Okroshka is one of the most popular cold summer soups in Slavic culture. The name suggests that ingredients are diced or chopped. Since there are two traditional Orthodox Church fasting periods in Summer, Slavic cuisines needed a vegan version of this cold soup.

Local Ingredients

This recipe is based on Maxim Syrnikov’s Okroshka Postnaya recipe (Russian Home Cooking | Русская домашняя кухня by Bonnier Publications, Эксмо, 2009).

The best vegan okroshka is made with salted mushrooms (L.deliciosus/Ryzhik and L.resimus/Gruzd’), fermented apples, and malossol cucumbers with ice cold kvass, green onions, and fresh dill. In hot climate of Central Texas, we have to be careful when playing with long-term fermentation at home. I was wondering how pickled ingredients would work here:

1. Pickled Oyster and Beech Mushrooms RECIPE
2. Easy-Fizzy Cucumbers RECIPE
3. Kvass Bread Kvass RECIPE

Kvass was used for fermenting quartered apples and as a liquid ingredient for the soup. The picture below shows apples after 2 weeks in wine refrigerator (45F).

Kvass Fermented Apples
Kvass Fermented Apples

Vegan Okroshka

Prep Time5 mins
Total Time5 mins
Course: Appetizer, Main Dish, Soup
Cuisine: Eastern European
Keyword: apple, kvass, lycooking, lyukum cooking lab, mushroom, recipe, soup, vegetables
Servings: 6 portions


  • 1.5 quart kvass
  • 4 oz mushrooms oyster and beech, pickled, sliced
  • 4 cucumbers easy-fizzy or mallosol or fresh, diced
  • 1 apples large, fermented in kvass, diced
  • 1 bunch dill fresh, finely chopped
  • 4 scallions finely chopped
  • 1/2 tsp mustard optional


  • Strain pickled mushrooms. Slice large oyster mushrooms to bite-size pieces.
  • Strain and dice cucumbers.
  • Strain and dice apples.
    Kvass Fermented Apples
  • Wash and dice scallions and dill, add salt and mix well.
    Making Botvin'ya: Cucumber, dill, and scallions mixture
  • Add mushrooms, apples, and cucumbers, mix well. Portion, add ice-cold kvass and serve.
    Vegan Okroshka
Vegan Okroshka