2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What can please, quench your thirst and satiate in the heat? Of course, cold summer soups. Gazpacho and a variety of okroshka, beetroot and borage - they are all very he althy (non-caloric) and very tasty. Summer soup should be able to cook every housewife. You can do this by following the recipe thoroughly, or you can add something of your own, fantasize, and take the recommendations that I give below as a basis.
Summer okroshka soup, but not the same as everyone else
My okroshka is not like those recipes that can be found on the net. Firstly, I do not add any meat or (especially!) sausages to it, and I put only 1 potato in a three-liter pan. As a basis, you can take whey, kefir (I take 3.5% and do not dilute), kvass. Okroshka on the water I do not consider food. So, first I cut the greens very, very finely: parsley, dill, green onions, spinach, tsitsma (watercress). Sometimes, if desired, I add basil and fresh herbal salads from the store. The more green, the better. Then I put all the greens in a spacious saucepan (2/3 of the volume should be filled), s alt and with the help of a rolling pin I rub the greens until its volume decreases three times. Crushed greens will becomesoft, will not float on top of the okroshka, but will be evenly distributed throughout the volume. And most importantly, the greens will give juice, which will mix with the base. This summer soup has a very subtle aftertaste. Together with greens, I only use 1 potato: it will give density. Then I add cucumbers, radishes (all on a medium grater). Before pouring, two-thirds of the pan should be occupied by this kind of “salad”. I add the base and mix. Be sure to put mustard, grated horseradish and half a spoonful of sugar: it enhances the taste. If this summer soup is prepared with kvass or whey, you can put sour cream in it. I love fat.
Summer gazpacho soup
This kind of okroshka was always prepared in my family, only they called it “tomato okroshka”. It turns out that the summer soup, the recipe of which my grandmother knew, is called "gazpacho". This is a Mexican dish, but it has taken root with us. Cooking this soup is summer, fashionable, so. We make tomato juice from very ripe tomatoes. You can use a blender. Naturally, we first remove the peel. If the juice is very thick, dilute with boiled water. In this base, add finely chopped or grated bell peppers, cucumbers, green onions, a lot of all kinds of greens. We add taste with the help of vinegar (you can use fruit), s alt, pepper, sugar. Instead of vinegar, I add lemon, and I don’t use trendy Tabasco at all. You can add a spoonful of good olive oil to the finished dish.
Soup summer "beetroot"
There are more recipeshundreds. I cook it. Therefore, my beetroot can be eaten both hot and cold. We take about a kilogram of beets, preferably young, clean. We cook part in a saucepan, stew the other in a pan with a minimum amount of vegetable oil. When the beets are half stewed, add onion, one carrot and a little parsnip and sweet pepper. We are waiting for it to be ready. We take out the finished boiled beets, chop them beautifully. We collect everything in one pan and let it boil. Check the taste, let cool. The beetroot is boiled, but you can even eat it ice-cold: there is practically no oil.
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