Preparing cold first courses. Cold cucumber soup with yogurt. Types of cold soups
Okroshka with salmon is an unusual dish. I advise you to prepare such okroshka. The taste is original. The recipe is quite simple and quick.
Ingredients:
- 2 potatoes;
- 150 grams of salmon;
- 2 chicken eggs;
- 1 fresh cucumber;
- 15 grams of green onions;
- salt;
- black pepper;
- lemon juice;
- 1 glass of mineral water;
- 1 glass of kefir;
- 2 tbsp. sour cream.
01.04.2019
Okroshka with fish
Ingredients: red fish, potatoes, egg, cucumber, radish, onion, ayran, sour cream, salt, pepper, lemonA wonderful alternative to okroshka with sausage or meat would be the option with fish, or rather, lightly salted red fish. This first course will not leave anyone indifferent, you’ll see!
Ingredients:
- 100 grams of lightly salted red fish;
- 1 potato;
- 1 egg;
- 1 fresh cucumber;
- 3 radishes;
- 2 pieces of green onions;
- 250 ml ayran;
- 1 tbsp. sour cream;
- salt to taste;
- pepper to taste;
- lemon juice to taste.
01.07.2018
Classic okroshka with kvass sausage
Ingredients: kvass, sour cream, sausage, cucumber, potatoes, egg, onion, dill, parsley, salt, pepper, lemon juiceMy favorite summer dish is okroshka. There are a lot of recipes for its preparation, but today I will tell you how to prepare classic okroshka with boiled sausage using kvass.
Ingredients:
- one and a half liters of kvass,
- half a liter of sour cream,
- 250 grams of boiled sausage,
- 2-3 cucumbers,
- 2 potatoes,
- 2 eggs,
- a bunch of green onions,
- a bunch of dill,
- a bunch of parsley,
- salt,
- black pepper;
- lemon juice.
01.07.2018
Cold sorrel soup with cucumbers and eggs
Ingredients: water, boiled potatoes, sorrel, boiled egg, fresh cucumbers, salt, fresh herbs, sour creamIf you're looking for a seasonally appropriate summer entrée, this recipe for cold sorrel soup with cucumbers and eggs will help. This is a worthy alternative to okroshka or beetroot soup.
Ingredients:
- 1 liter of water;
- 3-4 boiled potatoes;
- 1 large bunch of sorrel;
- 2 eggs;
- 2 fresh cucumbers;
- salt to taste;
- fresh herbs (parsley, dill, onion) - to taste;
- sour cream - for serving.
30.06.2018
Classic okroshka with sausage
Ingredients: sausage, potatoes, cucumber, onion, egg, mayonnaise, vinegar, dill, salt, pepper, waterOkroshka is my favorite dish in the summer. Making delicious okroshka is not at all difficult. I described in detail how to do this for you in this article.
Ingredients:
- 300 grams of sausage;
- 3 potatoes;
- 4 cucumbers;
- 100 grams of green onions;
- 3 eggs;
- 100 grams of mayonnaise;
- 15 ml. vinegar;
- dill;
- salt;
- black pepper;
- water.
28.06.2018
Okroshka at the dance
Ingredients: potatoes, egg, sausage, cucumber, greens, onion, salt, pepper, lemon juice, tan, sour creamThere are a lot of okroshka recipes. Today I present to your attention a version of okroshka on tan with sausage.
Ingredients:
- 2-3 potatoes;
- 3 eggs;
- 250 grams of boiled sausage;
- 2-3 cucumbers;
- a bunch of dill;
- a bunch of parsley;
- a bunch of green onions;
- salt;
- black pepper;
- lemon juice,
- 1.5-2 l. thana;
- 200 grams of sour cream.
25.06.2018
Cold beetroot soup with meat
Ingredients: meat, potatoes, beets, cucumbers, eggs, lemon juice, salt, waterIf you want to make a cold summer soup, but are already bored with okroshka, then it’s time to try the recipe for a classic beetroot soup with meat. This option will be very tasty!
Ingredients:
- meat (chicken, pork) - 250 g;
- potatoes - 200 gr;
- beets - 200 gr;
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- lemon juice - to taste;
- salt - a small amount;
- water - 1.5-1.7 l.
21.06.2018
Gazpacho
Ingredients: tomatoes, cucumbers, garlic, onions, baguette, sweet peppers, wine vinegar, salt, olive oilGazpacho is a cold summer soup that is a worthy alternative to the usual okroshka or cold beetroot soup. It is prepared quite simply and turns out tasty and beautiful.
Ingredients:
- tomatoes - 500 gr;
- fresh cucumbers - 100 g;
- garlic - 2 cloves;
- onions - 50 g;
- baguette - 2-3 pieces;
- sweet pepper - 100 gr;
- wine vinegar - 2-3 tbsp;
- salt to taste;
- olive oil - 4-5 tbsp.
