Cold soups. Summer Soup Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Most often cold soups are prepared in the hot season. This fact is due to the fact that they are made using fresh vegetables and herbs. In addition, cold soups are very refreshing, are not heavy on the stomach and cook very quickly.

Make delicious okroshka on kefir

Kefir Okroshka is a kind of cold soup. To make such a dish, it takes a small amount of time, but quite a lot of inexpensive ingredients.

So, to make okroshka we need:

• 5 small potatoes;
• fresh medium-sized cucumbers - 2 pcs.;
• fresh large radish - 5 pcs;
• green onions - small bunch;
• fresh dill - large bunch;
• boiled sausage - approximately 250 g;
• boiled eggs - 4 pcs.;
• medium-fat kefir - approximately 600 ml;
• black pepper and s alt - add to the finished dish to taste;
• plain or mineral water, but without gas - about 200 ml.

Preparing products for cooking okroshka

Okroshka on kefir is prepared very easily and quickly. But beforethan to pour the ingredients into a fermented milk drink, they should be properly processed.

Small potatoes (in their skins) and chicken eggs are boiled in s alt water, then cooled and peeled. After that, both products are cut into medium cubes. Fresh cucumber, radish and boiled sausage are chopped in exactly the same way. As for green onions and dill, they are simply chopped with a sharp knife.

Cold soup forming process

Cold soups are called cold soups for a reason. After all, they are prepared not by boiling the broth on the stove, but by adding some cool drink to the main ingredients. Most housewives add fresh kvass to the okroshka. However, we decided to get by with non-acidic and not very fatty kefir.

So, all the processed ingredients (fresh cucumber, radish, boiled sausage, chicken eggs, boiled potatoes, green onions and dill) are placed in one container, and then flavored with pepper and s alt to taste. After mixing the products, they are poured with cold kefir.

If such a dish seems too thick for you, then it can be diluted with still mineral water.

How to serve?

Cold soups are served just like hot ones. They are poured into deep plates, and, if necessary, flavored with spices. If desired, a slice of bread and sour cream are additionally served with this dish. Bon appetit!

Cooking cold tomato soup

Spanish dish called salmorejo is no less popular than gazpacho. Moreover, itjust as tasty and original. How exactly to cook it, we will consider right now. For this we need:

• meaty fresh tomatoes - 700 g;
• chopped almonds - handful;
• white bread - 2 medium slices;
• medium-sized garlic - 2 cloves;
• olive oil - ¼ cup;
• wine vinegar - ½ dessert spoon;
• s alt and other spices - use to taste and discretion;
• hard-boiled egg - 1 pc.;
• ham - 2 medium slices.

Processing ingredients

Before you can make a Spanish cold soup, you need to prepare all the ingredients.

Fresh fleshy tomatoes are thoroughly washed and then cut in half, the pulp and seeds are removed. They put it in a sieve and grind it. The resulting slurry is combined with the remaining tomato halves.

The chopped almonds are put into a dry frying pan and fried a little. Exactly the same is done with slices of white bread. If desired, it is dried in a toaster, after which it is broken into smaller pieces.

As for the chicken egg, it is boiled and coarsely chopped. Ham slices are also chopped.

Cooking the base

Cold soups are different from hot ones. After all, in this case there is no broth. It is used as a base, which can be made from completely different products.

To prepare a Spanish dish, we need natural tomato juice. For this, processed tomatoes, along withgrated pulp are placed in a blender bowl and beaten strongly. Later, grated garlic cloves, roasted almonds and bread are added to the resulting gruel. While whisking the ingredients again, olive oil is poured into them in a thin stream.

The finished base is laid out in a sieve and carefully ground. As a result, a rather liquid tomato juice is formed, to which spices and wine vinegar are added. It is placed in the refrigerator. In this form, the tomato base is aged for several hours.

How to present for dinner?

Cold vegetable soups, including Spanish ones, should be served in deep bowls. They pour the tomato mixture into them, and then lay out a handful of boiled and chopped chicken eggs, as well as several pieces of fragrant ham. In this form, a Spanish dish called salmorejo is served to guests.

Cooking sweet cherry soup

Few people know, but cold soups can be prepared not only using fresh vegetables, herbs, sausages, ham and other things. Very often they are made using berries, cream and even fruits. In this case, you will get a cold sweet soup. It is good to serve as a dessert.

So what ingredients are needed to make a real sweet Hungarian cherry soup at home? For this we need:

• cinnamon stick - 1-2 pieces;
• cherries (fresh, frozen or canned) - about 1kg;
• dry red wine - approximately 750 ml;
• white sugar - about 180-250 g;
• still mineral or filtered water - about 250 ml;
• almond essence - dessert spoon;
• low-fat cream - about 250 ml;
• thick sour cream - 250g

Processing components

Before you start cooking sweet soup, you need to process the berries. If they were purchased frozen, then they should not be thawed. If fresh, then the berries need to be thoroughly washed and the bones removed. As for canned cherries, all syrup must be drained from it before use. It can be consumed alone or used to prepare any other dish (dessert).

Cooking sweet soup

To prepare a sweet Hungarian soup, you only need half an hour of free time. It is during this period that the berries will boil well in a fragrant broth, revealing their aroma and taste as much as possible.

So, to make a cold soup, dry red wine, still mineral water, white sugar and cinnamon stick are poured into a saucepan. After laying the previously processed cherry in the base, it is brought to a boil and simmered over very low heat for 25 minutes. During this time, the berries should soften.

In the future, almond essence is laid out in the base. In a separate bowl, whip the cream and sour cream, and then gradually add them to the red and sweet broth. After mixing all the components, they are covered with a lid, removed from the stove and insisted on the side.

Afterpartially cooled, the sweet Hungarian soup is sent to the refrigerator.

Serving delicious sweet cherry soup

According to the recipe, red Hungarian soup can be served to guests both chilled and hot. We decided to use the first option, so after a short cooking of the berries, we placed the dish in the refrigerator. After a couple of hours, the soup with berries will become usable. It is poured into plates, and then presented to the table.

Due to the fact that the cold Hungarian soup was prepared with an alcoholic drink, it is not recommended to give it to children. Although in the process of thermal processing of wine, all the alcohol is almost completely evaporated.

Summarize

As you can see, the process of preparing cold vegetable and sweet soups does not take much time and does not require a large number of ingredients. Almost everyone can make such dishes at home. After all, this does not require special knowledge in the culinary arts. However, such soups should be served at the dinner table only in the summer season, as they are well refreshed, cooled and satiated without a feeling of heaviness and overcrowding in the stomach. Bon appetit!