Culture & Lifestyle • Food

Okroshka

Okroshka is a chilled soup of Russian origin, traditionally eaten in summer.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Okroshka is a chilled soup of Russian origin, traditionally eaten in summer. It is usually made from finely chopped vegetables and herbs, with additions such as eggs, potatoes, and sometimes meat, served in a cold liquid base such as kvass or kefir.

Etymology

The word okroshka is linked to the Russian verb kroshit, meaning to chop finely or crumble. This reflects the dish’s preparation method, in which ingredients are diced or chopped into small pieces.

Ingredients and preparation

Okroshka typically combines chopped vegetables, herbs, eggs, and often potatoes or meat. These solids are mixed with a cold liquid base such as kvass or kefir, and the dish is served chilled.

Variations

Regional and modern recipes vary widely. Some use kvass as the traditional base, while others use kefir, yogurt, sour cream, mineral water, vinegar, or sparkling water.

Cultural use

Okroshka is especially associated with summer eating in Russia and nearby regions. It is described as refreshing and filling, making it a common warm-weather dish.

Key facts

Okroshka is a traditional Russian cold soup served well chilled.
The dish is built from finely chopped ingredients, which matches its name’s root meaning “to chop” or “crumble.”
Traditional versions use fermented rye kvass; later and common variations use kefir, diluted yogurt, whey, mineral water, or other liquids.
Common solid ingredients include cucumbers, radishes, boiled potatoes, hard-boiled eggs, dill, and scallions.
Some versions include cooked meat such as ham, kielbasa, beef, veal, or sausage.

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Canadian context

Okroshka appears in Canadian cookbooks, food blogs, and restaurant discussions as part of interest in Eastern European and Russian cuisine, especially as a summer cold soup.

Frequently asked questions

What is okroshka?

Okroshka is a cold Russian soup made from chopped ingredients such as vegetables, herbs, eggs, potatoes, and sometimes meat, combined with a chilled liquid base.

What does the name mean?

The name comes from Russian kroshit, meaning to chop finely or crumble.

What is the traditional liquid base?

Traditional okroshka is made with kvass, a fermented rye beverage, though kefir is also widely used.

Is okroshka always vegetarian?

No. Many versions are vegetarian, but others include cooked meat such as ham, kielbasa, beef, or sausage.

When is okroshka usually eaten?

It is usually eaten in summer because it is served cold and is considered refreshing in hot weather.

Is okroshka a soup or a salad?

It is classified as a soup, though its chopped ingredients and cold serving style make it similar in texture to a salad.

References

Jewish Food Society — https://www.jewishfoodsociety.org/recipes/okroshka-chilled-kefir-soup
Supports: Traditional use of kvass and sour cream; okroshka as a classic chilled Russian summer soup.
Babushka Cooking — https://www.babushkacooking.com/cold-summer-soup-russian-okroshka/
Supports: Etymology from kroshit; ingredients and liquid bases including kefir and sour cream.
In the Kitchen with Elisa — https://www.inthekitchenwithelisa.com/okroshka
Supports: Okroshka as a Russian cold soup with cucumbers, radishes, eggs, potatoes, and yogurt/kefir-like base.
Feast Eastern Europe — https://www.feasterneurope.com/okroshka-russian-summer-soup/
Supports: Kvass as original basis; kefir variation; chopped ingredients and etymology.
Peter's Food Adventures — https://www.petersfoodadventures.com/okroshka/
Supports: Okroshka as a cold summer soup and derivation from Russian meaning 'chop'.
YouTube — https://www.youtube.com/watch?v=_xAfBew87m8
Supports: Overview of ingredients, kvass base, later kefir and other liquid variations, and cold summer serving tradition.