Cold soup is a salvation in the summer heat, because it simultaneously quenches hunger and thirst without overloading the stomach with excess calories. Among the recipes of cold soups with photos from Russian cuisine, you can find beetroot, okroshka, borscht and cabbage soup, and soups with seafood, cheese and fruits are popular in the culinary traditions of other nations, which seem too exotic for us.
A very tasty cold summer soup can be cooked from beet tops, radish, cucumber, sorrel, dill and onion. To prepare cold soups, many housewives take fresh or dried mushrooms, nuts, smoked fish and meat, avocado, eggplant, radish, rhubarb and many other healthy vegetables. It is not necessary to cut the soup products too finely, otherwise it will turn into porridge, and it is also recommended not to spare the greens and cool the dish before serving. The technology of cooking cold soups is simple – everything that cannot be eaten raw must be cooked, and all other products should be put in the soup fresh. For piquancy, you can add lemon slices and ice cubes to the plate.
Complete hooliganism!!! Potato pie, fried chicken, shrimp, daikon with cucumbers, grated carrots in Korean, quail eggs and turkey pastrami, as well as traditional greens and kvass!!!
A novelty among okroshka, at least for us. After all, I have never added fried salmon, and even more so olives and capers. But white sour kvass is so good that it combines these products. And it turned out to be very balanced, with overseas notes of okroshka. Cook and enjoy.
I offer a recipe for vegetable okroshka with peas. It turns out very satisfying and delicious, and peas perfectly complement all the incoming ingredients! Try this dish during Lent – it’s delicious, simple and nutritious!
A hearty, refreshing okroshka with the addition of mushrooms, I used boiled morels. Perfect okroshka on white kvass, cooked according to traditional recipes.
Very light and refreshing okroshka. No potatoes or sausages. In addition, the combination of boiled fish, tarragon and sharp kvass, in my opinion, is simply amazing. Not the last role to play in this dish, sweet crayfish.
Dear chefs! I offer a simple and, at the same time, with a new note, a recipe for okroshka. Picnics with kebabs are a tradition! But sometimes in nature I want something cool with a slight sourness. Today we will cook okroshka without using salt, which we will replace with Kikkoman soy sauce.
I always cook classic okroshka. And I also tried okroshka with chicken liver for the first time, and believe me, it’s very tasty and interesting! Grain mustard gives a piquant note to this dish.
Not quite a classic version of okroshka, but the taste turns out to be quite interesting. When you cook okroshka with meat, there is always a lack of juicy notes, which in this version are added salted mushrooms and kvass with horseradish.
