Nothing helps out in the summer heat like recipes for cold soups. Fortunately, there are a great many options for how to cook cold soups, and therefore you can cook them at least every day.
The most famous and delicious dishes: Spanish gazpacho, Russian okroshka and beetroot, Belarusian cold brew, Swedish broth on rosehip, Thai chowder on coconut milk. Some of them are thick enough in their consistency, “a spoon is worth it”, while others resemble smoothies.
Recipes for cold soups can be divided into two main types:
– Which were prepared initially without heat treatment – raw vegetables, seasonings were crushed, poured, mixed. It is recommended to store them in the refrigerator for no more than a day.
– Which were first boiled, then cooled. If you cook on meat, fish or mushroom broth, then all the ingredients are cooked together. You can also boil some products, and use the rest fresh. Stored longer.
Such food is served to the table in ordinary plates or bowls. You can also pour it into a glass or mug. Aerobatics – to prepare an ice bowl is when two containers of different sizes are fixed, water is poured between them and all this is sent to the freezer. Then carefully separate the dishes from the frozen ice. It looks very impressive.
By reading the recipes below, you will learn how to properly prepare cold soups that both saturate and quench thirst, and refresh, and even invigorate. The preparation of such dishes is usually an extremely simple procedure, simple even for beginners (especially if there is a clear recipe with step—by-step photos).
I want to offer you a recipe for a great spicy and refreshing soup in the Asian style, with an unusual combination of beetroot with ginger, lemon flavor and the delicate sweetness of coconut milk. Beetroot can be as delicious as you allow yourself to experiment with it. Now imagine that you take the natural sweetness and fantastic color of beetroot and add to it the Oriental flavors of ginger and coconut milk, sprinkle it all with pumpkin seeds and season it with yogurt. It turns out a refreshing, invigorating spring soup-puree, which gives strength and lifts the mood.
It’s sorrel season. I offer a delicious recipe for okroshka on sorrel broth. The dish will be more useful, and, as it is now fashionable to say: “proper nutrition”, if you replace the sausage with chicken, Turkey meat or veal.
Two types of slicing vegetables change its taste: tender, but not liquid, light, at the same time satisfying, although it is without sausage, meat, or chicken. In General, whatever you have prepared okroshka, the most important thing is to cool it before using it.
I bring to your attention the okroshka, which was prepared by more than one generation of our family and I continue the tradition and want to share this recipe. Although I think this is a traditional recipe for okroshka on kvass.
It is unlikely that someone will surprise you with a recipe for okroshka, but I want to share my favorite version of okroshka. My mom is cooking. And this okroshka is the most favorite and delicious!
Beetroot soup is the second most popular after borscht in the cuisine of Slavic peoples — from beetroot. This is a cold summer stew of boiled red beetroot with fresh seasonal vegetables, herbs, sour cream and ice, which is good to serve right on a plate. Beet broth, beet kvass, and even mineral water can act as a broth here.
After reviewing almost all the recipes, I didn’t find anything like mine, so I decided to introduce you to our favorite cold beetroot yogurt. Well, if you missed it, I apologize, although there are not many cold falconers, and the proportions are very good.
