Okroshka (Cold Russian Salad Soup)
WHAT YOU WILL NEED
From ingredients
12 products
Sausages
Vegetables
Eggs
SIMPLE PROCESS
Step by step recipe
The secret to perfect Okroshka lies in even dicing – all ingredients should be cut into small cubes so they absorb the dressing well. Use quality Doctor's sausage and fresh, crisp vegetables. The dressing of mayonnaise, mustard, and vinegar gives the dish its signature kick. Add sparkling water just before serving to keep vegetables crunchy. Let it chill in the fridge for at least 20–30 minutes to develop full flavor.
Boil and Cool the Eggs
Hard-boil 220 g (about 4 large) eggs (8–10 minutes after boiling). Cool in cold water, peel, and dice finely.
Chop Sausage and Vegetables
Dice 500 g (1.1 lb) Doctor's sausage, 300 g (10.6 oz) cucumbers, and 200 g (7 oz) radishes into 1 cm (½ inch) cubes. Finely chop 40 g (1.4 oz) green onions and 40 g (1.4 oz) dill.
Mix All Ingredients in a Pot
In a large pot, combine the diced eggs, sausage, cucumbers, radishes, and herbs. Add salt (8 g / 1.5 tsp) and black pepper (3 g / ½ tsp), and mix thoroughly.
Prepare the Dressing
In a separate bowl, mix 160 g (about ¾ cup) mayonnaise, 40 g (2.5 tbsp) mustard, and 40 g (2.5 tbsp) vinegar. Dilute with a small amount of sparkling water to a pourable consistency.
Add Sparkling Water and Chill
Pour 2000 ml (8.5 cups) of still sparkling water over the ingredients, add the dressing, and stir. Adjust salt if needed. Refrigerate for 20–30 minutes to chill and let the flavors meld.
Serve
Ladle the Okroshka into bowls, garnish with extra herbs if desired. Serve with a slice of rye bread.
CHEF'S TIP
Choose Quality Sausage
Best is a boiled sausage like 'Doktorskaya' without additives. It has a mild taste that pairs perfectly with vegetables. For a lighter option, substitute with boiled chicken breast.
Dice Everything Uniformly
Try to cut sausage, cucumbers, radishes, and eggs into cubes of about 1 cm (½ inch). This ensures a harmonious texture and makes the soup easy to eat.
Add Water Just Before Serving
Add liquid only right before serving, or vegetables lose their crunch and release too much juice. Chill the base without liquid, then dilute in bowls.
Adjust Acidity and Heat to Taste
The amount of vinegar and mustard can be varied. Start with less, taste, and add more as needed. Lemon juice is a milder alternative to vinegar.
SUBSTITUTIONS
Add your taste
- Replace Sausage with Boiled Meat Use 500 g (1.1 lb) of boiled beef or chicken breast, diced – you'll get a leaner version with a deeper meaty flavor.
- Make a Vegetarian Okroshka Skip the sausage, add more vegetables (e.g., bell pepper or avocado) and use vegan mayonnaise – it will be light and refreshing.
- Use Kefir Instead of Mayonnaise and Water For a thicker, creamier soup, pour in kefir (2.5% fat) diluted with cold water and a pinch of baking soda – a classic favorite.
- Replace Sparkling Water with Kvass Traditional Okroshka on kvass has a richer, slightly sweet taste. Use 2 liters (8.5 cups) of bread kvass, but reduce the vinegar.
HOW TO STORE
How to Store Okroshka
Store the base (chopped ingredients without liquid) in the fridge in an airtight container for up to 2 days. Add liquid (sparkling water, kefir, or kvass) only right before serving. A fully dressed Okroshka should be eaten the same day – it doesn't keep well. Do not freeze.
GOOD TO KNOW