19.06.2018
Okroshka on ayran with sausage
Ingredients: boiled sausage, new potatoes, hard-boiled eggs, fresh cucumbers, radishes, green onions, dill, parsley, chilled ayran, salt, mineral waterIt’s not at all difficult to prepare delicious okroshka with sausage - the main thing is to decide what kind of dressing the soup will have. We recommend making okroshka with ayran - this drink will go well with the other ingredients and highlight their taste.
Ingredients:
- 200 grams of boiled sausage;
- 6-7 pieces of young boiled potatoes;
- 2 hard-boiled eggs;
- 2 fresh large cucumbers;
- 1 bunch of radishes;
- 1 bunch of green onions;
- 0.5 bunch of dill;
- 0.5 bunch of parsley or cilantro;
- 1 liter of chilled ayran;
- salt to taste;
- 0.5 mineral water.
19.06.2018
Beet soup with kefir
Ingredients: beets, kefir, cucumbers, eggs, salt, dillIf you are bored with okroshka, but want to pamper your family with a delicious summer soup, then we recommend making beetroot soup with kefir. It's easy to do and always works out!
Ingredients:
- beets - 200 gr;
- low-fat kefir - 0.5 l;
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- salt - a little;
- fresh dill.
15.06.2018
Cold beetroot soup with tops
Ingredients: beets with tops, cucumbers, eggs, sour cream, dill, citric acid, waterA very tasty cold beet soup with tops can be prepared in hot weather. The recipe is very simple.
Ingredients:
- beets - 300 grams,
- cucumbers - 200 grams,
- eggs - 2-3 pcs.,
- sour cream - 100 grams,
- dill - bunch,
- citric acid - 2 pinches.
12.06.2018
Cold beetroot soup with sausage
Ingredients: beets, potatoes, sausage, cucumbers, eggs, dill, apple cider vinegar, sour cream, saltBeetroot soup is cold and delicious - it's an excellent summer first course. Both adults and children will eat it with pleasure, and housewives will appreciate the simplicity of its preparation.
Ingredients:
for 2 liters of water:
- beets - 2 medium pieces;
- potatoes - 2 small pieces;
- boiled sausage - 150-180 g;
- cucumber - 2 medium pieces;
- eggs - 2 pcs;
- dill;
- apple cider vinegar - 1 tsp;
- sour cream for serving;
- salt to taste.
10.06.2018
Beet soup on water with eggs
Ingredients: beets, cucumbers, eggs, green onions, parsley or dill, salt, sour cream, vinegarIn the summer, I suggest you prepare not soup, but cold soup for your first meal. Today I described for you a recipe for cold beet soup in water with eggs.
Ingredients:
- beets - 1 pc.,
- cucumbers - 2 pcs.,
- eggs - 2 pcs.,
- green onions - a bunch,
- parsley - a bunch,
- salt - half a tsp,
- sour cream - 4 tbsp.,
- vinegar - 1 tbsp.
03.05.2018
Frozen spinach soup
Ingredients: spinach, potatoes, onions, celery, zucchini, broth, butter, sour cream, salt, sesame seedsI often make spinach soup for lunch. The dish turns out very tasty and nutritious. To decorate before serving, I put a little black sesame on top.
Ingredients:
- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onion;
- 80 grams of celery;
- 200 grams of zucchini;
- one and a half liters of chicken broth;
- 20 grams of butter;
- 20 grams of olive oil;
- 120 grams of sour cream;
- salt;
- black sesame.
21.02.2018
Lenten okroshka
Ingredients: beets, potatoes, cucumber, dill, onion, lemon, kvass, salt, pepperLenten okroshka turns out very tasty. I described the recipe for making kvass in detail for you.
Ingredients:
- 1 beet,
- 1-2 potatoes,
- 1-2 cucumbers,
- a bunch of dill,
- 6-7 pcs. green onions,
- half a lemon,
- 300-400 ml. kvass,
- salt,
- black pepper.
22.09.2017
Cold classic beetroot soup
Ingredients: beets, potatoes, cucumbers, eggs, water, vinegar, salt, herbsCold beetroot has many variations, but the best, in our opinion, is the classic one. No need to invent anything, take our simple recipe as a basis and prepare this summer first course. You won't regret it, we promise!
Ingredients:
- beets - 300 gr;
- potatoes - 200 gr;[
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- water - 2 liters;
- vinegar - 1 tbsp;
- salt - 0.5 tsp;
- greens (dill) - 1 bunch.
Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.
Despite the fact that calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing signals the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small celebration, because winter has receded and a new gardening season awaits us. But, besides the spring primroses, there is still something to see and admire in the garden in the month of April.
