Okroshka (ะะบัะพัะบะฐ) is a cold soup that probably originated in the Volga region of Russia. Because of its light, refreshing taste, it is popularly served in summer. The soup usually consists of diced vegetables, eggs, and meats in a base of either kvass or kefir and is often garnished with sour cream. Best known in Russia, it can be found throughout the former Soviet space.
How Okroshka Got Its Name
(ะะพัะตะผั ัะฐะบ ะฝะฐะทัะฒะฐะตััั?)
Mentions of kvass and okroshka date back to some of Russiaโs earliest chronicles, with the first being in 1096, when there existed only the roots of what we know today as the Russian state.
Okroshka most likely derives its name from the Old Church Slavonic ยซะบัััะธัะธยป, which in modern Russian corresponds to the verb ยซะบัะพัะธััยป, meaning to crumble, break, or chop into small pieces. As in many Russian soups and especially salads, chopping the ingredients to a small, uniform consistency is a large part of the art of its preparation.
Okroshka is classed as a โะฟะพั ะปรซะฑะบะฐโ (pokhlyobka), which basically means that it can be composed of various and often indiscriminate odds-and-ends that might need to be used up. Okroshkaย can have everything from mushrooms, meat, fish, eggs, beets, vegetables, and/or even fruit floating in it, depending upon the nationality of the person making it, the occasion, and what happens to be on hand.
Although okroshka is Russian, its inspiration may have been Turkic in origin. Similar soups can be found in many Turkic cultures and Turkic peoples were (and still are) settled along the Volga region where okroshka is believed to have originated. Analogues includeย โะพะฒะดัั โ (ovdukh) from Azerbaijan, which is very similar to okroshka but usually made with boiled beef and exclusively made with โะบะตัะธัโ rather than โะบะฒะฐั.โ In Uzbekistan, โัะฐะปะพะฟโ is local version soup made with a sour-milk product called โะบะฐััะบโ and is usually meatless.
How and When Okroshka Is Eaten
(ะะฐะบ ะฟัะฐะฒะธะปัะฝะพ ะตััั ะพะบัะพัะบั?)
The most standard vegetables used to make okroshka are fresh cucumbers, boiled potatoes, radishes, and various greens such as scallions and dill. Most common for meats are diced ham or soft, boiled-type sausage such as โะดะพะบัะพััะบะฐั ะบะพะปะฑะฐัะฐโ (doctorโs sausage), a type of bologna developed in the USSR. However, beef, veal, or other types of sausages can also be used.
Other, less common regional variations include using cooked beets in the recipe (found in Ukraine and the Baltics) or adding walnuts (associated with Bulgaria).
Both traditional bases โ kvass and kefir โ are fermented foods. This means that they have a small alcohol content โ as all fermented foods (like yogurt, kimchi, or traditional root beer) do. These all have less than 1% alcohol content, which means that the alcohol gives the foods a slight bite to their taste, but eating them will not get you drunk.
Instead, the probiotics in the foods as well as the very small alcohol content have several health benefits for oneโs digestive and cardiovascular systems. Some also say that the probiotics have good effects on your hair, skin, and energy levels.
Okroshka is, by and large, a summer dish, as the refreshing and cool kvas or kefir that is at the heart of the dish are perfect ways to โbeat the heatโ of a Russian summer (which can get quite hot). Many also associate the soup with the โะดะฐัะฐโ (dacha), the traditional โsecond homeโ that many Russians keep as a way to escape the city on weekends. It is a common and easy summer lunch often had at a dacha, where one might make it using vegetables taken straight from the garden. It can also be found in restaurants as a seasonal dish.
