Keep It Cool: Where to Find Okroshka and Other Chilled Soups

A seafood restaurant was never likely to stop at a traditional okroshka, and Kaspiyka offers both the classic version and a marine-inspired alternative. The familiar combination of cucumber, radish, potatoes, eggs and green onions forms the base, while guests can choose between ham (UZS 80,000), prawns (UZS 90,000) or lightly cured trout (UZS 99,000). Kvass and herb-infused ayran are both available as the liquid base, allowing diners to settle one of summer’s most enduring culinary debates for themselves. The seasonal menu extends beyond okroshka to include a chilled gazpacho with prawns (UZS 115,000), where ripe tomatoes, delicate seafood flavours and cucumber tartare come together in a particularly refreshing combination. Iced teas, cold-brewed coffee, berry lemonades and milkshakes complete the picture, offering plenty of ways to escape the heat.

The team at Zira Cafe has firmly chosen a side in summer’s most enduring culinary debate. Here, okroshka (UZS 80,000) is served exclusively with sour milk, resulting in a thicker texture and a distinctly tangy, full-bodied flavour. The recipe combines mortadella, fresh vegetables and mustard, finished with half a soft-boiled egg and a scattering of green onions. A slice of toasted dark bread arrives alongside, making the dish feel particularly satisfying despite its refreshing character. For those looking to escape the heat in other ways, the café also offers lemonades, iced coffee and ice cream from a newly opened kiosk beside the terrace — perfect for taking on the go.

Syrovarnya takes a decidedly classic approach to okroshka. Guests can choose between a kvass-based version sharpened with horseradish and mustard (UZS 87,000) or a kefir alternative (UZS 84,000). The recipe stays close to tradition: boiled potatoes, eggs, cucumbers and radishes are finely grated, then combined with dill and green onions. For the meat component, the kitchen opts for slow-cooked beef prepared according to the restaurant’s signature recipe. Beyond okroshka, the seasonal menu includes Andalusian gazpacho with prawns (UZS 87,000), where bright tomato flavours take centre stage, alongside a vibrant range of berry and citrus lemonades designed for the warmer months.

Spanish restaurant Quadro offers its own take on okroshka. The classic combination of diced cucumber, radish and potatoes is complemented by tender brisket, fresh herbs and half a boiled egg — a presentation that feels both elegant and delicate. Bringing everything together is a choice of either kvass with sour cream or ayran served with lightly salted kurt, with both versions priced at UZS 78,000. The restaurant could hardly overlook one of Spain’s great summer classics. Its vibrant gazpacho (UZS 98,000) combines a tomato base with diced cucumber, celery, fresh basil leaves and stracciatella, resulting in a soup that is as refreshing as it is colourful. To complete the cooling effect, the menu also features house-made lemonades and non-alcoholic cocktails.

Lali takes a classic approach to okroshka, paying careful attention to the details that define the dish. Cucumber, radish and potatoes are cut into fine matchsticks, while a soft-boiled egg with a vividly coloured yolk crowns the bowl. Guests can choose between house-made kvass with sour cream or ayran (UZS 78,000), both finished with spring onions and fresh herbs. The seasonal menu also highlights local traditions through chalop (UZS 59,000), a refreshing soup made with Bukhara chakka, garlic and dill and served with fresh tomato and cucumber.  House lemonades and signature cocktails complete the offering, ensuring there is no shortage of ways to cool down throughout the summer.

At PRO.Khinkali, even okroshka arrives with unmistakable Georgian hospitality. Generous chunks of vegetables, egg and lightly smoked chicken are brought together with aromatic Kakhetian oil and a choice of kvass or ayran (UZS 74,000). A finishing touch of fresh herbs and flax seeds lends the soup extra character, introducing a delicate nutty note that lingers on the palate. Equally worthy of attention is the chilled tomato soup with prawns (UZS 87,000), where Imeretian cheese and pomegranate seeds add both richness and brightness to the dish. To complete the summer mood, the restaurant offers a selection of alcohol-free cocktails and colourful berry lemonades — welcome companions on even the hottest days.

At Cucucina, even okroshka (UZS 75,000) arrives with a sense of occasion. The ingredients are carefully arranged in the shape of a flower: egg whites are cut into generous pieces, cucumber and radish into fine strips, potatoes and chicken into neat cubes, while a crumble of egg yolk forms the centrepiece. The final touch arrives in the form of a hand-painted ceramic jug filled with tan. Poured tableside into the bowl, it turns a simple summer staple into an experience — executed with the effortless elegance one expects from an Italian restaurant. The seasonal menu also includes a classic gazpacho (UZS 105,000), prepared with ripe tomatoes and finished with stracciatella, olive oil and basil. And for anyone determined to escape the summer heat entirely, affogato, iced tea, mocktails and tropical lemonades offer further relief.

Manana gives okroshka a Georgian-Caucasian accent. Instead of kvass or kefir, the soup is built around matsoni mixed with mineral water, resulting in a lighter, brighter and particularly refreshing base. The rest stays close to tradition: potatoes, cucumber, radish, egg, mustard, horseradish and fresh herbs. The only notable departure is the absence of sausage. In its place, guests can choose between boiled chicken (UZS 58,000) and beef tongue (UZS 63,000). The restaurant has also prepared thoroughly for the hottest days of the season. House-made lemonades, cocktails and an impressive selection of ice cream ensure there is no shortage of ways to escape the heat.

The team at Mediterranean restaurant Azur is not afraid to experiment with flavour. Here, okroshka is far removed from its rustic roots. The chilled kefir-based soup is prepared with tiger prawns, crisp vegetables and avocado, while a subtle blend of spices adds a gentle touch of warmth and complexity. Price: UZS 119,000. The seasonal menu also features a green gazpacho (UZS 61,000), combining cucumber, avocado and creamy labneh finished with a drizzle of olive oil — an ideal choice for a light midday meal. A classic gazpacho (UZS 57,000) is available as well. Fresh tomatoes, peppers and cucumbers are blended into a smooth purée and served with rye crisps and a wedge of lemon.

At fire-driven Gorynych, summer has arrived in the form of a full-fledged festival of chilled soups. The restaurant’s okroshka (UZS 106,000) comes with plenty of character: veal tongue, potatoes and crisp vegetables are cut into fine strips and topped with half a soft-boiled egg and fresh herbs. Guests can choose between live kvass and ayran, both of which bring the dish together in their own way. The seasonal menu goes well beyond okroshka. There is Korean-style kuksi (UZS 108,000) with beef and somen noodles, as well as a classic gazpacho (UZS 78,000) finished with stracciatella. Even dessert has joined the festival. A chilled strawberry soup (UZS 69,000) arrives with lemon sorbet, offering another refreshing escape from the heat. The bar programme follows the same direction, with affogato, Borodinsky espresso tonic, tropical cocktails and calorie-free lemonades designed to cool things down even on the hottest afternoons.

Photos: restaurant websites and social media; Yandex Maps