30-Minute Chilled Russian Summer Soup
Okroshka is a refreshing Russian cold soup perfect for hot weather, combining crisp vegetables, tender potatoes, ham, and hard-boiled eggs in a tangy sour cream and vinegar broth. Bright dill and green onions add herbaceous freshness. Serve as a light lunch or starter on warm days. This version uses the traditional method of boiling potatoes with vinegar to maintain texture, creating a soup that balances creamy, acidic, and savory elements in every spoonful.
Ingredients
- 8 cup cold water
- ⅓ cup sour cream
- 3 ½ Tbsp vinegar, dividedlemon juice1:1 ratioconf:4Full guide →
- 2 ½ tsp salt
- 3 Tbsp fresh dill, chopped, or frozen
- ½ cup green onion, finely chopped
- ½ lb ham, diced, preferably black forestsmoked salmon0.5 lbpescatarianadds fish
note:use same weight, adds richness and smokiness
Full guide → - 3 medium potatoes, peeled and diced
- 3 eggs, hard-boiled and diced
- 3 medium cucumbers, diced
Instructions
- 1
Boil potatoes in water with vinegar until cooked but firm, about 10 minutes. Drain and cool completely.
- 2
Boil eggs until hard-boiled, then cool in ice water and peel.
- 3
Dice potatoes into quarter-inch cubes, eggs, cucumbers, and ham. Chop dill and green onions.
- 4
Whisk together cold water, sour cream, remaining vinegar, and salt in a large bowl until smooth.
- 5
Combine all diced vegetables, eggs, ham, dill, and green onions in a large pot.
- 6
Pour broth mixture over ingredients and stir to combine.
- 7
Chill thoroughly and serve cold.
Tips
Boil potatoes with vinegar to keep them from falling apart and to pre-season them. Cool them quickly in cold water for best texture.
Prepare all ingredients ahead and chill everything separately before combining. The soup is best served ice-cold, so refrigerate for at least one hour.
Good to Know
Cover and refrigerate up to 3 days. Flavors meld and improve slightly on day 2.
Prepare all ingredients separately up to one day ahead. Combine broth and vegetables 1-2 hours before serving for best flavor integration.
In chilled bowls with extra sour cream and fresh dill on the side. Serve alongside dark rye bread or piroshki.
Common Mistakes
Overcook potatoes to avoid them falling apart and muddying the broth
Boil potatoes with vinegar to avoid waterlogged, bland flavor
Chill soup thoroughly before serving to avoid flat, warm taste
Substitutions
Dairy-Free Swaps
General Alternatives
note:use same weight, adds richness and smokiness
Full guide →FAQ
Can I make this without sour cream?
Yes, substitute Greek yogurt or replace sour cream with mayo thinned with broth. Kvass, a traditional Russian fermented drink, can also be used as the base instead of water and sour cream for authentic flavor.
How long does okroshka keep?
Cover and refrigerate up to 3 days. The soup actually improves on day 2 as flavors develop. After 3 days, vegetables soften and the broth becomes cloudier, though it remains safe.
What if my potatoes get mushy?
Boil them with vinegar as directed and test at 8 minutes instead of 10. Use waxy potatoes like Yukon Gold rather than russets, which break down faster. Add vinegar to the cooking water to help maintain structure.