[1][2] The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and kvass, which is a low-alcoholic (1.5% or less) beverage made from fermented black or rye bread.

Later versions that first appeared in Soviet times use light or diluted kefir, whey, ayran, or carbonated water instead of kvass.

Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad.

In the recipes with carbonated de water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice; this is to replace the flavor in the absence of kvass.

Sometimes ice cubes are added to served portions to keep the soup cold in hot weather.