In hot weather, you almost don't want to eat, but you still need to replenish the energy and vitamin losses of the body. The best option is to prepare a cold soup for lunch in the summer. There are a lot of options for such dishes, choose and cook from vegetables and other healthy foods.
It is necessary
- For beetroot:
- - 2 beets and 2 cucumbers;
- - 40 g each green onion and lettuce;
- - 20 grams of parsley and dill;
- - 4 boiled chicken eggs;
- - 150 g of 20% sour cream;
- - 3 tsp lemon juice;
- - 1/2 tsp Sahara;
- - 1, 5 tsp fine salt;
- For gazpacho:
- - 5 green bell peppers;
- - 3 cucumbers and garlic cloves;
- - 15 g of parsley and green onions;
- - 100 g of wheat and rye bread;
- - 400 ml of water;
- - 70 ml of olive oil;
- - 20 ml of table vinegar and lemon juice;
- - 1 tsp sea salt;
- For fish okroshka:
- - 1.5 liters of kvass;
- - 500 g fillet of white fish;
- - 3 cucumbers and 3 potatoes;
- - 1 radish;
- - 50 g green onions;
- - 15 g of dill and parsley;
- - 3 boiled chicken egg yolks;
- - 80 g sour cream;
- - 1 tsp Russian mustard;
- - salt;
- For a tarator:
- - 500 ml of natural yogurt;
- - 4 cucumbers and garlic cloves;
- - 50 g of walnuts;
- - 30 g of dill;
- - 100 ml of vegetable oil;
- - salt.
Instructions
Step 1
Beetroot
Thoroughly wash the beets with a sponge, put them in a medium-sized saucepan and fill with water and lemon juice dissolved in it so that it covers the roots by 2-3 cm. Cook the red vegetable for 40 minutes at moderate temperature, then put it in ice water, the broth save and refrigerate.
Step 2
Chop 2 eggs, finely chop all the greens and grind together with sugar and half the salt. Peel the beets and cut into cubes, like cucumbers, add to the egg mass and mix with sour cream.
Step 3
Transfer everything to a saucepan, pour 1.5 liters of red broth there (if it turns out to be less, add water). Pour the cold soup into bowls and serve with half an egg in each serving.
Step 4
Green gazpacho
Peel the peppers, cut them lengthwise and place them on a baking sheet, convex side up. Sprinkle them lightly with olive oil and bake for 15 minutes at 200oC, cool slightly and peel them off.
Step 5
Cut the cucumbers into small pieces and smooth them into a smooth puree with a blender. Soak white bread in water, crush the garlic cloves in a special press, tear the green onions and parsley with your hands, put everything in the blender bowl along with the peppers and olive oil and whisk again.
Step 6
Season the resulting puree with sea salt, lemon juice and vinegar and pour in cold water. Make rye bread croutons in a skillet or oven and add them to the soup before serving.
Step 7
Fish okroshka
Boil fish fillets in salted water for a few minutes, lay out. Cook the jacket potatoes on the adjacent hotplate. Cool everything and chop randomly, like peeled cucumbers. Peel the radish and grate on a fine grater.
Step 8
Mix the egg yolks with chopped onions and herbs, mustard, sugar and a spoonful of salt in one cup thoroughly. Dilute this mixture with 100 ml of kvass. Combine all ingredients in a saucepan or large bowl, add kvass and stir.
Step 9
Tarator
Chop the cucumbers into thin strips with a knife or grate on a coarse grater. Sprinkle them with a pinch of salt and let sit for 5-10 minutes. Whisk the yogurt and butter vigorously with a mixer or whisk for 4-5 minutes.
Step 10
Crush the garlic cloves and walnut kernels in a mortar, stir in the butter-milk mass. Also add cucumber puree with liquid, chopped dill there. Stir the soup and season with salt to taste.
