Cold soup on hot days is a great option for a light, dietary meal that is filling and refreshing at the same time. Greens, pumpkins, tomatoes and other vegetables - many fresh fruits from your own summer cottage or market can be an ingredient for the first course. Try different cold soups - homemade recipes that have become traditional in Russian cuisine, or more exotic ones.
Beetroot with kvass
Beets make a rather hearty cold soup with a rich burgundy color. Peel 3 medium-sized root vegetables and cook until tender, then remove from the broth and chop into very thin strips or grate on a coarse grater.
Finely chop a bunch of onion feathers, dill and parsley. Mix everything with beets and cover with a mixture of bread kvass and broth (1: 1). Add salt and pepper to taste, serve chilled beetroot with sour cream or yogurt.
Sorrel soup
Among homemade recipes for cold soups, a special place is occupied by dishes from their sorrel, the sour taste of which is remarkably refreshing in the summer heat. Boil 2-3 peeled and diced potatoes. While the vegetables are cooking, sauté for 5 minutes. in a tablespoon of butter 200-300 g of washed and chopped sorrel.
Add the herbs to the broth, when the potatoes are cooked, keep the pan on the fire for another 5-7 minutes. and off. Place a hard-boiled egg in the sorrel soup and serve cold with sour cream, chopped onion and dill.
Tomato soup with chicken breast
Homemade fresh tomato juice is a great base for an original cold soup. Pour boiling water over clean, stalkless sliced tomatoes, peel and grind in a blender. Season with salt and granulated sugar to taste. The cold soup recipe is for 3 liters of undiluted tomato juice.
Boil carrots and potatoes (200-250 g each), a small eggplant, chicken breast and 2-3 dozen quail eggs. Cut all chilled vegetables and meat into slices, finely chop fresh and pickled cucumbers (200 g each). Peel the eggs and divide them into longitudinal halves. Mix everything, add chopped onions and parsley (in a bunch) and a very finely chopped onion head. Pour the tomato juice over all the ingredients and serve the soup cold.
Pumpkin puree soup with apple and lemon
For lovers of melons and gourds, it is recommended to prepare a refreshing pumpkin soup. Remove the seeds from the pumpkin, and cut the pulp (400 g) into cubes and cover with water (1.5 l). Add 4 apples, previously peeled, cored and chopped. Bring everything to a boil, add 3 tablespoons of granulated sugar and cook the soup until the pumpkin is tender.
After that, strain the broth through a sieve, bring to a boil and brew the jelly: add potato starch diluted in a small amount of water (2 tablespoons) with constant stirring in a thin stream. Swirl the apple and pumpkin mixture in a blender until puree with half a squeezed fresh lemon.
Cool the kissel a little, pour in mashed potatoes and beat with a mixer. Dilute the soup with 1 liter of kefir, add sugar if necessary and keep it in the refrigerator for a couple of hours before serving. If you like cold soups, you can diversify your homemade recipes and come up with your own unique combinations of ingredients.
