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Classic okroshka

Author
Cookinero 7 May 2025
1940
Classic okroshka

You can easily guess from which verb the word "okroshka" comes. Its recipe can be described in one word - "to crumble". And indeed, almost the entire process of preparing the right okroshka consists of cutting the ingredients. The classic recipe for this homemade cold soup uses kvass, but there are also alternatives - beer, milk, kefir, liquid sour cream.

How to cook Classic okroshka

Step 1

Classic okroshka

Combine all ingredients in a saucepan, pour in kvass, add salt, pepper and stir.

Step 2

Classic okroshka

Add chopped herbs and mix everything again.

Step 3

Classic okroshka

Serve the finished okroshka with sour cream.

Classic okroshka - FAQ About Ingredients, Baking Time and Storage

Yes, you can use kefir, buttermilk, or even a mix of sparkling water and lemon juice for a similar tangy flavor.
Okroshka stays fresh for up to 2 days in the fridge if stored in an airtight container. The vegetables may soften over time, so serve it fresh for the best texture.
Absolutely! Simply omit any meat and add extra vegetables like radishes, cucumbers, or avocado for heartiness.
Finely chop herbs like dill and parsley to evenly distribute their flavor. A sharp knife and quick rocking motion work best.
Freezing is not recommended, as the fresh vegetables and dairy will lose their texture and separate upon thawing.
Double or triple the ingredients evenly, but mix the kvass and seasonings gradually to avoid over-diluting or over-salting.
Yes, reduce high-carb ingredients like potatoes and increase low-carb veggies like cucumbers and radishes. Use a sugar-free kvass alternative.
Serve in chilled bowls or hollowed-out bread for a fun presentation. Garnish with extra herbs or a sprinkle of paprika for color.

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