Carrots come in different colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); White carrots have a lot of fiber, and purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will talk about the best early, middle and late varieties in this article.
We recommend a fairly easy pie recipe with a delicious chicken and potato filling. An open pie with chicken and potatoes is an excellent hearty dish that is suitable for a hearty snack; it is very convenient to take a couple of pieces of this pastry on the road. The pie is baked in the oven for one hour at 180 degrees. After this, we lay it out on a wooden surface, having first released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.
The long-awaited spring for many indoor plants is the period of the start of active growing season, and for most - the return of their decorative properties. While admiring the young leaves and emerging shoots, you should not forget that spring is also a great stress for all indoor plants. Sensitive to changes in conditions and universal, all indoor crops face much brighter lighting, changes in air humidity and temperature conditions.
You can easily prepare homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience. You can bake Easter cake not only in a special form or in a paper mold. For your first culinary experiences (and more), I advise you to take a small cast-iron frying pan. Easter cake in a frying pan will not turn out as high as in a narrow pan, but it never burns and is always well baked inside! Cottage cheese dough made with yeast turns out airy and aromatic.
It is also interesting because its fruits (pumpkins) are used for food by young, not ripe ones (greens). This means that you don’t have to wait for the harvest to ripen, and from late spring to autumn you can have fresh vegetables on your menu. In your garden beds, it is better to grow varieties and hybrids of zucchini that are resistant to diseases and changes in weather conditions. This eliminates unwanted treatments and allows you to get a harvest in any weather. It is these varieties of zucchini that will be discussed in this article.
In the middle zone, April is the time when the first flowering of plants in gardens and parks begins. The constant soloists of the spring that has come into its own are the bulbous primroses. But even among the ornamental shrubs you can find those that will delight you with fragrant flowers that enliven the still inconspicuous garden. The main riot of beautifully flowering ornamental shrubs occurs in the month of May, and most of them, as a rule, bloom in mid-May.
Salad “Uzbekistan” with green radish, boiled meat and eggs is a classic dish of Uzbek cuisine, known to many since the times of the USSR. In any Uzbek restaurant you could order this simple but very tasty salad with meat and radish as an appetizer. If you have never cooked this dish before, I advise you to try it - you will like it and fall into the category of favorites! You can diversify the taste a little and add finely chopped cilantro, parsley and a pod of red chili pepper.
We are offered such a huge number of different preparations that, at times, even an experienced summer resident can get confused about choosing one or another fertilizer. In this article, we invite the reader to get acquainted with OMU - a complex granular organomineral fertilizer of prolonged action, which compares favorably with other modern complex fertilizers. Why is WMD the best nutrition you can offer your plants and how does it work?
The group of medicinal plants that have a general calming (sedative) effect includes a large number of aromatic herbs and shrubs. When used correctly, teas and infusions from these plants help cope with stressful situations, improve mood, eliminate or reduce nervous overexcitation. In this article we will talk about nine of the most interesting, in our opinion, medicinal plants that can be grown on the site without much difficulty.
Fragrance is not the most important feature and is not at all associated with orchids. But for some species and individual varieties, the smell is a significant addition to their main “image”. Favorite sweets, confectionery and spicy aromas are not uncommon among orchids. Vanilla aromas or more original spices in the scent notes give the delightfully bright flowers even more exotic. And you can choose spicy fragrant orchids from both popular and rare species.
Easy pear and nut muffins - sweet, juicy and delicious! The birthplace of muffins is considered to be Great Britain and America. In England, such muffins are made from rich yeast dough, in America from buttery yeast-free dough, which is loosened with baking soda or baking powder, or both at the same time. The basic muffin recipe looks something like this: 200 g flour, 200 ml milk or kefir, 100 g eggs, 100 g butter, baking powder and soda.
What does it take to get a good potato harvest? Many gardeners will say - good seed material, fertile soil, timely watering and fertilizing. But there is one negative factor that can significantly reduce the potato yield, despite the fulfillment of the above conditions - weeds. On plantations overgrown with weeds, it is not possible to obtain a rich potato harvest, and repeated weeding is one of the most labor-intensive procedures in caring for the crop.
Some of the summer residents are lucky and they acquire an estate with several mature spreading trees that create shade and cozy corners. But our new dacha had virtually no such plantings. And the half-empty area behind the chain-link mesh turned out to be completely open to prying eyes. That's why this interesting design arose, which meets the specific requirements of our family. I think our experience in constructing multifunctional plant supports will be interesting to you too.
Soups can be classified on different grounds. For example, in terms of structure. Puree soups are very tasty; they are prepared using a blender. There are soups in which vegetables, cooked separately, are added to the strained broth - this gives them special transparency. But most soups are cooked following step-by-step rules (First meat, then potatoes, then frying... etc.).
