Okroshka

Ingredients

• 480 ml (2 cups)kefir
• 240 ml (1 cup)water
• 1 mediumcucumber
• 4–5radishes
• 2hard-boiled eggs
• 140 g (1 cup)cooked chicken or ham
• 15 g (¼ cup)fresh dill
• 25 g (¼ cup)spring onions
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Chop the ingredients

   Chop the cucumber, radishes and hard-boiled eggs. Add them to a large bowl with the cooked chicken or ham, dill and spring onions.

2. 2

   Add kefir

   Pour in the kefir and water, then stir until the ingredients are evenly combined.

3. 3

   Season the soup

   Add salt and black pepper to taste.

4. 4

   Chill the soup

   Refrigerate the okroshka for at least 30 minutes so the flavours can meld.

5. 5

   Serve it cold

   Serve chilled, with extra herbs on top if desired.

What is okroshka?

Okroshka is a traditional Russian cold soup, usually made with a tangy liquid such as kefir or kvas and a mixture of chopped vegetables, herbs, eggs and cooked meat. Its name is associated with crumbling or chopping ingredients into small pieces.

This version uses kefir for a creamy, lightly sour base, with cucumber and radishes for crunch. Chicken or ham and eggs make it more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 17g protein, 9g carbs, 11g fat.

The carbohydrates come mainly from the vegetables and kefir, while the kefir, eggs and chicken or ham contribute protein. Most of the fat comes from the kefir, eggs and meat; serve with extra vegetables or a salad to round out the plate.

Why kefir works

Kefir gives the soup its characteristic tang and a little body. Water loosens it so it coats the chopped ingredients without becoming too thick.

Stir the kefir and water together thoroughly before serving, as the vegetables can settle in the bowl.

Keep the pieces even

Cucumber, radishes and eggs are easiest to eat when chopped into similarly sized pieces. Smaller pieces also help the ingredients mingle through the kefir.

Chop the dill and spring onions finely so their flavour spreads throughout the soup rather than clumping in a few bites.

Choose the meat

Cooked chicken gives the soup a mild, tender bite, while ham brings a saltier flavour. Either works; use meat that is already cooked and cooled before adding it.

The meat is optional in the method, so the soup can be made without it if you prefer a vegetable-forward bowl.

Allow time to chill

Although the chopping and mixing are quick, the soup needs at least 30 minutes in the fridge before serving. This gives the herbs and vegetables time to flavour the kefir.

Taste it again after chilling and adjust the salt and pepper if needed.

Serve it cold

Okroshka is served cold, with extra herbs as an optional garnish. Keep the bowl refrigerated until you are ready to eat.

For a fuller meal, serve it with rye bread or boiled potatoes; a simple green salad also makes a fresh accompaniment.

Recipe notes & tips

• Use cold, fully cooked meat so it is ready to add straight to the bowl.
• Chop the ingredients to a similar size for an even mix in each spoonful.
• Start with less salt if using ham, then season again after chilling.
• Keep the soup covered in the fridge while it chills.
• Garnish with extra dill or spring onions just before serving.

Variations

• Try kvas: Replace the kefir and water with kvas for a different traditional-style base.
• Use ham: Choose ham instead of chicken for a saltier, savoury flavour.
• Skip the meat: Leave out the chicken or ham for a vegetable-and-egg version.
• Add potatoes: Fold in cooked, cooled potatoes for a heartier bowl.
• Change the herbs: Add parsley alongside the dill for a different fresh note.

Common mistakes to avoid

• Adding warm meat: It can warm the soup; cool cooked chicken or ham before mixing it in.
• Chopping unevenly: Large pieces are awkward to eat; cut the vegetables and eggs into similar-sized pieces.
• Skipping the chill: The flavours need time to meld; refrigerate the soup for at least 30 minutes.
• Over-salting early: Ham can be salty; season cautiously and taste again before serving.
• Using too little water: The base may be too thick; stir in the measured water with the kefir.

How to store

Store covered in the refrigerator and eat within 1–2 days. Serve cold rather than reheating; stir well before portioning, as the ingredients may settle.

Frequently asked questions