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.
Why “winter”? Yes, because it can be cooked in winter (for lovers of okroshka) with the same set of products. Although, now fresh vegetables in winter are not a problem.
Dankov, this is a small town on the Don, where I spent my summer childhood. So, maybe not only my grandmother cooked the soup, but my mother also cooked it, so I cook it.
The peculiarity of the recipe is that all the ingredients, except greens and sausages, are cut on a carrot grater in Korean, it turns out an elegant straw.
