Refreshingly cold okroshka – a traditional Russian and Ukrainian soup – is one of the most popular dishes to eat during the hot summer months. The word comes from the Russian verb kroshit' (to crumble) or the noun kroshka (crumb). Recipes vary from region to region, but the essence remains: you crumble all the ingredients into a pot, and then pour a cool, tangy, refreshing liquid, such as kvass, over them. The key is to avoid the dark, sweet kvass you normally find in Russian supermarkets. If you can find it, use white kvass, which is more sour. Instead of kvass, you can also use kefir, whey, or even water (sparkling or flat).
Course Soup
Servings 8


  • 8 oz bologna
  • 2 potatoes about 5 to 6 ounces each, boiled with the skins on, then peeled
  • 3 eggs hard boiled and peeled
  • 2 cucumbers
  • 3 to 4 scallions green parts, chopped
  • 1 ½ qts whey, white kvass, or half kerif/half water mix
  • 1 lemon
  • Salt to taste
  • Sour cream for serving


  • Chop bologna, potatoes, eggs, and cucumbers into ⅓-inch pieces.
  • Mix them lightly in a big bowl; add scallions and dill.
  • Pour kvass, whey, or kefir into the bowl. If using whey, squeeze lemon into it. Add salt, and mix all ingredients.
  • Serve with a dollop of sour cream.