Russian Chilled Vegetable Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Okroshka is thought to come from the Russian word for “small pieces,” which is the defining texture of this chilled soup of chopped vegetables and beef. The final addition of kvass, a fermented drink made from rye bread, turns this into a refreshing antidote to the heat of summer.


  • Kosher salt, to taste
  • 3 carrots, peeled and cut into ¼″ pieces
  • 1 lb. waxy potatoes, peeled and cut into¼″ pieces


  1. Bring a 4-qt. saucepan of salted water to a boil and cook carrots just until tender, 3–4 minutes. Drain carrots and let cool, then transfer to a large bowl and set aside. Add potatoes to pan, cover with salted water, and bring to a boil. Reduce heat to medium-low and cook potatoes until tender, about 5 minutes. Drain potatoes and let cool, then transfer to bowl with carr