Certain ะพะบัะพัะบะฐ variations might be eaten at certain times on the Orthodox calendar. One of the best examples of this is the ะพะบัะพัะบะฐ eaten during Peterโs Fast (the Apostlesโ Fast). This fast, which begins a week after the โะะตะฝั ะกะฒััะพะน ะขัะพะธััโ (Day of the Holy Trinity; in the West often called โThe Pentecostโ), a date which can range from early June to early July, and ends on July 12 with the feast of Peter and Paul, requires that the observant eat neither meat nor dairy. Thus, the natural solution for the inhabitants of water-rich Russia, which contains more freshwater than any other country on earth, is to eat fish, a shift reflected in the โััะฑะฝะฐั ะพะบัะพัะบะฐโ (rybnaya okroshka) eaten during this portion of the summer.
Okroshka is always served cold. Beyond that, there are no unique standards of presentation. Some chefs will garnish it with various ingredients such as sour cream, garlic, horseradish, mustard, one half of a hard-boiled egg, and/or dill; others will serve it โas isโ.
To eat okroshka, you only need a spoon and a hungry stomach. It is a very healthy, oil-free, and inexpensive dish that can be eaten as a starter or a meal.
Preparing Traditional Okroshka
(ะะฐะบ ะฟัะฐะฒะธะปัะฝะพ ะณะพัะพะฒะธัั ะพะบัะพัะบั?)
Classic okroshka is dominated by boiled eggs and potatoes as well as diced bologna and cucumbers. It is served in kvas or kefir and seasoned with dill and/or green onion.
Preparing okroshka is very easy and can be done in half an hour. The longest element will be preparing the boiled potatoes. Boil them until soft, but not until they are mushy. They should still have enough firmness to be cut into cubes without falling apart. One recipe below for kefir okroshkaย suggests simply grating the potatoes and leaving them raw, for extra crunch. You can use boiled or grated potatoes for either recipe, depending on your personal taste.
The next longest cooking time will be the boiled eggs.
The debate on whether kvas or kefir is an intense one, with Russians usually being solidly in one camp or the other. Kvas appears to be the older and likely more traditional choice for Russian culture, while recipes using kefir are generally associated more with Central Asian, Eastern European, and Caucasian cultures. Some Russians point to the old Russian belief that mixing dairy products and cucumbers (a common ingredient in okroshka) is bad for the digestive system. However, both variants of the soup can be easily found across Russia. It will be up to you to decide which camp you fall in.
If one chooses to use kvas, care must be taken in which type to use. Most store-bought kvas is too sweet for producing good okroshka.ย Traditional kvas is, on the contrary, rather sour, a hallmark of the painstaking brewing process. This sourness contrasts beautifully with the saltier notes of the vegetables and/or meat in okroshkaย and helps to pull the dish together.
There are also several different types of traditional kvas, including even a very concentrated version used in past centuries for skin treatments. The two main divisions, however, are โะฑะตะปัะนย ะบะฒะฐัโ (white kvas) and โะบัะฐัะฝัะน ะบะฒะฐัโ(red kvas). White kvas is simpler, less processed, and less sweet, having undergone a much less rigorous heating process than ะบัะฐัะฝัะน ะบะฒะฐั, and making it the best of the kvas family to use for making an okroshka. In Belarus, a version of kvas is made using beets and is popular for the local okroshkaย there. For more on kvasย (and how to make your own!) click here.
Kefir okroshkaย often has sparkling water added. Borjomi, a Georgian mineral water that is naturally high in salt and other minerals is the favored water to use for this. Borjomi is so known for its health properties that the water is one of the tiny countryโs major exports. If you use Borjomi, you might need to reduce your added salt by about half. The added minerals and strong carbonation will also add an extra kick to the soup.
Some cooks will additionally add about a tablespoon of strong Russian mustard (or two tablespoons of Dijon) to the vegetable/meat mixture per liter of kvass or kefir. This will give the soup a slightly bolder flavor.
Thus, while okroshka may be a simple dish, it by no means offers only simple flavors. It allows for a surprising amount of creativity. The dish, best served, will deliver a salty-tangy flavor, and mixes the smoothness of the kefir or kvass with the crunch of fresh vegetables.
