Okroshka (Cold Summer Ukrainian Soup with Vegetables, Eggs, and Cooked Meat) Recipe

If you’re searching for a refreshing dish that’s bursting with flavor, color, and that unmistakable Eastern European charm, the Okroshka (Cold Summer Ukrainian Soup with Vegetables, Eggs, and Cooked Meat) Recipe is your new best friend for hot days. This chilled soup perfectly balances tender boiled potatoes and eggs with fresh cucumbers, radishes, and herbs, all brought together by a creamy, tangy dressing. It’s light yet satisfying, delivering a symphony of textures and flavors that celebrate summer’s bounty. Whether you’re new to Ukrainian cuisine or just craving a cooling twist on soup, this recipe is a vibrant way to refresh your meal rotation.

Ingredients You’ll Need

Simple yet essential, each ingredient in this recipe plays an important role, not just for flavor but for texture and that bright summer vibe. The combination of boiled and fresh vegetables ensures a hearty but crisp bite, while herbs and eggs add depth and richness.

• Potatoes: Boiled to tender perfection, they provide a comforting base with creamy texture.
• Hard boiled eggs (yolks separated): Whites diced add substance, yolks mashed into the dressing create creaminess.
• Small cucumbers: Fresh, crunchy, and cooling for that vibrant summer feel.
• Red radishes: Add a peppery bite and stunning color contrast.
• Ham or cooked meat: Introduces savory depth but can be swapped for any preferred protein or vegetarian options.
• Fresh dill: Bright and herbaceous, an absolute must to capture authentic flavor.
• Green onions: For a mild, sharp freshness that complements the other vegetables.
• Sour cream: Adds tang and creaminess to the soup’s dressing.
• Dijon mustard: Brings a subtle heat and complexity to balance the creaminess.
• Salt: To enhance and marry all the flavors perfectly.
• Cold still water: Refreshes and dilutes the dense ingredients into a light soup.
• Cold sparkling water: Adds a touch of fizz and lightness to the final dish.

How to Make Okroshka (Cold Summer Ukrainian Soup with Vegetables, Eggs, and Cooked Meat) Recipe

Step 1: Prepare the Potatoes and Eggs

Begin by boiling whole potatoes until they’re fork-tender, which usually takes about 30 to 40 minutes depending on the size. At the same time, boil your eggs for 10 minutes to get perfect hard-cooked centers. Let everything cool completely before peeling to make handling easier and safer.

Step 2: Dice the Ingredients

Once cooled, peel the potatoes and eggs. Separate the egg whites from the yolks carefully — the yolks will be mashed later into a flavorful paste. Dice the egg whites, potatoes, cucumbers, radishes, and cooked meat into uniform cubes. This keeps every spoonful balanced with different textures and flavors.

Step 3: Finely Chop Herbs and Prepare the Dressing

Chop fresh dill and green onions finely for that burst of herbal freshness critical to authentic Okroshka. In a small bowl, combine the reserved egg yolks, chopped dill, green onions, sour cream, Dijon mustard, and salt. Mash everything together with a fork until you get a smooth paste that will bind the soup’s ingredients deliciously.

Step 4: Assemble the Soup

Divide the diced veggies, meat, and egg whites evenly between serving bowls. Add about a tablespoon of the herbed egg yolk mixture to each bowl. Pour in half of the cold water and a splash of sparkling water, stir gently, and season with more salt if needed. The soup should be mixed just before serving to keep the textures fresh and inviting.

How to Serve Okroshka (Cold Summer Ukrainian Soup with Vegetables, Eggs, and Cooked Meat) Recipe

Garnishes

A sprinkle of additional fresh dill, a dollop of sour cream, or even a few thinly sliced radishes on top adds eye-catching beauty and an extra pop of aromatic flavor. Feel free to add chopped chives or a wedge of lemon if you want a slightly zesty note.

Side Dishes

Okroshka pairs beautifully with a slice of hearty rye bread or a crisp baguette. Light salads with vinaigrettes, or even pickled vegetables, enhance the meal without overpowering the delicate flavors of the soup.

Creative Ways to Present

For a fun twist, serve Okroshka in chilled glass jars or elegant cups, garnished with weekly colorful layers. It also makes for a stunning starter at dinner parties, where guests can personalize their bowls with extra herbs, sour cream, or even a splash of kvas or kefir for authenticity.

Make Ahead and Storage

Storing Leftovers

Okroshka maintains its bright flavors best when stored in the refrigerator in an airtight container. Keep the soup and the dressing mixture separate if possible, combining them just before serving to keep the texture crisp.

Freezing

This cold soup is not ideal for freezing because the fresh vegetables and sour cream base lose their texture and freshness when thawed. For best results, make it fresh or eat leftovers within a day or two.

Reheating

Okroshka is meant to be enjoyed cold, so reheating isn’t recommended. If you want to serve it later, prepare all chopping ahead, then assemble and chill the soup as you’re ready to eat.

FAQs

Can I make Okroshka without meat?

Absolutely! Okroshka is very flexible. You can omit the meat for a vegetarian version or substitute with tofu or cooked beans for protein. The fresh vegetables and herbs still shine beautifully without meat.

What can I use instead of sour cream?

If you want a lighter option, plain Greek yogurt works wonderfully in place of sour cream, offering similar tang and creaminess while being a bit healthier.

Is there a way to make this soup vegan?

Yes, just skip the eggs and meat. Use a plant-based yogurt or sour cream alternative, and consider adding chickpeas or a meat substitute to keep it hearty and flavorful.

Can I prepare this soup the day before?

You can chop all the ingredients and prepare the dressing in advance, but it’s best to assemble the soup and add water just before serving to keep it fresh and crisp.

What if I can’t find fresh dill or radishes?

Fresh dill is key for authentic flavor, but if unavailable, fresh parsley or cilantro can add a different herbal note. For radishes, crunchy celery can be a decent substitute for texture.

Final Thoughts

This Okroshka (Cold Summer Ukrainian Soup with Vegetables, Eggs, and Cooked Meat) Recipe is a true celebration of summer freshness and simple cooking that doesn’t compromise on taste. With its lively colors, cooling vibe, and wholesome ingredients, it truly feels like a hug in a bowl on a hot day. I encourage you to give it a try and experience a beloved Ukrainian tradition that will become a favorite in your home too.

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