If you have been searching for a refreshingly light, tangy, and satisfying dish to beat the heat, you simply must try Okroshka: Russian Summer Soup Recipe. This vibrant cold soup is a joyous celebration of fresh vegetables, tender ham, and creamy sour cream all mingling with the crisp bite of dill and cucumber. It’s the perfect blend of textures and flavors that captures the essence of summer in every spoonful! Easy to prepare and wonderfully versatile, this recipe brings a cool, nourishing delight to your table and might just become your new seasonal favorite.
Ingredients You’ll Need
The beauty of Okroshka lies in its simplicity and the freshness of its ingredients. Each one adds a unique dimension to the soup, from the soft heartiness of potatoes to the invigorating crunch of cucumbers and the bright notes of fresh dill. These essentials work in harmony to create that quintessential Okroshka taste and texture.
- 8 cups cold water: The base of the soup, keeping everything cool and refreshing.
- 1/3 cup sour cream: Adds a creamy tang that rounds out the flavors perfectly.
- 3 1/2 Tbsp vinegar (divided): Provides a bright acidity that lifts the dish.
- 2 1/2 tsp salt: Enhances every flavor component without overpowering.
- 3 Tbsp chopped dill (fresh or frozen): Offers an herby freshness that is signature to Okroshka.
- 1/2 cup green onion (finely chopped): Adds mild sharpness and a subtle crunch.
- 1/2 lb good ham (diced): Imparts smoky, meaty richness—black forest ham works beautifully here.
- 3–4 medium cooked potatoes (peeled and diced): Brings satisfying heartiness and soft texture.
- 3 hard-boiled eggs (diced): Adds a gentle creaminess and protein boost.
- 3–4 cucumbers (diced): Delivers crisp, cooling freshness key to summer enjoyment.
How to Make Okroshka: Russian Summer Soup Recipe
Step 1: Cook the Potatoes
Start by peeling and dicing the potatoes into uniform 1/4-inch cubes to ensure even cooking and perfect bite-size pieces. Place the potatoes in a medium pot and cover with water, adding 1 tablespoon of vinegar to the mix. Bring to a boil, then cook for about 10 minutes until tender but not falling apart. Drain carefully and cool the potatoes to keep the soup crisp and fresh. A quick chill with cold water helps speed this along, preserving their texture and subtle starchiness.
Step 2: Prepare the Eggs
While the potatoes are cooking, hard boil the eggs, keeping a close eye so that they reach the perfect doneness without getting chalky. Once boiled, cool them immediately in ice water to stop the cooking process and make peeling easier. After they’re cool, dice the eggs evenly—these little bites of richness will contrast so nicely with the fresh vegetables.
Step 3: Chop and Combine Fresh Ingredients
Next on the chopping board are the cucumbers, ham, dill, and green onions. Dice the cucumbers into small, crunchy cubes and ensure the ham is diced fine enough to mix evenly throughout. Chop the dill finely to release its aroma and slice the green onions so they distribute their mild pungency across each spoonful. Collect all these vibrant ingredients in a large pot; this is where your soup starts coming alive.
Step 4: Make the Broth and Mix
In a separate large bowl, whisk together cold water, sour cream, remaining vinegar, and salt until perfectly combined to create the tangy, creamy broth that defines Okroshka. Pour this mixture over the ingredients in your pot and gently stir to marry all the flavors without mashing your beautifully diced components. This final mix is where the magic happens—chill gently if needed, then it’s ready to enjoy immediately.
How to Serve Okroshka: Russian Summer Soup Recipe
Garnishes
Adding garnishes elevates Okroshka’s vibrant presentation and flavor profile. Sprinkle a little extra chopped dill or fresh green onions on top for bursts of herbal freshness. A dollop of sour cream can make the soup luxuriously creamy. If you enjoy a touch of spice, a few cracked black pepper grains or a pinch of paprika can add a gentle warmth that complements the cool broth beautifully.
Side Dishes
Okroshka shines as a standalone meal but pairs wonderfully with light, complementary sides. Try serving it alongside dark rye bread or lightly buttered baguette slices to soak up every last drop. Simple green salads or pickled vegetables from your pantry add extra layers of crunch and tang that elevate this refreshing soup experience, especially on long summer afternoons.
