Main Page
Fast and tasty
Okroshka with mustard and sour cream on kvass

Okroshka with Mustard and Sour Cream (Kvass-Based)

This light cold soup is a lifesaver in the summer heat! I've loved okroshka since childhood — I remember it well from summers at the cottage, made with fresh vegetables; to me it was a real treat. The ingredients were always on hand, and my grandmother made it with her own homemade kvass, which made it especially delicious. (Okroshka is a classic Russian cold soup; kvass is a lightly fermented rye-bread drink.)

nasstin

Recipe author

Okroshka with mustard and sour cream on kvass

Watch the video

Composition / ingredients

Servings:

Potatoes

250

Cooked sausage

250

Cucumbers

200

Radishes (optional)

150

Onion (or green onion)

Eggs

Kvass

1.5

Sour cream

Fresh herbs (dill and parsley)

Prepared mustard

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 40 % 4 g

Carbohydrates 30 % 3 g

55 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. Wash the vegetables ahead of time — a brush helps, especially for the potatoes, since we'll cook them in their skins.
Step 2:

Boil the potatoes in their skins: put the washed potatoes in a pot, cover with water, and once it boils, add salt and cook until tender — usually about 20 minutes after boiling, assuming they're medium and even-sized. At the same time, boil the eggs for 5 to 8 minutes until hard-boiled.
Step 3:

Finely dice the onion. Wet the knife with tap water to keep the "onion tears" at bay. And yes, okroshka usually calls for green onion, but I like it with regular onion, so that's what I use — follow my lead or do your own thing. Below I'll explain how to make a perfect okroshka with regular onion.
Step 4:

Rub the diced onion with salt (about 1/2 teaspoon) until it releases its juice. This takes away the bitterness, and no one will be able to tell whether there's green onion in the okroshka or not. To my taste, regular onion is even better — it gives the finished dish a gentle kick. Add the onion at the very end.
Step 5:

Cut the cooked sausage into small cubes. Check that you've removed the casing — it's easy to forget, and you don't want it left on.
Step 6:

Dice the fresh cucumbers. If the skin is tough, peel it; mine was fine, so I left it on.
Step 7:

Dice the radishes the same way. Not everyone likes radishes, so they're optional — and you can grate them instead of dicing.
Step 8:

The eggs should be done by now — peel them and dice them too.
Step 9:

Peel the boiled potatoes and dice them like everything else.
Step 10:

Chop the herbs. Dill and parsley are ideal for okroshka, though you can use just one.
Step 11:

Dress the okroshka with sour cream, the classic way. And now's the time to add the salt-rubbed onion!
Step 12:

Add a little salt to taste (remember, the onion was already salted).
Step 13:

If you like, add a little mustard for a gentle bit of zing.
Step 14:

Pour in homemade sweet-and-sour kvass — that's ideal, but store-bought kvass works too (to my taste it's not quite the same, but to each their own).
Step 15:

Our perfect classic kvass-based okroshka is ready. Enjoy!

A handy tip: instead of pouring kvass and stirring in sour cream right away, you can keep the chopped ingredients in a covered container in the fridge and dress each portion individually right before the meal. I recommend keeping the chopped vegetables, egg, and herbs this way for no more than a day or a day and a half.