Okroshka

Okroshka is Russia’s answer to gazpacho: a cold soup meant for hot days, served with actual ice cubes floating in it. Traditional versions use kvass (a fermented grain drink), but this recipe cleverly substitutes apple cider, which brings a similar tangy sweetness. You can also use 3 cups beef stock mixed with 1 cup white wine for a closer approximation.

Diced cooked meat (the recipe notes that leftover corned beef works beautifully), peeled cucumber, hard-boiled eggs, and sliced scallions get tossed together as the base. The dressing is a mix of sour cream, Dijon mustard, and sugar beaten into the apple cider until smooth and creamy.

Everything gets combined and chilled before serving. The cold temperature is part of the dish, not just a convenience. The flavors sharpen and meld in the fridge, and the sour cream dressing thickens slightly as it chills.

Fresh dill sprinkled on top is the traditional finishing touch and adds a bright, herbal note that ties the Russian flavors together.

Kitchen Tips

• Dice the meat, cucumber, and eggs into small, uniform pieces so every spoonful has a bit of everything
• Beat the sour cream dressing thoroughly until completely smooth before combining with the vegetables
• Chill for at least 2 hours before serving. Straight from the mixing bowl, the flavors haven’t had time to develop
• Serve ice-cold with ice cubes right in the bowl, as is traditional

Variations

• Corned beef version: Use leftover corned beef as the recipe’s author suggests for a richer, saltier meat base
• Vegetarian okroshka: Skip the meat entirely and add more hard-boiled eggs and diced radishes
• Kefir base: Replace the apple cider with kefir for a tangier, more authentically Russian feel