Chilled Chicken Okroshka with Kefir and Sour Cream

Cold kefir-and-sour-cream soup with poached chicken, eggs, cucumber, radish and fresh herbs.

By Savva LoginovUpdated
Total 1 hrMakes 6 generous servings
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This okroshka is distinct from the classic kvass-based page because its original formula uses both sour cream and kefir, plus poached chicken. Cook the chicken and eggs first, then cool them fully before chopping. Cut the cucumber, radish and green onion into small pieces so each spoonful has a little of everything. Whisk the sour cream into kefir separately before pouring it over the chopped ingredients; that prevents clumps. Chill the soup for at least half an hour and taste again for salt before serving. It belongs at the table cold, with dill and parsley added generously. Keep extra herbs for the table.

Chilled Chicken Okroshka with Kefir and Sour Cream

Recipe card

Chilled Chicken Okroshka with Kefir and Sour Cream

Prep 35 minCook 25 minTotal 1 hrYield 6 generous servings
Only numbered ingredient amounts change.

Equipment: Saucepan, bowl, whisk, knife, food thermometer

Ingredients

Instructions

  1. Cook and cool

    Poach chicken until the thickest part reaches 74°C (165°F). Hard-boil eggs; cool both promptly.

  2. Chop

    Dice chicken, eggs, cucumbers and radishes. Finely chop green onions, dill and parsley.

  3. Blend dressing

    Whisk sour cream into kefir until smooth. Season lightly with salt and pepper.

  4. Combine

    Stir chopped ingredients into the dressing; adjust thickness with a little cold water if needed.

  5. Chill and serve

    Refrigerate at least 30 minutes. Stir, taste again and serve cold.

How to tell when it is ready

Chicken reaches 74°C (165°F) before cooling; the finished soup is fully chilled.

Tips

  • Chill the chicken and eggs before chopping.
  • Cut the ingredients to roughly the same size.
  • Whisk sour cream with kefir before mixing.
  • Keep the soup cold during service.

Serving suggestions

  • Add fresh dill on each bowl.
  • Serve with rye bread.
  • Pair with boiled potatoes.
  • Offer a small dab of horseradish to those who want heat.

Make ahead

Wash and measure ingredients ahead; keep perishable ingredients refrigerated until cooking.

Storage

Refrigerate covered and use within 2 days.

Food safety

Cook chicken to 74°C (165°F), hard-boil eggs and refrigerate this dairy-based soup promptly.

Frequently asked questions

Can I use whey instead of kefir?

Yes; the source offers either. Whey gives a thinner and sharper soup, so adjust sour cream to taste.

How should I store sour cream okroshka with chicken?

Refrigerate covered and use within 2 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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