Russian

Okroshka (Cold Summer Soup)

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Okroshka (Cold Summer Soup) is Russian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Easy

Ingredients

Serves
6

The quantities follow this count.

How to cook it

  1. Boil the potatoes and eggs until tender, then cool, peel, and dice.

  2. Dice the cucumber, radishes, and sausage into small even pieces.

  3. Whisk the kefir with a cup of cold water to thin it to a soupy consistency.

  4. Combine the potatoes, eggs, cucumber, radishes, sausage, dill, and scallions in a large bowl.

  5. Pour the thinned kefir over, season with salt, and chill before serving cold, a summer favorite.

Watch how to cook Okroshka (Cold Summer Soup)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Russian dinner is a plate rather than a single dish. These are the courses that normally sit beside Okroshka (Cold Summer Soup), read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Okroshka (Cold Summer Soup) carries dairy and eggs. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Okroshka (Cold Summer Soup)
Allergen In this dish Cook this instead
Peanuts No
Tree nuts No
Dairy Yes Gorohovyi Sup (Split Pea Soup with Smoked Sausage)
Gluten No
Shellfish No
Eggs Yes Baked Chicken with Potatoes
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories
250 kcal
Protein
14 g
Carbs
18 g
Fat
14 g
Fiber
2 g
Sugar
7 g
Sodium
740 mg
Saturated fat
6 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Okroshka (Cold Summer Soup) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.

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Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.

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