Cold Summer Soup – Russian Okroshka

Every summer, without exception, I turn to my favorite cold summer soup, also known as the legendary Russian Okroshka. This soup is a vibrant and delicious blend of a creamy broth, savory ham, aromatic herbs, and crisp veggies like cucumber, radishes, and tender potatoes.

I always ask my mom to make this soup for me, and her version always turns out better. I guess it’s the love that she puts into making it. This is the Eastern European version of gazpacho. Personally, to me, this meal defines comfort food, with deep traditional roots, hearty, nourishing, and refreshing at the same time. Served with a glass of chilled detox water and cherry Amaretto tiramisu, for the perfect ending of a hot day.

What makes this Russian Okroshka recipe truly phenomenal and irresistible is the combination of the creamy and zesty broth with the fresh veggies. A delightful balance between tender and crunchy. The best part? This is such an effortless recipe that anyone can make, and it’s even better when made ahead of time. I usually make a large saucepan and enjoy the leftovers for days, since the soup tastes even better after the flavors have melded together. This soup is all you need to feel refreshed and recharged this summer.

Why you will love this recipe 

• Perfect for summer: Cold soup is ideal for summer. It is loaded with crisp veggies, refreshing, crunchy, and unbelievably creamy.  
• It is so fast: It takes less than 30 minutes to make. Simply mix the ingredients, let them soak for a few hours, and then serve them cold. 
• Make ahead of time: This is the kind of soup that’s even better the second day, as the veggies soak up all that delicious flavor. 
• Full of flavor: Speaking of flavor, it’s packed with a variety of veggies, ham, dill, and vinegar for an extra tangy taste.

What you will need

• Vegetables: I use organic, finely chopped green onions, diced medium potatoes, diced cucumbers, and diced radishes.
• Flavorings: Vinegar, sour cream, and salt are added for extra flavor. I also use lots of freshly chopped dill for its tangy and grassy flavor with hints of lemon. 
• Protein: I dice organic ham and hard-boiled eggs for a hearty addition to this delicious cold soup. 
• Water: The main ingredient is water, which is the base for the soup. I boil it and then let it cool to room temperature. 

How to make 

Cook the potatoes: First, I place the potatoes in a medium pot, cover them with water, and add one tablespoon of vinegar. I bring it to a boil and let it continue to simmer for 10 minutes or until they are tender. Then, I drain them and rinse them with cold water. 

Cook the eggs: In the meantime, I boil the eggs and cool them in ice water to stop the cooking process. 

Chop the veggies: After, I dice two of the eggs and set two of the yolks aside. Then, I chop the ham, radishes, cucumbers, green onions, and dill, placing them all into a large bowl. 

Make the creamy broth: In a separate large bowl, I whisk the two egg yolks with the sour cream, the remaining vinegar, and 2 ½ teaspoons of salt until well combined.

Combine: I gently stir it into the bowl with the vegetables. 

Chill and serve: After letting it all soak in the fridge for three hours (or overnight), I serve it cold. 

Expert tip

Using the right vegetables

The most important thing to remember is to use fresh, organic vegetables. They are healthier because they are not exposed to pesticides and fertilizers and have higher levels of antioxidants and vitamins. Also, be sure to use firm, fresh radishes that are bright in color with no blemishes and Persian cucumbers because they have thin skin and very few tiny seeds. 

More tips to consider:

• Try to chop everything the same size so it cooks evenly. 
• Avoid using russet potatoes because they are too soft. Use waxy potatoes for this recipe.
• Add vinegar to the water when cooking potatoes to help them hold their shape. 
• To make it vegan, leave out the ham, eggs, and sour cream. 
• Be sure to put the eggs into ice water to stop the cooking process. 
• Like extra crispy veggies? Then, only let them soak for one hour.
• Make this even faster and easier by cooking the potatoes and eggs the day before. Just do not chop them until ready to prepare.

Recipe variations and add-ins:

• A different liquid: Instead of water, there is a vast array of other liquids to try in this soup. Some of the most common choices are vegetable stock, Kvass, kombucha, or kefir. 
• More vegetables: I also like to add more veggies like diced carrots, celery, bell peppers, and corn.
• Add fruit: Another great addition to this soup is fruit. Some of my favorites are diced strawberries, mango, watermelon, cantaloupe, blueberries, raspberries, or blackberries. 
• Other meats: Instead of ham, I have also used smoked sausage, bologna, chicken breast, and fish.
• Bacon: Everyone loves bacon! Chop up some bacon and add it to the soup for extra meaty flavor. 
• More herbs: Don’t stop with the dill. Add your favorite herbs, such as basil, mint, thyme, and rosemary.

Serving suggestions:

This cold soup is best served in shallow ceramic bowls that have been chilled to keep it cool longer. I like to garnish mine with a bit of fresh dill and a slice of my light and crunchy beer bread. It is easy to make, with no kneading or proofing, and is perfect for dipping. It can also be served as part of a meal, such as this rich and savory chicken Kiev stuffed with buttery garlic and herbs.

Since my soup is Russian, I like to serve this coffee-flavored white Russian cocktail with it, which is made with Kahlua, heavy cream, and vodka. It pairs perfectly with the soup, warming your guests while cooling them off. For those who do not consume alcohol, I always have detox water readily available. For dessert, try my homemade strawberry pie with lots of fresh strawberries and a buttery crust. 

How to store leftovers:

• Refrigerate: This cold summer soup can be stored in an airtight container in the fridge for up to three days. After that, the veggies will start to get soggy.
• Freezing: I do not recommend freezing because the veggies tend to get soggy when they thaw out.   

Frequently asked questions

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