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).
A refreshing dish that can remind us of summer tastes at any time of the year. Our family liked the okroshka on plain water with the addition of appropriate seasonings. An unusual flavor is given to it by a special preparation of greens.
Russian Russian okroshka is traditionally cooked on kvass, but it is very tasty, and everyone’s favorite dish of Russian cuisine also has many options. I offer you your favorite option – okroshka on yogurt and mineral water. The peculiarity of cooking in this way is that we will add the liquid individually to the plate.
Of course, a real Uzbek cold chalop soup is prepared on a mixture of katyk and cold water. Katyk is sour milk fermented with a Bulgarian stick. I propose to cook an adapted version – okroshka in Uzbek.
