Lunch · 25 min · russian

Okroshka

Weeknight-friendly Russian cooking: Okroshka comes together in 25 minutes with kvass, potatoes, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Kvass
• 3 Potatoes
• 4 Eggs
• 2 Cucumbers
• 6 Radishes
• 8 oz Cooked ham
• 4 Scallions
• 1/4 cup Dill
• 1/2 cup Sour cream

Steps

1. Boil the potatoes until tender and the eggs until just set with golden yolks; cool both completely — warm ingredients make the soup cloudy.
2. Dice the potatoes, eggs, cucumbers, radishes, and ham into small, even cubes so every spoonful has a bit of everything.
3. Slice the scallions and mash them with a pinch of salt until juicy; this bruised-onion base is the soul of okroshka.
4. Combine everything in a big pitcher and chill at least 1 hour — okroshka must be served ice-cold.
5. Pour in the cold kvass just before serving and stir; the bread drink gives the soup its signature tangy fizz.
6. Ladle into bowls with a dollop of sour cream and a snowfall of dill.

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