Okroshka with kvass

Name: Okroshka with kvass
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 500 g Waxy potatoes, Cooked with shell and completely chilled; 300 g Boiled beef, Fully chilled; 6 Eggs, Hardly cooked and fully chilled; 400 g Salad cucumber; 250 g Radishes; 1 bunch Spring onions, Finely cut; 1 bunch Dill, finely chopped; 0.5 bunch Parsley, finely chopped; 1.5 l Unsweetened bread, very cold; 250 g Sour cream; 2 tbsp Russian or medium-charfer mustard; 1 tsp Salt, to taste; 0.5 tsp Black pepper

By the Kochzauber editorial team Published 1 August 2026 Updated 4 September 2026 Editorially approved

Why this recipe works

Cold Russian summer soup with vegetables and kwas

Okroshka lives on small, even cubes and a really cold liquid. For the classic kvass variant, tart bread washer is used, not a sweet soft drink. Egg yolk, mustard, spring onions and pudding form a spicy base that connects with the kvass. Cucumber, radishes and dill remain crisp and come only shortly before serving.

Lunch Dinner Meat Potatoes

Recipe

Okroshka is a cold Russian summer soup made of potatoes, cucumber, radishes, egg, boiled beef, herbs and unsweetened kwas.

Method

1

Cook potatoes and eggs

Cook potatoes softly in the bowl and cook hard eggs for 9 to 10 minutes. Both cool off and let cool completely in the fridge.
2

Cut All Insoles Small

Peel potatoes. Cut potatoes, meat, cucumber, radishes and four eggs into approximately 7 mm small cubes, as even as possible.
3

Grease the seasoning basis

Dissolve two egg yolks and crush them with mustard, salt, pepper and half of the taste. Squeeze the spring onions with a pinch of salt and stir in.
4

Gently stir with kvass

First stir 250 ml of cold kvass slowly under the egg yolk shmand mixture. Then add the remaining kvass and mix well.
5

Add deposits just before dinner

Add potatoes, meat, cucumber, radishes, chopped eggs, dill and parsley to the liquid and stir gently.
6

Allow to rest very cold

Leave Okroshka in the fridge for 20 to 30 minutes. Do not leave for hours to keep cucumber and radishes crisp.
7

Season and serve

Balance soup with salt and mustard. Fill in chilled bowls and separate the rest of the stew.

Kitchen know-how

Tips for Okroshka with kvass

Cooling insoles completely

Warm potatoes or eggs heat the kvass and become soft when mixing. Cool all cooked components well before cutting.

Herbs Select kvass

For Okroshka it takes unsweetened bread kwas with distinct rye note. Sweet drinking kwas makes the soup dessert-like.

Variations

How to adapt this recipe

Replace kvass with 1 litre kefir and 500 ml of cold mineral water. Season with lemon juice and mustard.

Leave out beef and slightly increase the quantities of potatoes, cucumber and radishes. Eggs continue to provide protein and binding.

Nutrition per serving

390kcal

43.0 gCarbohydrates

23.0 gProtein

14.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Okroshka with kvass

kvass is a slightly fermented drink, often based on rye bread. For Okroshka a tart, little sweet variety is used.

Only if it tastes hardly sweet and clearly bready. Most sweet variations are better suited as a drink than for a hearty soup.

Egg yolks, mustard and savoury form a smooth seasoning basis. It distributes taste and some creaminess evenly in kvass.

Prepared for a maximum of one day in the refrigerator. Better store insoles and kvass base separately and mix in portions.

Cooked mild sausage was spread in the Soviet period. Boiled beef or veal tastes more fleshy and gives less extra salt.

Keep cooking

Okroshka with kvass

Cold Russian summer soup with vegetables and kwas