Creative Ways to Present
Looking to impress friends with your Okroshka: Russian Summer Soup Recipe? Serve it in individual clear glasses or small bowls to showcase all the colorful diced ingredients swimming in the creamy broth. For a picnic or casual outdoor feast, pack it chilled in insulated jars. Adding edible flowers or microgreens on top brings a fresh, elegant flair that makes this humble soup feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Okroshka tastes wonderful even after resting a few hours in the fridge, allowing the flavors to meld. Store leftovers covered in an airtight container for up to two days. Be sure to stir gently before serving again as some ingredients may settle or separate slightly.
Freezing
This soup is best enjoyed fresh or refrigerated because freezing can alter the texture of the diced vegetables and creamy broth. If you must freeze, consider separating the broth from the solid ingredients first and freeze only the broth. Thaw and recombine just before serving for the best possible experience.
Reheating
Since Okroshka is traditionally a cold soup, reheating is not recommended. However, if you prefer it warmer, gently warm it on the stove without boiling and avoid overheating to keep that fresh flavor balance intact.
FAQs
Can I make Okroshka without ham?
Absolutely! Okroshka can be easily adapted to vegetarian diets by omitting the ham or replacing it with diced smoked tofu or cooked mushrooms for a similar smoky depth.
What kind of vinegar is best for Okroshka?
White vinegar or apple cider vinegar work best for this soup since they provide a clean, bright acidity without overpowering the other flavors.
Can I use other herbs besides dill?
Dill is traditional and provides a unique freshness, but you can experiment with fresh parsley, tarragon, or chives for a slightly different herbal note that still elevates the soup.
Is Okroshka served only cold?
Yes, this soup is intended to be a cold dish, perfect for hot weather. It is refreshing and crisp, unlike most warm soups, making it a unique and welcome summer treat.
How long does it take to prepare Okroshka?
From start to finish, it usually takes about 30 minutes to prepare this soup—15 minutes for prep and 15 for cooking the potatoes—making it an easy and quick option for a nourishing meal.
Final Thoughts
Okroshka: Russian Summer Soup Recipe is a hidden gem that deserves a place in your summer cooking repertoire. It is bright, flavorful, and incredibly approachable for all skill levels. Once you’ve tried this vibrant cold soup, it’s hard not to get hooked on the refreshing combination of textures and tastes that define this classic dish. I truly hope you enjoy sharing it with your friends and family as much as I have!
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Okroshka: Russian Summer Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings (8-10 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: Russian
Description
Okroshka is a traditional Russian summer soup that combines boiled potatoes, ham, cucumbers, hard-boiled eggs, and fresh herbs in a refreshing, tangy cold broth made from sour cream, vinegar, and cold water. Perfect for hot weather, this chilled soup is light, flavorful, and easy to prepare.
Ingredients
Cold Broth:
- 8 cups cold water
- 1/3 cup sour cream
- 3 1/2 Tbsp vinegar, divided
- 2 1/2 tsp salt
Soup Ingredients:
- 3–4 medium cooked potatoes, peeled and diced
- 3 hard-boiled eggs, diced
- 3–4 cucumbers, diced
- 1/2 lb good ham (preferably black forest ham), diced
- 3 Tbsp chopped dill (fresh or frozen)
- 1/2 cup green onion, finely chopped
Instructions
- Cook Potatoes: Peel and dice the potatoes into 1/4″ cubes. Place them in a medium pot, cover with water, add 1 Tbsp of vinegar, and bring to a boil. Boil for 10 minutes or until potatoes are cooked but still firm. Drain well and cool, rinsing with cold water if desired.
- Cook and Prepare Eggs: Boil 3 eggs until hard-boiled, then cool in ice water. Once cooled, dice the eggs.
- Dice Vegetables and Ham: Dice 3-4 cucumbers and 1/2 lb of ham. Chop 3 Tbsp of dill and 1/2 cup of green onions. Place all these ingredients along with the diced eggs and potatoes into a large pot.
- Prepare Broth and Combine: In a separate large bowl, whisk together 8 cups of cold water, 1/3 cup sour cream, 2 1/2 Tbsp vinegar, and 2 1/2 tsp salt until well combined. Pour this mixture over the ingredients in the large pot. Stir gently to combine all components evenly.
- Serve: Serve the soup immediately chilled. This soup is best enjoyed cold on a hot day.
Notes
- Use fresh or frozen dill based on availability; fresh dill provides a brighter flavor.
- The Vidalia Chopper is helpful for uniform potato cubes but any dicer or knife works fine.
- Black forest ham gives a smoky flavor, but other good-quality ham can be substituted.
- Cool ingredients thoroughly before combining to keep the soup desired cold temperature.
- For a vegetarian version, replace ham with extra cucumbers or radishes.
