Okroshka Day in Russia Date in the current year: May 30, 2024

Okroshka is believed to have developed from botvinya, a cold soup made from boiled and strained leafy vegetables and sour kvass (fermented beverage commonly made from rye bread), which was typically served with salmon or crayfish tails. The earliest botvinya recipe can be found in Domostroy (Domestic Order), a 16th-century set of household rules, instructions and advice.

The first recorded mention of okroshka dates back to the late 18th century. One of the oldest known recipes of okroshka calls for chopping fried meet, onions and cucumbers, pouring cucumber brine, kvass or sour shchi (a variation of kvass) over the ingredients, and adding some sour cream. By the way, the name of the soup is derived from a Russian word that means “to chop”.

Early recipes of okroshka called for pickled cucumbers, plums or mushrooms, while later recipes were based on boiled vegetables (potatoes, carrots, turnips) and herbs. However, both earlier and later recipes called for unsweetened white kvass and sour cream.

Some modern recipes still call for kvass, but since unsweetened white kvass can be hard to buy, various substitutes can be used, such as fermented dairy products (kefir, tan, ayran), milk whey, meat or vegetable broth, cucumber brine, mineral water, and even beer. Some people prefer to add mayonnaise instead of sour cream; sugar, lemon juice or vinegar, mustard, and horseradish can be added to okroshka to tailor it to one’s taste.

Non-liquid ingredients of okroshka also vary from recipe to recipe, but the most common ones include various herbs (dill, parsley, cilantro, celery leaves), raw vegetables (cucumbers, radishes, scallions), boiled potatoes, hard boiled eggs, and some kind of meat or, more rarely, fish. Okroshka can be made with beef, veal, chicken, lean pork, sausages, or ham. Some people prefer to use boiled, smoked or salted fish instead of meat.

The cooking process also varies depending on the region, family traditions, etc. Some people chop the ingredients, mix them in a salad bowl, put them into bowls, and add sour cream, condiments, liquid, and some ice (because okroshka is always served cold). Others mix all the ingredients, including liquid and sour cream, in a big pot and put it in the fridge to let the soup cool before eating.

Okroshka originated in the Volga region of Russia, but it is also popular in its neighboring countries, such as Ukraine. Other national cuisines of the region have similar cold soups. For example, tarator is a Balkan cold soup made with yogurt, cucumbers, garlic, herbs, and olive oil. Cold borscht is a popular alternative to okroshka in Eastern Europe; it consists of fermented beetroot juice, boiled beetroot, fresh vegetable and herbs, and sour cream. In some countries, it is served with half of a hard boiled egg and boiled potatoes on the side.