Okroshka on Kvass

by Editorial Staff

The “classic” version of okroshka is okroshka with kvass. True, there are also recipes using whey, mineral water, plain water with the addition of citric acid. All these methods have been repeatedly tested by us. Of all the above options, okroshka with kvass is, in my opinion, the most delicious.

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Main Dish
Cuisine	Russian

Ingredients

Kvass (not sweet) – 2.5 l
Medium potatoes – 5 pcs.
Egg – 4 pcs.
Medium cucumbers – 2 pcs.
Sausage (boiled low-fat) – 300-400 g
Radish (optional) – 4-5 pcs.
Greens of onions and dill
Sour cream

How to cook okroshka on kvass:

Instructions

The first step is to cook eggs and potatoes. Cook eggs hard-boiled, about 10 minutes. Potatoes – “in their uniform.” In the meantime, they are boiling, we are cutting the remaining components. Everything is cut like a salad. Sausage – in small cubes.
Cucumbers are slightly thinner.
Finely chop the dill and onion
Peel the boiled eggs and potatoes from the shell and peel and cut it in the same way.
Pour all the chopped food into a saucepan.
Salt to taste, stir and add kvass.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.