A special place in cooking is occupied by cold soups - those that are not cooked over fire or are served cold. Among the most famous are Russian okroshka and Spanish gazpacho. These soups are especially good in the summer. I've put together 13 recipes for excellent cold soups that will fill you up and refresh you.
Chicken cold soups
Broth with celery
Carefully remove fat from chicken (or beef) broth, add celery, cut into small cubes, cook until tender and cool. Season to taste, sprinkle generously with chopped herbs and serve with crispy bread or croutons sprinkled with cumin. Sour cream suits the soup.
Chicken bouillon
Ingredients: 11/2 l chicken broth, 30 g flour, 30 g butter, 100 g sour cream, salt.
How to cook: Make a sauté using flour and butter. Pour in the broth and simmer over low heat for about 20 minutes, constantly skimming off any foam that forms. Strain, season with sour cream and place in a cool place. Serve the well-chilled broth with wheat bread croutons.
Chicken soup
Ingredients: 11/2 liters of chicken broth, 100 g of boiled chicken meat, 80 g of green peas.
How to cook: Carefully remove the fat from the chicken broth and place it in a cool place for about 2 hours. Cut the chicken meat into small cubes. When serving, place a tablespoon of chopped chicken and green peas on each plate and pour over the cooled broth. Serve with wheat bread, croutons or puff pastry pies.
Cold soups with tomatoes
Cold tomato soup with meat broth
Ingredients: 500 g of tomatoes, 1 liter of meat broth, sour cream (or white wine), ground black pepper, salt, sugar, parsley.
How to cook: Wash the tomatoes, cut into four parts, put in the broth and cook for about 15 minutes. Rub through a sieve, add salt and pepper, add sour cream and sugar to taste. Cool. Serve, sprinkled with finely chopped parsley and small cubes of toasted wheat bread.
Cold tomato soup
Ingredients: Tomato juice, salt, ground black pepper, a little garlic and onion juice, green onions, vegetable oil, cucumbers or bell peppers, sour cream, parsley and dill.
How to cook: Salt and pepper tomato juice. Add garlic and onion juice, chopped green onions and finely diced cucumbers or peppers. Place in the refrigerator. When serving, sprinkle with chopped parsley and dill and add sour cream to the soup. Serve with crispbread.
Tomato puree soup
Ingredients: 500 g tomatoes, salt, ground black pepper, grated cheese, sour cream.
How to cook: Wash the tomatoes, rub through a sieve, add salt and pepper. Pour in cold boiled water, stir and place in a cool place. When serving, season with sour cream and sprinkle with grated cheese. Serve with wheat bread croutons.
Tomato and plum soup
Ingredients: 500 g tomatoes, 250 g plums, ¾ l apple juice, a slice of lemon, cloves, cinnamon, vanilla sugar, starch, corn flakes or crushed crackers.
How to cook: Chop the tomatoes and plums, put them in a saucepan, add lemon, spices, pour in a little boiling water and cook. Drain the broth and brew it with starch mixed in cold water. Pour in apple juice and place in a cool place. When serving, place the stewed tomatoes and plums in plates, pour in the cooled soup and sprinkle with corn flakes or crushed breadcrumbs.
Vegetable cold soups
Vegetable puree soup with vermicelli
Ingredients: 500 g of tomatoes, 2-3 potatoes, 1 large onion, 2 carrots, 2 bell peppers, some fresh cabbage, 3 tablespoons of vegetable oil, vermicelli, parsley.
How to cook: Finely chop the peeled and washed vegetables, add salt, add water and cook. Rub the cooked vegetables through a sieve, pour in the vegetable broth, add vermicelli, add vegetable oil and cook until the vermicelli is ready. Cool. Serve sprinkled with finely chopped parsley.
Cold vegetable soup
Ingredients: 500 g of vegetables (potatoes, carrots, cabbage, celery, turnips, onions, etc.), 250 g of sour cream, 2 eggs, 1 pickled cucumber, lemon juice, salt, chopped dill and parsley.
How to cook: Peel, chop and cook vegetables in salted water until tender. Season with lemon juice and place in a cool place. Hard boil the eggs. Add chopped eggs, cucumber and sour cream to the cooled soup. When serving, sprinkle with chopped dill and parsley.
Potato soup
Ingredients: 1 kg potatoes, milk, lemon juice, ground red pepper, salt.
How to cook: Peel potatoes and boil in water. Drain the broth and rub the potatoes through a sieve. Boil the milk and add to the potatoes in such an amount to make a puree soup. Season with salt, pepper and lemon juice and place in a cool place. When serving, sprinkle with chopped herbs.
Cold herbal soups
Rhubarb soup
Ingredients: 500 g rhubarb, 375 g full-fat cottage cheese, ¼ l milk, sugar, lemon zest, corn flakes.
