Russian Okroshka (Cold Soup)

Okroshka is a cold refreshing soup of Russian origin. Originally it was made with kvass (bread drink), but later versions use diluted kefir or sour cream with vinegar. In this recipe I use diluted sour cream with some vinegar, then follow the traditional way by adding bologna, potatoes, eggs, cucumbers, dill and scallions. The soup is filling and perfect for hot summer weather.
Russian Okroshka (Cold Soup)


  • 1/4 cup sour cream
  • 4 cups water (cold)
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1/2 pound bologna (diced, I used Boar's Head Ring Bologna)
  • 2 cucumbers (grated or cut into small thin strips)
  • 1 1/2 tablespoon dill (finely chopped)
  • 4 tablespoons scallions (finely chopped)
  • 2 potatoes (medium)
  • 2 eggs
Prep time:
20 minutes
Cook time:
30 minutes
Total time:
50 minutes
Yield: 3 Servings | Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes


1. Place potatoes in a pot, cover them with water and bring to a boil. Cook for about 20 minutes, or until potatoes are easily pierced with a knife. Drain and let cool.
2. In the meantime, place eggs in a pot, fill it with cold water to cover the eggs. Bring the water to a boil. Reduce the heat and boil the eggs for 10 minutes to get hard boiled eggs. Chill them by placing under cold running water or in a bowl of ice water.
3. In a bowl, whisk together cold water and sour cream, add vinegar and salt, mix well. Put in the fridge.
Russian Okroshka (Cold Soup) photo instruction 1
4. Peel and dice the potatoes. Dice the eggs.
Russian Okroshka (Cold Soup) photo instruction 2
5. Add all the rest of the ingredients to the bowl with the Okroshka base. Stir and enjoy!


Add Comment

Guest May 31, 2019 2:56 PM
Also Okroshka traditionally uses radishes

The perfect summer meal

Guest May 31, 2019 9:58 AM
I use buttermilk instead of sour cream and vinegar.its tasty And healthier

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