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.
Okroshka with flour kvass. My grandmother’s classic recipe. I think you can do it on bread kvass. As soon as spring begins, start cooking very often, apparently, there is a shortage of vitamins in the body that have accumulated over the winter.
Do you love soup as much as I love her?!!! I understand that there are a lot of okroshka on the site, but still add your own. In general, for me this cold soup is always associated with late spring and the beginning of the heat. And you can also take it to nature and treat your people while the barbecue is being fried! How? Yes, elementary.
A traditional dish of Russian cuisine familiar to everyone. You can cook it both on weekdays and on holidays. I offer you a recipe for okroshka with pickled mushrooms. The dish turns out to be very tasty and healthy.