How to cook: Chop the well-washed rhubarb, put it in a saucepan, add water, season with sugar and lemon zest, cook and put in a cold place. Grind the cottage cheese with milk, adding a little sugar, and place on plates. Top with chilled rhubarb compote and sprinkle with cornflakes.
Sorrel soup
Ingredients: 500 g sorrel, ½ l cream, 2-3 eggs, salt, fresh cucumbers and tomatoes, 100 g lean ham, dill.
How to cook: Boil washed and chopped sorrel in salted water, pour in the scrambled eggs and place in a cool place. When serving, place sliced cucumbers and tomatoes and cubes of ham into plates, pour in the soup, season with cream and sprinkle with chopped dill.
Cold buttermilk soup
Ingredients: 1 liter of buttermilk, 200 g of rye bread, salt, lemon juice, dill.
How to cook: Grate the rye bread or finely chop it. Pour in cooled buttermilk, add salt, lemon juice and refrigerate for a while. When serving, sprinkle generously with finely chopped dill.
With the onset of the first warm days of spring, the body begins to require fresh vegetables. Heavy borscht and hot soups are replaced with light first courses. Among them are cold soups for the summer (recipes below), which are prepared with vegetable broth, kvass, and fermented milk products.
Vegetable soup made from broccoli or cauliflower, boiled in water
They satisfy not only hunger, but also thirst. Soups are prepared from both boiled and fresh vegetables. They add lean meat, fish, seafood, and sausages. Dill, parsley, celery, and cilantro are used as seasonings.
Store soups in the refrigerator at a temperature of +6 degrees. The base and filler, the “salad,” are kept separately. Combine the components just before serving.
If the soup is prepared on the basis of fermented milk products, then it is not recommended to leave it in the refrigerator for more than a day. Puree soups are best eaten during the day. Soups made with vegetable broths can be stored for up to 72 hours.
Soup serving temperature +6, +12 degrees. This temperature prevents vegetables from oxidizing and they will not lose their taste and color. At higher temperatures, vegetables darken.
If the dish is not chilled enough, then place a bowl of ice on the table along with a bowl of soup. The bowl is placed in a wide dish. Place ice tongs on the edge of the dish.
Cold soups for the summer: simple recipes
Delicious cold soups for the summer do not always require complex recipes. The basis is yogurt, low-fat kefir or whey.
The process for preparing cold fermented milk soup is as follows:
- 2 cucumbers and the whites of 3 boiled eggs are cut into strips and placed in a bowl.
- The yolks are crushed by hand.
- Add dill and salt to the salad.
- The soup will retain its harmonious taste if you chop the greens not with a knife, but tear them with your hands.
- The salad is poured with 1 liter of kefir.
- The soup has a pleasant sourness. If there is not enough acid, add lemon juice.
The fermented milk base is often replaced with sorrel decoction. The soup is prepared with a lot of greens. Cold sorrel soup is prepared as follows:
- Take 200 g of sorrel, cut it into large pieces, throw it into boiling water: cook for 3 minutes. Allow the broth to cool.
The sorrel must give up its acid to the decoction, so you should not immediately discard it through a colander. After the broth has cooled, the sorrel is removed. Some people prefer to leave the greens in the soup.
- 3 cucumbers and 3 egg whites, chopped into strips.
- Dill and onion are finely chopped with a knife.
- The resulting salad is combined with the cooled broth.
- Egg yolks are ground with sour cream and placed on plates as a dressing.
Okroshka: classic and non-traditional recipes
Initially, the famous cold soup of Russian cuisine, which was prepared for the summer, okroshka was a dish for poor people. They crushed turnips and onions into bread kvass.
Noticing that the peasant soup cooled well in the summer heat, they began to serve it to the princely table. Vegetables and beef were added to okroshka. Currently, the classic okroshka recipe has been diversified with other products.
Cold soups for the summer, the recipes of which are very diverse, most often begin with the beloved okroshka For the salad:
- low-fat sausage – 300 g;
- medium size potatoes - 4 pcs. (potatoes are boiled in their jackets);
- 4 boiled eggs;
- cucumbers – 3 pcs.;
- 8-9 pcs. radish;
- greenery.
Mix the dressing separately. To do this, in 1 tbsp. sour cream add sugar on the tip of a teaspoon, salt and ½ tsp. sauce with mustard.
Preparation procedure:
- vegetables are cut into cubes;
- mix the salad with herbs, sugar, mustard and sour cream;
- add kvass to the vegetables - 1.5 liters.
- salt to taste.
Note:
- Boiled sausage is often replaced with smoked sausages, boiled beef, chicken, boiled or dried fish.
- Salad and kvass are kept in the refrigerator.
- The soup is mixed before serving.
- To make the okroshka fragrant, dill is finely chopped and ground with salt and sugar until juice appears.