Lastly, always remember that adding of the kefir or kvas is actually the last step in making the okroshka! The texture of the dry ingredients would be irrevocably changed to a soggy mass were one to add them to the okroshkaย rather than the other way around. It is possible to make batches of โdryโ okroshka and keep it chilled in the refrigerator for a few days (chilling it at least overnight will improves the flavor) and then you can scoop out servings and add kefir or kvasย as needed.
P.S. It is interesting to note that all forms of okroshkaย have ingredients similar to those of Olivier Salad (ัะฐะปะฐั ยซะะปะธะฒัะตยป). For more on that traditional Russian salad, click here.
Letโs Cook Okroshka!
(ะะฐะฒะฐะน ะฟัะธะณะพัะพะฒะธะผ!)
See below for several free recipes for okroshka. See also the free videos below. If you are interested in cuisines from Russia, Ukraine, Georgia, and other places in Eurasia, make sure to see all our free recipes! You might also be interested in the following specialized cookbooks weโve enjoyed:
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Oะบัะพัะบะฐ (ะฝะฐ ะบะฒะฐัะต) | Okroshka (with kvass) |
ะะฝะณัะตะดะธะตะฝัั:
ะัะธะณะพัะพะฒะปะตะฝะธะต: 1. ะะฐััะพัะตะปั ะธ ัะนัะฐ ะพัะฒะฐัะธัั ะดะพ ะณะพัะพะฒะฝะพััะธ, ะพัะธััะธัั ะธ ะฝะฐัะตะทะฐัั ะบัะฑะธะบะพะผ. ะะฐัะตะทะฐัั ะพะณัััั, ัะตะดะธั ะธ ะบะพะปะฑะฐัั. 2. ะะตะปะบะพ ะฝะฐัะตะทะฐัั ัะบัะพะฟ ะธ ะทะตะปะตะฝัะน ะปัะบ. 3. ะกะพะตะดะธะฝะธัั ะฒัะต ะฟะพะดะณะพัะพะฒะปะตะฝะฝัะต ะธะฝะณัะตะดะธะตะฝัั, ะฟะพัะพะปะธัั, ะทะฐะฟัะฐะฒะธัั ัะผะตัะฐะฝะพะน. 4. ะะพะฑะฐะฒะธัั ะบะฒะฐั ะฟะพ ะฒะบััั (ะบัะพ-ัะพ ะปัะฑะธั ะฟะพะณััะต, ะฐ ะบัะพ-ัะพ ะฟะพะถะธะถะต). |
Ingredients:
Preparation: 1. Boil the potatoes and eggs, then peel and cut them into cubes. After that, chop the cucumbers, radishes and sausage. 2. Finely chop the dill and green onions. 3. Combine all the prepared ingredients. Season with salt and sour cream. 4. Add kvass to taste (some like it thicker and some thinner). |
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Oะบัะพัะบะฐ (ะฝะฐ ะบะตัะธัะต ะธ ะฒะพะดะต) | Okroshka (with kefir and water) |
ะะฝะณัะตะดะธะตะฝัั:
ะัะธะณะพัะพะฒะปะตะฝะธะต: 1. ะฏะนัะฐ ะพัะฒะฐัะธัั ะฒะบััััั, ะพัััะดะธัั, ะพัะธััะธัั. ะัะผััั ัะตะดะธั, ะพะณัััั, ะทะตะปะตะฝั. ะะณัััั ะพัะธััะธัั ะพั ะบะพะถะธัั. 2. ะะฐััะพัะตะปั ะพัะธััะธัั ะพั ะบะพะถััั. ะะฐััะพัะตะปั, ะพะณัััั, ัะตะดะธั, ัะนัะฐ ะฝะฐัะตัะตัั ะฝะฐ ัะตัะบะต ะดะปั ะผะพัะบะพะฒะธ ะฟะพ-ะบะพัะตะนัะบะธ. ะะฒะพัะธ ะฟะพะปััะฐัััั ะฒ ะฒะธะดะต ะดะปะธะฝะฝะพะน ัะพะฝะบะพะน ัะพะปะพะผะบะธ. 