What to Make Okroshka With: Kvass, Kefir, Whey or Mineral Water – Which Is Best

Kvass okroshka is the most familiar version. The main secret is the right kvass: use white "okroshka" kvass, sold specially for cold soups in summer, or an unsweetened rye one. Dark sweet drinking kvass won't work – the soup will turn out sugary. Kvass gives that signature sweet-and-sour, slightly fizzy base that refreshes and sets off the potatoes, eggs and sausage. Serve it well chilled, and season the soup with mustard and sour cream.

👉 Ready recipe: Okroshka on kvass with sausage

Kefir makes okroshka tender and more filling. On its own it is a bit thick, so it is diluted with water or sparkling mineral water 1:1 – to the consistency of drinking yogurt. To balance the acidity, add a pinch of sugar, some salt and a mashed boiled egg yolk.

👉 Ready recipe: Okroshka with kefir and mineral water with sausage

Whey is an underrated but excellent base: light, slightly tangy, refreshing and low in calories. A great choice for hot weather. A spoonful of sour cream is often added for softness. As a bonus, the base is almost zero-waste – it is what's left over after making cottage cheese.

👉 Ready recipe: Okroshka with whey and sour cream

Sparkling mineral water refreshes and doesn't overpower the taste of the vegetables – ideal for those who dislike sourness. On its own it is a little bland, so it is combined with sour cream, kefir or whey and salted well. The bubbles make the okroshka feel "alive" on a hot day.

In the Caucasus and Central Asia, okroshka is made with ayran or tan – salty fermented-milk drinks. They are already balanced with salt and refresh beautifully, so you hardly need to add any more salt.

• Mustard and horseradish – sharpness and depth of flavour.
• Boiled egg yolk, mashed with salt and mustard – creaminess.
• Green onion, mashed with salt – juice and aroma.
• Sour cream – softness (especially with kvass and whey).
• Lemon juice or a drop of vinegar – if it lacks sourness.
• Salt, black pepper and fresh dill.

It's handy to first mash the seasoning in a bowl with a little of the base, then pour it into the pot – that way it spreads evenly.

• On kvass – up to 1–2 days in the fridge.
• On kefir and whey – no longer than 24 hours.
• At room temperature in the heat – no more than 1–2 hours.

Life hack: store the chopped vegetables and the base separately and pour the base in per portion just before serving – the vegetables won't go soggy and the soup stays fresh for its whole shelf life.

• Sweet dark kvass instead of white – the soup tastes sugary.
• Everything poured in ahead of time – the vegetables go soggy. Add the base per portion.
• A warm base – okroshka should be cold, you can even drop in an ice cube.
• The onion and yolk left un-mashed – the taste is flat.
• Coarse chopping – dice everything small and to the same size.