- The resulting mixture is added to the soup in advance, and not before serving.
Seafood lovers make okroshka with shrimp or squid. Mineral water is used as a base - 1 liter. For dressing use mayonnaise - 5 tbsp. l. The salad is made from the following ingredients:
- 250 g shrimp (boil in water with lemon added);
- 5 boiled eggs;
- small cucumbers or tomatoes – 3 pcs.;
- bunches of onions and dill;
- lemon juice, salt, black pepper for spiciness.
Eggs and shrimp are peeled. All ingredients are crushed into cubes. Seasonings and herbs are added to the salad. Mayonnaise is pre-mixed with mineral water and added to the salad.
The soup will be less high in calories if you replace the mayonnaise with low-fat sour cream.
Delicious light soups (recipes with photos)
Summer cold soup can have a thick, uniform consistency. To do this, vegetables are crushed in a blender to make a puree. Soups are low in calories and are easily digested by the body.
Cold tomato soup
For the soup, use 1 liter of thick tomato juice or 1 kg of fresh tomatoes. Tomatoes are kept in boiling water and peeled.
The soup is filled with vegetables: 2 peeled cucumbers and pepper; 1 sweet onion, 2 small cloves of garlic. Vegetables are pureed and seasoned with salt. If the puree is not sour enough, then add ¼ tsp. table vinegar or citric acid.
Spanish cold soup "gazpacho"
For preparation, use 1.5 liters of tomato juice and 0.5 kg of soft tomatoes without green veins. Tomatoes are peeled and peeled. Gazpacho is a puree soup:
- Prepare the base: take a red onion, bell pepper, peeled cucumber. Fresh vegetables are pureed. The resulting mass is passed through a sieve.
- Salad. Chop the onion, cucumber, and sweet pepper into cubes.
- Refueling. Combine the juice of 1 lemon, 2 finely chopped garlic cloves, 1 tsp. table vinegar, 2 drops Tabasco sauce, 1 tbsp. l. vegetable oil.
- Mix all ingredients. Place the soup in the refrigerator for 2 hours to let it steep.
Before serving, add croutons and coriander to the bowl of gazpacho. Ground red pepper is used for spiciness.
Cold cucumber soup
The basis for the soup is vegetable puree and mineral water, with or without gas:
- 3 cucumbers without peel;
- 3 mint leaves;
- 3 stalks of dill;
- 1 tbsp. mineral water;
- 1 tsp. salt.
A puree is made from cucumbers and herbs. Add mineral water and salt. If desired, the soup is filled with seafood: shrimp or squid.
Korean cold soup
The dish is prepared from vegetables, meat and noodles, called “kuksu” in Korean. The cold soup for the summer was called “Kuksi”. The dish is distinguished by a large number of spicy seasonings.
It is important to know! In order not to get confused in the recipe, the process of preparing cold soup for the summer in Korean is divided into stages:
- make broth
- fry the meat
- pickle vegetables,
- frying pancakes
- cook noodles.
The soup is formed before serving and is not stirred.
Stage 1. Add marinade to boiled cold water: take 3 liters of water for soup. The broth is combined with grated vegetables: 200 g cucumbers, 1 tomato.
Stage 2. 1.5 kg of pork is cut into strips and fried in vegetable oil until half cooked. Add half an onion to the meat and simmer until the meat is cooked: the onion should not be boiled.
Stage 3 – chop 3 carrots, pour marinade. Add fried onions to the salad: finely chop 1 onion.
Stage 4 – chop 200 g of cabbage, pour in marinade with the addition of 1 tbsp. l. vegetable oil.
Stage 5 – 400 g of cucumbers are cut into half rings and left in a bowl with the marinade.
Stage 6 – make an omelet from 4 eggs: beat the eggs, add salt. Grease a heated frying pan with oil. The egg mixture is distributed over the frying pan in small portions. The pancakes are rolled into a roll and cut into noodles.
Stage 7 – cook udon noodles or thin spaghetti.
Stage 8 – form the soup.
For 1 serving of marinade you will need:
- 20 g soy sauce,
- salt, sugar – 5 g;
- garlic clove;
- ½ tsp. table vinegar;
- a pinch of pepper mixture.
The dish is collected in a bowl with thick walls in layers:
- noodles;
- bouillon;
- put handfuls of cabbage, carrots, cucumbers; meat, pancakes;
- garnish with parsley leaves and sesame seeds.
Cold soup made from beets
Fans of hot borscht in the summer can prepare cold beet soups. Vegetable decoction, kefir, mineral water, and whey are used as a base. The broth can be sour kvass, like for okroshka.
Housewives prepare beetroot pancakes according to different recipes: classic, Ukrainian, Lithuanian, Belarusian. Vegetables, boiled meat or sausages are used as filler.
