Okroshka – Chilled Russian Soup

This refreshing cold Russian soup is great for a hot summer day.

Okroshka is one of the most popular cold summer soups in the Russian cuisine. This chilled will be so refreshing on a hot summer day. You will love it!

I used to not like this soup because the original recipe contains eggs and bologna. This vegan version is so healthy and delicious. I make it with cashew sauce that can be made with raw cashews. You can add an egg-like taste to soup by adding black indian salt.

Right now okroshka one of my favorite recipes and I hope you will love it too.

Russian soup okroshka

Russian Chilled Soup Okroshka

Prep Time 4 hours 20 minutes
Course Side Dish, Soup
Cuisine Russian


  • high speed blender


  • 3 medium potatoes
  • 190 grams cucumbers cubed
  • 90 grams red radish cubed or sliced
  • 90 grams firm tofu cubed
  • 25 grams dill herb
  • 25 grams chives
  • 90 grams raw cashews
  • 5 cups cold filtered water
  • 1 lemon juiced
  • 1 tsp salt
  • 1/2 tsp black Indian salt
  • 1/3 tsp ground black pepper


  • Soak cashews for 4 hours.
  • Cook potatoes in a pot with water until done.
  • Chop all the vegetables and tofu into small cubes, place everything in the pot.

Cashew sauce

  • Place cashews, water, lemon juice, and spices into blender.
  • Blend at high speed until smooth.
  • Pour cashew milk over vegetables, tofu and herbs.
  • Chill in the fridge for 1-2 hours.
  • Serve soup cold.
Keyword gluten-free, oil-free, vegan, vegetarian
Tried this recipe?Let us know how it was!

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