In hot weather, you want coolness, this desire also extends to food. Therefore, the question of which soup is better to cook in the summer becomes more than relevant, because you still need to satisfy your hunger, but you don't really want to do this with the help of fatty broths.
The ideal way out of this situation would be cold soups, which not only satisfy hunger, but also help cool down. Their recipes are present in many national cuisines, so the choice can be quite varied.
Kvass-based soups
The composition of the ingredients of such soups depends largely on personal taste preferences. The traditional base of the soup called okroshka is vegetables and herbs. Moreover, it can be either completely vegetarian, when it is prepared from finely chopped boiled potatoes, radishes, cucumbers and herbs, or with the addition of animal products. It can be both boiled eggs or meat, and sausage, and in some recipes you can even see canned fish in okroshka, although the appearance of such a dish turns out to be no less peculiar than its taste. Kvass is used both white and sweet red.
If desired, or intolerance to kvass, it can be replaced with not too fatty kefir, yogurt and even cucumber or cabbage pickle.
Sweet cold soups
These summer soup recipes are especially good for families with children, as the latter are especially appreciated. This is understandable: to a greater extent, such soups are similar to desserts and are radically different in taste and composition from what is usually served for lunch. Recipes for sweet soups can be developed independently, you just need to pick up matching fruits and pour them with milk or not too fatty yogurt. If you want to get a more satisfying dish, then separately boiled not very large pasta or noodles or white croutons can be used as an additive to fruits.
In addition to sugar, a variety of sweet syrups can also be added to milk or yogurt based soups to help change the flavor.
Other recipes for soups in the heat, which do not require a long stay at the stove
These include beetroot, botvinia, gazpacho and a host of other recipes. Beetroot should be prepared on a decoction of young beets. An indispensable addition to this recipe is a spoonful of sour cream or heavy cream, but the composition of the soup itself is similar to okroshka made from herbs, vegetables and eggs. Botvinia is also a kind of okroshka, since it is based on kvass, but fresh sorrel, beet tops, spinach, and nettle become the dominant ingredients in this recipe. They are crushed and mixed with cucumbers, boiled fish and beets, and then poured with kvass. Less common, but no less tasty is gazpacho soup, which is a mixture of vegetables and bread, drenched in chopped tomatoes, mixed with vegetable oil and vinegar. At the same time, the composition of the soup itself may differ, only its main ingredients will remain unchanged: tomatoes, herbs, vegetable oil, vinegar and bread.