Cold beetroot soup - classic recipe with photos
Ingredients:
- for the broth: 2 beets, 1 large potato tuber, 1 carrot;
- seasonings: 1 clove, 2-3 allspice peas, bay leaf;
- for salad: 2 eggs, cucumber;
- for dressing: a bunch of green onions and dill;
- if desired, 200 g of chicken or beef; replace meat with doctor's sausage or ham.
Peel the vegetables, add water and bring to a boil. Add seasonings to the broth. Boil vegetables until tender. After preparation, the broth is drained and cooled in the refrigerator.
All ingredients are chopped into cubes, the beets are chopped on a grater. The salad is salted and diluted with broth. The beetroot soup is left in the refrigerator for 2 hours.
The meat filling is placed in a bowl before serving. For acid, add sour cream, vinegar or citric acid.
Cold beetroot soup - recipe with kefir
For beetroot soup, which is prepared with kefir, potatoes and beets are boiled in their skins. Kefir is chosen low-fat or 0.5%. The amount of vegetables is calculated for 1.5 liters:
- small size 2 beets;
- 3 cucumbers;
- hard-boiled eggs – 4 pcs.;
- 200 g radishes: approximately 10 pieces;
- dill, green onions;
- salt.
The beets are chopped on a coarse grater, cucumbers, radishes, and egg whites are cut into half rings or cubes. The yolks are ground with a small amount of kefir. The salad is combined with kefir, seasoned with chopped herbs and salt.
Important to remember! The components of cold, fermented milk-based soup are stored separately in the refrigerator.
The salad is placed in a plastic container, kefir or whey in a glass container.
Form the soup before serving.
Light vegetable soups for diet
Those who want to lose weight choose recipes for fat-burning soups. They are cooked in vegetable broth or in a second meat broth.
For meat broth, use chicken breast or lean beef. Soups are consumed hot or cold (for example, in summer).
Recipe No. 1
You will need:
- cauliflower and white cabbage - ¼ fork;
- large bell pepper;
- carrot;
- ½ ginger root;
- stalks of 1 celery;
- dill, onion;
- garlic, pepper;
- juice of ½ lemon;
- no salt is added.
Vegetables are cut into large slices and boiled for 15 minutes. Season the soup with herbs, lemon juice, garlic, and pepper.
Recipe No. 2
Ingredients:
- 4 tomatoes: peeled;
- Bell pepper;
- a bunch of celery;
- bulb;
- carrot;
- ½ head of cabbage;
- curry, cumin.
Vegetables are cut into cubes and boiled for 20 minutes. Seasonings are added to the soup 2 minutes before it is ready. The dish will be rich if you add bay leaf to the broth. A clove of garlic will add spiciness.
In the summer heat, there is no need to spend a long time at the stove to prepare a tasty and satisfying dish. Recipes for cold soups will save the housewife time and will appeal to lovers of meatless dishes.
Soups are light and low-calorie. They will always keep you in good shape.
Take care of yourself and be healthy!
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The most popular recipe for cold soups for the summer is okroshka:
We offer a video recipe for another cold summer soup - the famous gazpacho:
3 years ago
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Refreshing cold soups - an unforgettable taste of summer! With the onset of hot weather, our body refuses rich cabbage soup, heavy fried foods and high-calorie baked goods. A delicious and easy-to-prepare cold soup is an excellent solution for a hot summer day. Many people pamper their households in the summer months with light cold soups based on fresh vegetables, or nettles, healthy beetroot soups and botvinya.
A dessert option for an afternoon snack is a refreshing berry soup, which can be prepared from any pureed berries, adding cream and sugar to the puree to taste.
Summer cold soups- a real salvation. Why this soup is useful - it simultaneously quenches hunger and thirst, does not overload the digestive system and serves as a source of valuable vitamins and minerals.
Types of cold soups
All summer soups can be divided into two groups:
- Those that are first cooked and then cooled before serving.
- Chilled fresh ingredients are chopped and dressed with a liquid base.
Cold soups can be prepared from a wide variety of products - meat, fish, mushrooms, vegetables, fruits and berries. Most summer soups include fresh vegetables and herbs, which give dishes a pleasant aroma and enrich them with vitamins.
Almost every kitchen in the world can find its own recipes for cold soups. In Rus', for a long time in the summer they served botvinya, kholodniki, green cabbage soup, beetroot soup and cold soup.
In Mediterranean countries, cold tomato soups such as gazpacho and salmorejo are popular and are often served as an aperitif.
The Bulgarian cold tarator soup, prepared with yogurt with the addition of lettuce, chopped cucumber, dill, garlic and chopped walnuts, is perfectly refreshing on a hot day.
Thanks to the addition of fresh herbs and sour taste, cold soups quench your thirst well, energize you and help you get rid of extra pounds.
