0 0
Okroshka with meat (dairy-free)

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
300 g Cooked meat boiled/roasted/fried beef, poultry, pork
200 g Potatoes
100 g Cucumber
100 g Radish
4 pcs Egg(s)
500 ml Soy yogurt
400 ml Mineral water fizzy
4 tsp Dijon mustard spicy
4 tsp Horseradish fresh or preserved
1 bundle Chives
1 bundle Dill
1 bundle Parsley leaves
optionally Ice
to taste Salt
to taste Grounded black pepper

Okroshka with meat (dairy-free)

  • Dairy-Free
  • Gluten-Free
A real okroshka should be cold, refreshing, spicy, sourish and hearty
  • 1 h 20 min
  • Serves 4
  • Easy




Classic okroshka is prepared with white kvass, while kefir version is similar to a cold Uzbek soup – chalap. Although, okroshka with kefir has become part of the furniture in modern cooking – it’s served not only at home, but also in cafes and restaurants. But for all that, okroshka is traditionally made to the cook’s whim from ingredients available at home. So, I suggest to make dairy-free variation of okroshka.

But let’s focus of the taste. So, authentic okroshka should be cool, refreshing, spicy, sourish and nutritious. Each ingredient is in charge of a particular element of taste.

Boiled meat (if used) makes okroshka nutritious. Traditionally that should be fried leftovers of different kinds of meat (beef, poultry or pork). Though I like to add some boiled ham as well.

Cucumbers, radish and fresh herbs is something that makes okroshka refreshing. Be sure to add plenty of chopped greens. Dill, parsley and chives are a classic combination though you are free to experiment – use any of your favorite greens – basil, cilantro, mint, you name it. To make greens’ taste even more intense – rub them with salt.

Condiments like horseradish and mustard (as well as radish, kvass and chives to a degree) add spiciness.

Traditional dressing for okroshka – kvass – is sourish in taste with bubbles of gas that cause pleasant tingling sensation on your tongue. To achieve the same effect with kefir, it should be mixed with fizzy mineral water. We will use soy yogurt (or almond, coconut) and mineral water for dairy-free version.

To keep okroshka cold, ice cubes are often added to served portions.

It’s summertime, the perfect time for okroshka! Enjoy!

P.S. Adjust the ingredient ratio according to your taste and availability.


Total visits: 685.
Today's visits: 1.




Hard-boil the eggs, boil or steam the potatoes. Let chill and then peel.



The size and shape of ingredients effects the food’s texture, taste and appearance. It’s up to you how to cut the ingredients. No matter what way you choose, be sure to make them of similar size. I prefer to cut veggies into oblonged pieces, and eggs - into larger ones. Cut the meat, vegetables and eggs, transfer to an enamel/plastic/ceramic glass bowl.



Combine horseradish, mustard, soy yogurt and half of mineral water and mix well. Add this mixture to the chopped ingredients, season with salt and pepper. Refrigerate for 1 h.



Before serving, add the rest of mineral water and finely chopped greens. Combine and season with salt and pepper to taste. To serve, pour okroshka into a bowls, add 2-3 ice cubes. Enjoy!

Liver Patties
Two-Layer Red Currant and Coconut Milk Jelly
Liver Patties
Two-Layer Red Currant and Coconut Milk Jelly

Add Your Comment