Looking for a refreshing soup that doesn't require cooking? This classic recipe is made with finely diced vegetables, boiled eggs, and a protein like ham or sausage, all mixed with a cold liquid base. The result is the prettiest soup you'll ever make, bright, crunchy, tangy and served ice-cold.

Light gray shallow plate with cold cucumber kefir soup with dill, ham and radishes. White background.

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A whole meal

It was introduced to me by my brother decades ago (somewhere around the 90s!), as he was learning Russian and his teacher always had signature dishes for him to try. It was a soup I grew to like and, together with classic gazpacho, is unbeatable for sweltering days.

It's no-cook: Everything is pre-cooked or raw. You just dice, chill, and mix.
Mix and match ingredients: Choose between proteins (ham, sausage, chicken, fish), liquid (kvass, kefir, buttermilk or yogurt) and vegetables. Or skip the protein and make it vegetarian.
It's filling: Between the eggs, protein, and hearty veg, this soup eats like a meal.

The name means "to crumble" or "chop finely," and that's exactly what you do with all the ingredients. It's a go-to dish when the weather is hot and you want something satisfying without turning on the stove.

Grilling, salads and no-bake desserts are a must for hot weather days. And this soup definitely delivers!

Close up gray bowl with Russian soup featuring kefir, cucumbers, herbs and radishes.

Testing Notes

Key Takeaways:
For a well-balanced okroshka, dice ingredients small and uniformly, use the freshest produce you can, and chill everything separately if prepping ahead. Start with less liquid, then adjust. Taste and season gradually, as salt and acidity vary by base.

Dice small and uniform: Aim for pieces about the size of a pea to ensure balance in each spoonful.
If prepping ahead, chill everything: Refrigerate ingredients separately before mixing rather than preparing the soup and letting it sit for a few hours in the fridge.
Start slow with liquid: Add just enough base to coat the ingredients like a soup, not a drink, especially if it's your first time. The kvass, kefir or yogurt bring a creamy tanginess that defines the soup. This step also helps mellow and unify the other flavors.
Taste as you go: Salt and acidity levels vary depending on your base (especially with kvass or sausage and if you're adding lemon juice), so add them cautiously at first.
Use the freshest produce: Crunchy cucumbers, radishes, and fresh dill make a big difference. I don't recommend vegetables that are past their prime or dried herbs.

White marble with gray bowl of cucumber, yogurt, radish, dill and ham soup.

Ingredient Notes

Protein: Okroshka is flexible when it comes to protein. The traditional versions feature diced ham, boiled beef, or sausage. Coastal recipes may use poached white fish like cod or pike-perch for a lighter, more delicate flavor. For a vegetarian option, swap in tofu, sautéed mushrooms, or simply increase the amount of chopped hard-boiled eggs to keep the soup satisfying without meat.
Liquid: The soup's signature tang and texture come from its chilled liquid base. Kvass (a fermented rye bread drink) is the most traditional. Kefir and buttermilk are popular creamy alternatives, offering a probiotic boost and a mild tang. Plain yogurt thinned with cold water (one of my favorites) also works well, especially when lightly seasoned. For a dairy-free or lighter version, mineral water with a splash of lemon juice or mild vinegar can mimic the acidity without heaviness.
Cucumbers: Choose firm, underripe cucumbers for the best crunch. English cucumbers work well if you want fewer seeds.
Fresh dill: it's essential for this dish, so don't skip it. Use it liberally, not just as a garnish.

Steps to make Okroshka

Chopped ham, cucumber, eggs, radishes and dill. Close up.

Bite sizes

Ideally, you want to fit a bit of every ingredient in each spoonful. So chop them as evenly-sized as you can.

I don't recommend using a processor for this, as some tend to disintegrate easily, and the soup won't be as chunky.

Yogurt topped vegetables in a cream-colored bowl.

Creamy finish

The type of liquid you use will depend on what you have available. And also your taste preference. I prefer natural yogurt to kefir, as it's less strong, but go with your palate.

It is a tangy, fresh and flavorful soup, not meant to be bland or monotonous.

Serving cold soup

It's meant to be eaten cold, so make sure you keep it in the fridge until it's time to serve it.

Garnishes: They make great soup toppers, adding crunch to this unique soup. I like to add some and also pass more separately, so people can adjust the soup to their liking.

Serving of cold cucumber, radish, ham, dill soup in a light gray bowl. White background.

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