Okroshka with Kvas

Okroshka with Kvas is a cold summer soup, made with summer vegetables and Russian Rye Bread Kvas. A totally different take on cold soups. Available in Stolovaya restaurants across Russia and Eastern Europe, but kvass soup is super easy to make at home.

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 summer soup, full of vegetables, and refreshing for lunch when the weather is hot. Ok, it's a love it or hate it soup, with no western food equivalent.

Kvas for Okroshka

The thing that make this recipe different from Okroshka with Kefir is using Bread Kvas made specifically for Okroshka (a sour kvass). Different from a sweeter homemade Rye Bread Kvass that you make, because it's not sweet. Your European Deli, Russian Store or Amazon sell Bread Kvass for Okroshka. That's the one you need for this recipe.

Ingredients

• Okroshka Kvas (not sweet Kvas)
• Ham (ham steaks cubed)
• Potatoes
• Eggs - hard boiled
• Long English Cucumber
• Red Radishes
• Green Onions (spring onions)
• Sour Cream
• Fresh Dill
• Mustard or Horseradish - when serving

Equipment You'll Need

Okroshka is derived from the Russian word literally meaning “chop” крошить, which is why it’s chopped up in small pieces. You'll need an Onion Chopper or Vegetable Chopper, which speeds up your chopping (cubing) needs.

How to Make Kvass Soup

1. Boil Potatoes - peel potatoes and cook until fork tender, but not mushy and overcooked. Allow to fully cool.
2. Hard Boil Eggs - cover eggs with water in saucepan. Bring to a boil, cover with lid and remove from heat. Set timer for 11 minutes. Remove eggs and place in ice bath to cool before using.
3. Prepare Ingredients - chop ham, potatoes, cucumbers and radishes into small cubes. Chop green onions and fresh dill. Place into a large bowl.
4. Pour Kvas - add chilled Kvas and stir together.
5. Season and Chill - season with salt and pepper and place in refrigerator to cool for at least 1 hour. Alternatively can add ice cubes to Okroshka to speed up chilling and serve immediately.
6. Serve - place a dollop of Smetana (sour cream) and extra fresh dill into each bowl when serving. Serve with Russian Mustard or Prepared Horseradish to add to bowl per individual taste.

Okroshka with Kvas Variations

• Doktorskaya Kolbassa - a Russian style bologna sausage is popularly served in this soup
• Vegetarian - skip the meat and keep it healthy and low fat
• Fish - boiled fish fillets (with onion and spices)
• Smoked Chicken - adds great flavor
• Boiled Meat - choose your adventure, pork, chicken, beef. This recipe is low fat and should only use boiled meats

Storage

Tastiest when served chilled on the day it's made. Place leftovers in an airtight container and keep refrigerated. Enjoy within 3 days.

Russian Soups You'll Love

• Svekolnik - Cold Beet Soup
• Okroshka with Kefir
• Holodnik Soup
• Shchi - Russian Cabbage Soup
• Sorrel Soup (Schavel)
• Ukha - Fisherman's Soup
• Solyanka - Russian Hangover Soup

There are many ways to make Okroshka, but the vegetables always are kind of the same. Often a vegetarian cold soup, but we always make it with meat. The best part is that Okroshka with Kvass (Окрошка на квасе) is incredibly filling as it's packed full of vegetables. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted July 2016, updated January 2024