Features of preparing summer soups
There are a huge number of recipes for cold soups, with the addition of a variety of products. But there are several recommendations common to dishes in this category.
- As a liquid for preparing cold soup, you can use chilled ones - bread or beet kvass, a decoction of vegetables, fruits and mushrooms, fermented milk products or acidified mineral water.
- To any cold soup, except fruit soup, you can add finely chopped herbs - parsley, cilantro, dill or celery. You can also add one or two tablespoons of sour cream and some edible ice to a bowl of soup before serving.
- Before preparing okroshka, all boiled ingredients are cooled to room temperature. To obtain a piquant taste, you can add a little ready-made mustard or citric acid to the okroshka dressing.
- To prepare cold soups with kefir or yogurt, dairy products are diluted by about a third with mineral or drinking water.
- Lemon or orange zest, a little cloves or cinnamon are added to berry soups for flavor. Spices should not drown out the natural fruit aroma. Add sugar or honey to the dish sparingly - the soup should retain its refreshing sourness. Cream or sour cream is added to cold berry soups before serving in plates or served separately in a gravy boat. Fruit soups are often served with a side dish - sweet casseroles, dumplings, boiled rice, croutons or diced biscuits.
And now, 5 cold soups must-cook recipes this summer!
The best cold soups
Kholodnik with beet broth - traditions of Russian cuisine
Take a large young beet or two small ones and boil until tender. In addition to root vegetables, you can also add beet tops to the soup - they are added to the pan a few minutes before it is ready. We do not pour out the broth. Peel the beets, finely chop or grate them on a coarse grater and return them to the container with the broth. Chop 3-4 boiled eggs. 2-3 fresh cucumbers, green onions and dill. Add salt, sugar, vinegar or citric acid to the dish to taste. Serve chilled with sour cream.
Cold green soupwith sorrel - a godsend for summer residents!
Cut 5-6 young potatoes into large slices and boil in boiling salted water. 3-5 minutes before readiness, add a large handful of washed and chopped sorrel. Cool the broth and grind through a sieve or grind with a blender. In a separate container, mix 2-3 diced eggs, one or two cucumbers and a bunch of green onions. Mix the solid and liquid components of the soup, add a couple of tablespoons of olive oil, salt, sugar and citric acid to taste. We keep everything in the refrigerator and add sour cream to plates before serving.
Cold gazpacho soup– refreshing taste of the Mediterranean
To prepare gazpacho tomato soup, take 5-6 medium tomatoes, a couple of fresh cucumbers (peeled), 2 red bell peppers, 2-3 cloves of garlic, 2 tablespoons of wine vinegar, one small onion, a couple of slices of bread, a small bunch of parsley and about 50 ml olive oil
Grind the garlic and salt in a mortar, add the crumbled bread and olive oil, stir until smooth and let it brew for half an hour. At this time, finely chop the onion and add vinegar. Place the pepper in the oven and bake for 10 minutes at 200C until brown spots appear, then keep in cling film and remove the skin. We make cross-shaped cuts on the tomatoes, dip them in boiling water and peel off the skins. Place chopped tomatoes, cucumbers, peppers, pickled onions and the contents of a mortar into a blender and grind into a puree. The finished mixture can be slightly diluted with mineral water, dry red wine or tomato juice. Serve chilled in glasses.
(step by step recipe with photos)
A light and healthy vegetable soup based on yogurt or natural unsweetened yogurt is a real salvation in the heat. To prepare 5 servings of cold tarator soup, we need 800 ml of curdled milk, 250 grams of sour cream, half a kilogram of young cucumbers, 100 grams of walnuts, a couple of cloves of garlic, a bunch of herbs, 100 grams of vegetable oil, salt to taste. Preparing this soup is very simple - grate cucumbers on a coarse grater, finely chop dill and parsley, pour sour cream mixed with yogurt over the vegetables and herbs. Add chopped walnuts, vegetable oil, minced garlic and salt. Mix everything thoroughly, cool and serve.
Dessert soup with berries and yogurt is the perfect afternoon snack on a hot day!
Any seasonal berries are suitable for this soup - strawberries, raspberries, blueberries, as well as cherries, cherries, peach or apricot. For two servings you will need 300 grams of berries, the same amount of dessert yogurt, kefir or curdled milk, sugar or honey to taste. You can also add a few mint or lemon balm leaves here for a more piquant taste. Place the berries, sugar and yogurt in a blender bowl and stir until smooth. You can slightly dilute the puree with mineral water or fruit juice, add a little crushed ice. Serve immediately in tall glasses with cookies, muffins or cottage cheese casserole.
Don't be lazy make summer cold soup from products that are in the refrigerator. Take a break from tiring standing at the stove without depriving your family of a nutritious and tasty lunch!
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