3. ะะพะฟัะตะฝัั ะบะพะปะฑะฐัั ัะพะฝะบะพ ะฝะฐัะตะทะฐัั ัะปะตะบััะธัะตัะบะพะน ะปะพะผัะตัะตะทะบะพะน. ะะฐัะตะผ ะฝะฐัะตะทะฐัั ัะพะฝะบะพะน ัะพะปะพะผะบะพะน. 4. ะะตัะธั ะธ ะผะธะฝะตัะฐะปัะฝัั ะฒะพะดั ะฒะทะฑะธัั ะฑะปะตะฝะดะตัะพะผ, ะฟะพัะพะปะธัั, ะฟะพะฟะตััะธัั. 5. ะัะบ ะธ ัะบัะพะฟ ะผะตะปะบะพ ะฝะฐัะตะทะฐัั. ะัะปะพะถะธัั ะฒ ะบะฐััััะปั ะฒัะต ะฟะพะดะณะพัะพะฒะปะตะฝะฝัะต ะฟัะพะดัะบัั, ะทะฐะปะธัั ะบะตัะธัะฝะพะน ัะผะตััั, ะฟะตัะตะผะตัะฐัั. ะะพััะฐะฒะธัั ะฒ ั ะพะปะพะดะธะปัะฝะธะบ. 6. ะ ะฐะทะปะธัั ะฟะพ ัะฐัะตะปะบะฐะผ, ะดะพะฑะฐะฒะธัั ัะผะตัะฐะฝั. ะะตัะตะผะตัะฐัั. ะะพะถะฝะพ ะดะพะฑะฐะฒะธัั ะบัะฑะธะบะธ ะปัะดะฐ. |
Ingredients:
Preparation: 1. Hard boil, cool, and peel the eggs. Then wash the radishes, cucumbers, and greens. Peel the cucumbers. 2. Peel the potatoes. Then julienne the potatoes, cucumbers, and radishes using a grater. 3. Thinly slice the smoked sausage with an electric slicer and further slice them into thin strips. 4. Mix the kefir and mineral water in a blender. Add salt and pepper. 5. Finely chop the onion and dill. Put all the prepared ingredients in a saucepan, pour in the kefir mixture, and stir. Put in the refrigerator. 6. Pour on a plate and add sour cream. Stir. You may add ice cubes. |
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ะะบัะพัะบะฐ ะฟะพััะฝะฐั ั ัะพะปะตะฝัะผะธ ะณัะธะฑะฐะผะธย | Meatless Okroshka with Pickled Mushrooms |
ะะฝะณัะตะดะธะตะฝัั
ะัะธะณะพัะพะฒะปะตะฝะธะต
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Ingredients
Preparation
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ย
ะะบัะพัะบะฐ ััะฑะฝะฐั | Fish Okroshka |
ะะฝะณัะตะดะธะตะฝัั
ะัะธะณะพัะพะฒะปะตะฝะธะต
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Ingredients
Preparation
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Our Favorite Okroshka Videos
A very good basic video on preparing okroshka. It takes you through step-by-step in very clear, deliberate Russian. Sure makes us want to try some!
In this video, a Russian grandmother, with slow, clear instructions, shows you how to make okroshka with kefir.
This video is from a Russian YouTube channel called โSpasibo Chefโ or โThank You Chef,โ which is a channel dedicated to food and cuisines from around the world. In this video, detailed steps on how to make okroshka with kvass are explained.
Vladimir Zhirinovskii, the colorful leader of the Liberal Democratic Party of Russia, makes the largest batch of okroshkaย on record! He also shares an interesting secret to his okroshkaย recipe. Notice that he mentions the importance of the type and quality of ะบะฒะฐั used.
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