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Okroshka is a traditional cold soup made mainly in eastern Ukraine.

The origin of okroshka is an open question, because no reliable historical evidence on this subject has survived to the date. However, most historians associate the appearance of okroshka with the baptism of Kievan Rus. According to the chronicles, after the act of baptism, Prince Vladimir ordered to distribute to the peasants "food, honey and kvas." Probably, after that kvas became widespread among commoners. Together with black bread and green onions, it became the basis for cold soup.

But the word "okroshka" became widespread only in the early twentieth century. It indicates the method of cooking okroshka: all the ingredients need to be finely chopped. By the way, almost anything can be the component of cold soup. Basic ingredients are cucumber, radish and green onion.


  • boiled eggs — 3—4 pieces;
  • beef — 400 grams;
  • 5 radishes;
  • 4 potatoes;
  • 3 cucumbers;
  • kvas — 1 liter;
  • sour cream — 250 grams;
  • green onions, dill, parsley, salt — to taste.

The cooking process

  1. Wash and clean the beef from fat and skins. Boil until cooked. Also boil the potatoes.
  2. Finely chop all ingredients and mix.
  3. Make homemade kvas. To do this, dry the black bread in the oven. Put the crackers in a saucepan or other container and pour boiling water. Add a few tablespoons of sugar and a handful of raisins. Cover the container with gauze and place in a warm place for 5 days. When the kvas is ready, store in the refrigerator.
  4. Put a portion of vegetables, meat and greens on a plate. Fill with kvas and add sour cream, salt, herbs. The ratio of liquid and solid ingredients can be determined to your liking.

Other dishes

Kapusnyak (Cabbage soup)

Area: Center of Ukraine


Area: West of Ukraine

Borsch with pampushkas

Area: Center of Ukraine, North of Ukraine