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Adjust Servings:
400-500 g boiled sausages
3-4 medium potatoes
3-4 medium (10 cm) cucumbers, fresh
5 eggs
½ bundle dill
½ bundle parsley
½ spring onion
1.25 l ayran (or kefir + mineral water)
Modern Urban Okroshka

Modern Urban Okroshka

  • Gluten-Free
  • 45
  • Serves 5
  • Medium


  • 400-500 g boiled sausages

  • 3-4 medium potatoes

  • 3-4 medium (10 cm) cucumbers, fresh

  • 5 eggs

  • ½ bundle dill

  • ½ bundle parsley

  • ½ spring onion

  • 1.25 l ayran (or kefir + mineral water)



Okroshka is a wonderful summer cold soup of Russian origin. The name originates from the word “kroshit” (крошить), which means to crumble into small pieces since all the ingredients of this soup are cut finely.

Okroshka is an ancient dish. References to okroshka dates from 10 c. The dish is made from a few kinds of loan meat or fish (leftovers were commonly used), eggs, boiled and fresh vegetables, greens. Mushrooms can also be added.

Traditional okroshka is made with sour kvass and garnished with sour cream. Use any kind of lean meat as the soup is served cold. The combination of beef and poultry works just fine. For fish okroshka, it’s better to use any kind of loan fish with bones removed. The main vegetables used in okroshka are fresh cucumbers, boiled potatoes, redish, boiled carrots and beetroots. Eggs for okroshka should be hard boiled. Since okroshka is a summer dish, it must have a lot of greens: parsley, spring onion, dill. Any other kinds of greens may be added.

In Soviet timest he recipe for okroshka was slightly changed: boiled sausages replaced meat, and kefir or other fermented milk drinks replaced kvass (tan, ayran etc.).

We cook okroshka according to my husband’s family recipe. It is a modern and urban variation of okroshka. It is easy to make as no exquisite products needed. It is absolutely delicious.

Here, in Austria, boiled sausages are of really high quality, they contain 80-90 percent meat. So in Vienna we use them for our okroshka. Concerning fermented milk drinks, I recommend you use ayran since its fizziness makes okroshka even more refreshing. Instead of ayran you may use kefir mixed with fizzy mineral water.

By the way, if made with boiled lean meat and plain kefir – okroshka turns into a wonderful dietary dish!

Have a good summer day and bon appetite!

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It would be better if you use spring potatoes. Peel and cut them into 1x1 cm cubes. Cook in a steamer. Or first cook then cut. Let chill to room temperature.


Hard boil the eggs. Cut into large cubes.


Cut the cucumbers into 0.5x0.5 cm cubes.


Cut the sausages into 0.5x0.7 cm cubes.


Finely chop the greens.


Combine the ingredients. Cover and place in the fridge for 1 hour for the ingredients to chill.


Cover with no more than 2 cm of cold ayran or kefir as the okroshka should be thick. Add salt to taste.

How to serve:

Can be served as a snack (traditional variant) or as a first course (modern variant). You can first mix the ingredients and then pour to serving bowls just like a soup. This variation is perfect for a family dinner. For guests, I would recommend you place the ingredients in each serving bowl first and then cover them with ayran or kefir and garnish with greens.

How to keep:

Keep the ingredients refrigerated. Mix with ayran or kefir only before serving.

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