meat and add extra eggs or diced radishes.
Dairy base: Some versions use kefir, buttermilk, or yogurt instead of sour cream and water.
Herbs: Add parsley, chives, or mint for a different herbal note.

FAQs

Can I make Okroshka ahead of time?
Yes, it actually tastes better after resting for a few hours in the fridge. Just keep it chilled until serving.

Do I need to peel the cucumbers?
If using English cucumbers, peeling isn’t necessary. For thicker-skinned varieties, peeling is recommended.

How long does it keep?
Okroshka stays fresh in the refrigerator for up to 2 days. Stir before serving.

Serving Suggestions

Serve Okroshka chilled, straight from the refrigerator, with extra dill or green onion on top for garnish. It pairs well with rye bread, boiled potatoes on the side, or even a light salad. This cold soup makes a refreshing starter or a full meal on its own.