Cold soups are dishes that can help out in the summer heat. Due to the ease of preparation, these dishes are incredibly popular among many housewives, and because of the great variety of recipes, you can enjoy the taste of different soups every day.
Cold Beet Soup Recipe
In the recipe for this soup, "both roots and tops" are used, which makes the dish incredibly healthy and tasty.
- two small young beets;
- two boiled eggs;
- one onion (preferably red);
- litere of water;
- a pinch of sugar;
- a tablespoon of 5% vinegar;
- two tablespoons of sour cream;
- two fresh cucumbers;
- greens (to taste);
- salt.
Take the beets, separate them from the tops and rinse everything thoroughly. Peel the beets, rinse again and grate them with a Korean carrot grater. Put the pot of water on the fire, and as soon as the water boils, put the peeled onion in it, boil for five to seven minutes, then remove the vegetable, and put the beets in the resulting broth and cook for 15 minutes. Cut the beet tops and place them in the pan to the beets, add sugar, vinegar, close the lid and turn off the gas. While the soup is cooling, rinse the cucumbers and herbs in cold water, cut them in random order, add to the soup cooled to room temperature and refrigerate for a couple of hours. Before serving, season the soup with sour cream and garnish with a boiled egg. It is worth noting that boiled potatoes can be added to the soup for greater satiety.
Cold Cucumber Soup Recipe
- three fresh cucumbers;
- two eggs;
- large stem of rhubarb;
- a bunch of parsley;
- a teaspoon of grated ginger root;
- 500 ml of kefir (fat content - to taste);
- a couple of sprigs of mint;
- salt and pepper.
Take cucumbers (it is better to use your own grown cucumbers), rinse them and cut the peel (cut off the peel if it is tough or bitter). Grate the cucumbers on a coarse grater (preferably on a Korean carrot grater). Wash the stem of the rhubarb, peel and chop it as small as possible (you can also use a grater). Rinse and chop the parsley. Tear off the leaves from the mint sprigs, chop them (if there is no mint, then you can use lemon balm). Peel the boiled eggs and chop them coarsely. Take a saucepan, mix all the previously prepared ingredients in it (do not forget to add ginger for spiciness), cover with kefir, salt and pepper, and then stir. Put the soup in the refrigerator for at least an hour, and over time, pour it into bowls and garnish with sprigs of herbs.
Recipe for delicious meat okroshka on kvass
- 300 ml of bread kvass;
- 100 grams of beef;
- a bunch of onions;
- two cucumbers;
- 50 ml sour cream;
- one egg;
- a teaspoon of sugar;
- 1/2 teaspoon of mustard;
- greens;
- salt.
Cut the boiled meat into thin strips, cucumbers and eggs into cubes. Chop greens (dill, parsley and onion), salt and grind until the mixture separates juice. Put all prepared ingredients in a saucepan, add sour cream, kvass, sugar, mustard and mix. Taste the soup and add salt if required.
