2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cold kefir soups are a good alternative to okroshkas and botvinyas. In hot summer weather, they excite the appetite, reinforce strength and diversify the menu.
Cold kefir soup with beets
This Latvian dish is perfect for a summer lunch. Soup cold on kefir is well refreshing and replaces both the first course and the cooling drink. It can also be given to children from the age of three. This will help your baby love vegetable dishes.
Bake small beets in foil or boil in a small amount of water. You can pre-cut into small pieces in order to speed up the process. Cold soup on kefir, in addition to beets, will also require a small list of simple ingredients: you need to add boiled potatoes, a boiled egg, a small cucumber and boiled meat to it. Suitable lean beef or chicken fillet. Pour eight hundred grams of chilled, but not ice-cold kefir into a bowl. Cut vegetables and meat. Mix in a bowl with liquid. If the cold soup on kefir turned out to be too thick, add water or beetroot broth to it. S alt to taste, cut fresh herbs and serve on a separate plate. Dill, parsley, cilantro will work well.
Cold soup on kefir with nuts and garlic
For this dish you need three hundred grams of fresh cucumbers, dill, four cloves of garlic and olive oil. Kefir take from half a liter, depending on the desired density of the dish. You will also need a handful of chopped walnuts and s alt. Cucumbers can be grated on a coarse grater, chopped in a blender, or simply cut into pieces of the desired size. Kefir should be beaten with olive oil, s alt and mixed with the rest of the ingredients. Crush the garlic and season the soup with it before serving. Sprinkle the dish with herbs, let it brew for about an hour in the refrigerator and serve with white bread.
Cold soup with kefir and zucchini
This original recipe will help you cool off on a hot summer day and throw off the shackles of heat. It's simple, quick to make, and made with readily available ingredients. During zucchini season, it will also help you utilize these low-calorie vegetables. For four servings, take seven hundred grams of young zucchini, two tablespoons of olive oil, a small onion or shallot, lemon zest, parsley leaves, a few sprigs of mint, one and a half glasses of strong chicken broth, half a glass of sour kefir, yogurt or buttermilk. For decoration, you will also need greens and half a fresh cucumber. Chop the onion, cut the zucchini into slices or cubes. Fry in olive oil for about nine minutes. Add broth, zest, s alt and pepper. Bring to a boil and simmer over low heat until soft.zucchini. Then add chopped parsley, mint and dill. Switch off immediately. Cool and puree in a blender. To quickly make it cold, you can put a bowl of soup in a larger container with ice. Stir until it reaches room temperature. Thanks to the rapid cooling, the soup does not have time to lose its rich light green hue. Then add kefir and cucumber, cut into very small cubes, into the vegetable mixture. Add spices to taste and chill a little more. Garnish and serve with a dollop of cream or sour cream.
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