Traditional soup okroshka

Though okroshka is a Russian soup, it refers to Slavic cuisine and Ukrainian love and cook it a lot, so we’ve decided to share the recipe.

In times of old okroshka was poured with cucumber or cabbage pickle. Traditionally the base of it was kvass. You can also cook the cold soup with cultured milk foods, pickle, broth or mineral water. The name originated from the verb “kroshyty“ – meaning to cut finely. Today we are going to cook the cold cucumber, ham, potato, and radish soup.

The main ingredients of this dish are the vegetables which have a neutral taste (for example potato, turnip, rutabaga, etc.) and flavoring herbs. Anciently two kinds of meat were combined. This can be easily explained. People often didn’t use the previously prepared ingredients but the pieces of meat left from the cooking of other dishes.

The true okroshka – it is always improvisation and diversity of taste.

It is reliably known that kefir, which is the component of our today’s recipe, is considered to be useful food stuff and favorably affects not only on the intestinal microflora but on metabolism in whole.

Thuswise include in your ration kefir and the dishes with it. In order to vary the ordinary dietary regime, try to cook the extremely tasty Ukrainian okroshka with kefir.


  • 2-3 potatoes
  • 2 eggs
  • 2-3 cucumbers
  • 5 radishes
  • 1/2 kg ham
  • 1 l (liter) kefir
  • salt – to taste
  • dill / parsley / spring onion – to taste


Wash potatoes and boil them in their skins. Then place the potatoes on a plate and cool them. Wash eggs, place them in salted water and boil the eggs hard. Then put them in cold water.

Wash vegetables and dry them on a paper towel. Cube radishes and cucumbers, chop dill, parsley and spring onion. Peel the potatoes and cut them into medium pieces. Then peel the eggs and cut them. Cube a piece of ham.

Place the prepared ingredients in a deep bowl. Mix them and pour with 1 liter of kefir. Taste okroshka and season it with salt or pepper if necessary.

You can serve okroshka as soon as you cooked it. However it is better to place it for a couple of hours in a fridge before eating. Also you can serve this dish with an ice-cube and get an unusual taste!

Enjoy your meal!

Tip! This dish is rather practical. You can easily cook it for future use or simply keep the ingredients separately in a fridge. Then you can combine them at any time and serve.

Do you have a favorite Ukrainian recipe for a cold cucumber, ham, potato, and radish soup? If so, please let us know in the comments below or write us an e-mail.