Okroshka with Kvas (Окрошка на квасе)

A cold summer soup, made with garden fresh seasonal ingredients, and Russian rye bread Kvas. A totally different take on cold summer soups: A Russian Classic.IMG_7950


Okroshka with Kvas is a Russian summer soup that is served cold. Think of gazpacho, which is probably the most famous other cold soup that people recognise. It’s a great soup when your garden is full of vegetables, and the weather is hot, but might be an acquired taste.

Okroshka is derived from the Russian word literally meaning “chop” крошить, which is why it’s chopped up in small pieces. I bought a Zyliss Onion Chopper, which works beautifully for all my fast chopping (cubing) needs. There are many ways to make Okroshka, from a soup base perspective, but the vegetables always are kind of the same. It commonly a vegetarian soup, or you can use boiled meat, but I opted for using ham.

The 2 more common Okroshka soups are made either with Kvass or with Kefir, both having a totally different soup flavour. There’s also Holodnik Soup, which is a cold type of beet Borscht soup which is one of my favourites. I’ve made Okroshka with Kefir which you can find by clicking here and is my favourite Okroshka. This recipe is made with Kvas, which is a Slavic fermented drink, made from Rye bread, flavoured with raisins, berries or even mint. It is slightly alcoholic, usually less than 1%, which is considered alcohol free in Russia, but you would need to drink an incredible amount to feel it’s effects. It’s considered almost a version of Russian Coca-Cola style drink, only healthier.

In Soviet times, there was a large Kvas barrel on wheels, which people would line up for, drinking from a single communal cup. Whilst I never experienced this, the thought of drinking from a communal cup with hundreds of strangers grosses me out. Luckily you can buy it like a soft drink now. As Kvas can be hard to find, you might need to make it yourself, as you definitely don’t want a super sweet Kvas for this soup. Check out my tasty Kvas recipe here. And the best part is that Okroshka with Kvas is incredibly filling as it’s packed full of vegetables. Bon Appetit! Приятного аппетита!

Okroshka with Kvas (Окрошка на квасе)IMG_7955

5.0 from 1 reviews
Okroshka with Kvas (Окрошка на квасе)
Prep time
Total time
Recipe type: Soup
Cuisine: Russian
  • 6 cups of Okroshka Kvas (not sweet Kvas), chilled
  • 250 grams ham steaks, finely cubed
  • 2 large potatoes, peeled, cooked and finely cubed
  • 4 hard boiled eggs sliced
  • 1 long english cucumber, finely cubed
  • 5-6 radishes finely cubed
  • ½ teaspoon salt
  • 1 cup sour cream to dollop when serving
  • 2 green onions sliced
  • bunch of dill chopped (about ¼ cup)
  1. Hardball the eggs and cook the potatoes until cooked, but not overcooked and soft, peel and cut into small cubes. Cool the eggs and if possible slice thinly. If the egg falls apart, then cube it and tell your family that's how it was meant to be made!
  2. Cut the ham, cucumber, radishes into the smallest cubes you can.
  3. Slice the green onions and dill and set aside for when you are garnishing.
  4. Place eggs, potatoes, ham, cucumber, radishes and salt in a large pot (or individual bowls). Add the chilled Kvass and stir together.
  5. It's best if your refrigerate for an hour to allow the soup to get really cold, before serving with the sour cream, dill and green onions. If you don't have time to chill, then you can serve with a few ice cubes. When mixing the sour cream, stir quickly so it doesn't curdle.


IMG_7990A cold summer soup, made with garden fresh seasonal ingredients, and Russian rye bread Kvas. A totally different take on cold summer soups: A Russian Classic.



    • Cold soups are perfect for a hot summers day, really hot. It cools you and fills you at the same time 🙂 Cold Borscht or Holodnik and Okroshka with Kefir are my favourites. This one is a bit more acquired of a taste, due to the Kvas.

  1. When it’s summer and my mom brewed her own Kvass (the sour, not the sweet version!), this dish made up for 80% of my diet. I love it!
    Only one tip you must have: the onions are NOT JUST GARNISH, a whole bundle would be used and not just two, they would be chopped first, laid at the bottom of the pot and sprinkled with coarse salt, then they would be crushed a bit with a kind of big wooden pestle (with a flat end, not a round one, it’s an ancient Russian kitchen tool), then a bit of the kvass added to let it absorb the flavour. Trust me, it makes it REALLY really fragrant!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: