Recipes for delicious cold soups. Recipes

Cold soups - okroshka, kholodnik, botvinya, tyurya, gazpacho, chalop, tarator, etc. - are irreplaceable first courses in the hot summer diet. Different countries have their own original traditions of preparing cold soups, but the principle of their preparation is practically the same.

Cold soups are divided into vegetable and dessert.

Cold vegetable soups are prepared with kvass, kombucha infusion, kefir, fermented baked milk, whey and other lactic acid products, vegetable and mushroom decoctions, as well as vegetable juices.

A variety of fresh, boiled and stewed root vegetables, fresh and canned vegetables, herbs, croutons, eggs, meat, sausages and other meat products, poultry, fish - boiled, fried, salted, smoked - are added to cold vegetable soups.

Dessert soups are prepared with milk, fermented milk products, berry and fruit infusions, berry and fruit juices.

A variety of berries and pieces of all kinds of fruits are added to cold dessert soups. Berries and fruits can be either fresh or boiled. In addition, cold dessert soups quite often include pasta, cereals, dumplings and dumplings.

Most varieties of cold soups are prepared immediately before consumption. However, some of them can be prepared for future use. True, in this case, a semi-finished product is prepared from a mixture of the necessary ingredients, which is stored in the refrigerator, and only immediately before use the liquid base is added.

Vegetable okroshka with kvass is a light, refreshing cold soup. Since such okroshka does not require boiling or cooling anything, it can be prepared very quickly. Of course, vegetable okroshka does not satisfy hunger for a long time, but it contains a minimal amount of calories.

Botvinya with crayfish is an amazing first dish for a hot summer day. This cold soup is a traditional dish of Russian national cuisine. Although the botvina with crayfish is served cold, you will have to stand by the hot stove. It’s best to prepare botvinya with crayfish the night before – it will become even tastier as it steeps. The only thing is that you need to pour kvass and add sour cream directly at the table.

Okroshka with salmon is an unusual dish. I advise you to prepare such okroshka. The taste is original. The recipe is quite simple and quick.

Ingredients:

- 2 potatoes;
- 150 grams of salmon;
- 2 chicken eggs;
- 1 fresh cucumber;
- 15 grams of green onions;
- salt;
- black pepper;
- lemon juice;
- 1 glass of mineral water;
- 1 glass of kefir;
- 2 tbsp. sour cream.

01.04.2019

Okroshka with fish

A wonderful alternative to okroshka with sausage or meat would be the option with fish, or rather, lightly salted red fish. This first course will not leave anyone indifferent, you’ll see!
Ingredients:
- 100 grams of lightly salted red fish;
- 1 potato;
- 1 egg;
- 1 fresh cucumber;
- 3 radishes;
- 2 pieces of green onions;
- 250 ml ayran;
- 1 tbsp. sour cream;
- salt to taste;
- pepper to taste;
- lemon juice to taste.

01.07.2018

Classic okroshka with kvass sausage

My favorite summer dish is okroshka. There are a lot of recipes for its preparation, but today I will tell you how to prepare classic okroshka with boiled sausage using kvass.

Ingredients:

- one and a half liters of kvass,
- half a liter of sour cream,
- 250 grams of boiled sausage,
- 2-3 cucumbers,
- 2 potatoes,
- 2 eggs,
- a bunch of green onions,
- a bunch of dill,
- a bunch of parsley,
- salt,
- black pepper;
- lemon juice.

01.07.2018

Cold sorrel soup with cucumbers and eggs

If you're looking for a seasonally appropriate summer entrée, this recipe for cold sorrel soup with cucumbers and eggs will help. This is a worthy alternative to okroshka or beetroot soup.
Ingredients:
- 1 liter of water;
- 3-4 boiled potatoes;
- 1 large bunch of sorrel;
- 2 eggs;
- 2 fresh cucumbers;
- salt to taste;
- fresh herbs (parsley, dill, onion) - to taste;
- sour cream - for serving.

30.06.2018

Classic okroshka with sausage

Okroshka is my favorite dish in the summer. Making delicious okroshka is not difficult at all. I described in detail how to do this for you in this article.

Ingredients:

- 300 grams of sausage;
- 3 potatoes;
- 4 cucumbers;
- 100 grams of green onions;
- 3 eggs;
- 100 grams of mayonnaise;
- 15 ml. vinegar;
- dill;
- salt;
- black pepper;
- water.

28.06.2018

Okroshka at the dance

There are a lot of okroshka recipes. Today I present to your attention a version of okroshka on tan with sausage.

Ingredients:

- 2-3 potatoes;
- 3 eggs;
- 250 grams of boiled sausage;
- 2-3 cucumbers;
- a bunch of dill;
- a bunch of parsley;
- a bunch of green onions;
- salt;
- black pepper;
- lemon juice,
- 1.5-2 l. thana;
- 200 grams of sour cream.

25.06.2018

Cold beetroot soup with meat

If you want to make a cold summer soup, but are already bored with okroshka, then it’s time to try the recipe for a classic beetroot soup with meat. This option will be very tasty!

Ingredients:
- meat (chicken, pork) - 250 g;
- potatoes - 200 gr;
- beets - 200 gr;
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- lemon juice - to taste;
- salt - a small amount;
- water - 1.5-1.7 l.

21.06.2018

Gazpacho

Gazpacho is a cold summer soup that is a worthy alternative to the usual okroshka or cold beetroot soup. It is prepared quite simply and turns out tasty and beautiful.

Ingredients:
- tomatoes - 500 gr;
- fresh cucumbers - 100 gr;
- garlic - 2 cloves;
- onions - 50 g;
- baguette - 2-3 pieces;
- sweet pepper - 100 gr;
- wine vinegar - 2-3 tbsp;
- salt to taste;
- olive oil - 4-5 tbsp.

19.06.2018

Okroshka on ayran with sausage

It’s not at all difficult to prepare delicious okroshka with sausage - the main thing is to decide what kind of dressing the soup will have. We recommend making okroshka with ayran - this drink will go well with the other ingredients and highlight their taste.
Ingredients:
- 200 grams of boiled sausage;
- 6-7 pieces of young boiled potatoes;
- 2 hard-boiled eggs;
- 2 fresh large cucumbers;
- 1 bunch of radishes;
- 1 bunch of green onions;
- 0.5 bunch of dill;
- 0.5 bunch of parsley or cilantro;
- 1 liter of chilled ayran;
- salt to taste;
- 0.5 mineral water.

19.06.2018

Beet soup with kefir

If you are bored with okroshka, but want to pamper your family with a delicious summer soup, then we recommend making beetroot soup with kefir. It's easy to do and always works out!
Ingredients:
- beets - 200 gr;
- low-fat kefir - 0.5 l;
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- salt - a little;
- fresh dill.

15.06.2018

Cold beetroot soup with tops

A very tasty cold beet soup with tops can be prepared in hot weather. The recipe is very simple.

Ingredients:

- beets - 300 grams,
- cucumbers - 200 grams,
- eggs - 2-3 pcs.,
- sour cream - 100 grams,
- dill - bunch,
- citric acid - 2 pinches.

12.06.2018

Cold beetroot soup with sausage

Beetroot soup is cold and tasty - it's an excellent summer first course. Both adults and children will eat it with pleasure, and housewives will appreciate the simplicity of its preparation.

Ingredients:
for 2 liters of water:
- beets - 2 medium pieces;
- potatoes - 2 small pieces;
- boiled sausage - 150-180 g;
- cucumber - 2 medium pieces;
- eggs - 2 pcs;
- dill;
- apple cider vinegar - 1 tsp;
- sour cream for serving;
- salt to taste.

10.06.2018

Beet soup on water with eggs

In the summer, I suggest you prepare not soup, but cold soup for your first meal. Today I described for you a recipe for cold beet soup in water with eggs.

Ingredients:

- beets - 1 pc.,
- cucumbers - 2 pcs.,
- eggs - 2 pcs.,
- green onions - a bunch,
- parsley - a bunch,
- salt - half a tsp,
- sour cream - 4 tbsp.,
- vinegar - 1 tbsp.

03.05.2018

Frozen spinach soup

I often make spinach soup for lunch. The dish turns out very tasty and nutritious. To decorate before serving, I put a little black sesame on top.

Ingredients:

- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onion;
- 80 grams of celery;
- 200 grams of zucchini;
- one and a half liters of chicken broth;
- 20 grams of butter;
- 20 grams of olive oil;
- 120 grams of sour cream;
- salt;
- black sesame.

21.02.2018

Lenten okroshka

Lenten okroshka turns out very tasty. I described the recipe for making kvass in detail for you.

Ingredients:

- 1 beet,
- 1-2 potatoes,
- 1-2 cucumbers,
- a bunch of dill,
- 6-7 pcs. green onions,
- half a lemon,
- 300-400 ml. kvass,
- salt,
- black pepper.

22.09.2017

Cold classic beetroot soup

Cold beetroot has many variations, but the best, in our opinion, is the classic one. No need to invent anything, take our simple recipe as a basis and prepare this summer first course. You won't regret it, we promise!
Ingredients:
- beets - 300 gr;
- potatoes - 200 gr;[
- fresh cucumbers - 150 gr;
- eggs - 2 pcs;
- water - 2 liters;
- vinegar - 1 tbsp;
- salt - 0.5 tsp;
- greens (dill) - 1 bunch.

1. Okroshka with kefir and sparkling water.

Ingredients:

● 4 medium potatoes,
● 4 eggs, 5 cucumbers,
● 150 g salami,
● 220 g radish,
● 2 bunches of green onions,
● 1 bunch of dill,
● 1 liter of kefir,
● 900 ml sparkling water,
● salt,
● vinegar to taste,
● sour cream for serving

Preparation:

Boil the potatoes, cool, peel and cut into small cubes. Hard boil the eggs, rinse under cold water, peel and chop. Finely chop the cucumbers, grate 1 cucumber and radish. Cut the salami into small cubes. Finely chop the onion, sprinkle some with salt and crush. Place all ingredients in a large saucepan. Pour cold kefir. Add cold sparkling water. Add salt. Add vinegar to taste. Mix. Cool.

2. Okroshka with kvass.

Ingredients:

● 300 g green onions,
● 4-5 chicken eggs,
● 0.5 teaspoon mustard,
● 1.5 l of kvass,
● 500 g cucumbers,
● 300 g of boiled meat or sausage,
● 300 g potatoes,
● 1 teaspoon horseradish,
● 100 g dill,
● salt,
● lemon juice,
● garlic feathers,
● parsley – to taste.

Preparation:

Boil eggs hard, potatoes in their jackets, cool. Chop green onions. Remove the yolks from the boiled eggs and add to the onion, season with mustard. Grind everything with a pestle: the onion should become soft, and the yolks and mustard should turn into a homogeneous mass. Pour kvass over everything. Chop and add dill to okroshka.

If desired, you can add garlic and parsley. Peel the boiled potatoes, cut into cubes and add to the total mass. Cucumbers can be peeled before slicing (if the skin is hard or bitter), then cut into cubes. The remaining egg whites, as well as the meat (or sausage), are also cut into cubes. Place all ingredients in okroshka. Add lemon juice, salt to taste, add horseradish. If necessary, add kvass. Before serving, the okroshka should be cooled in the refrigerator.

3. Gazpacho.

Ingredients:

● 5-6 pieces of very ripe medium-sized tomatoes,
● 2 medium-sized sweet peppers,
● 2 cloves of garlic, a couple of dried pieces of white bread,
● 2 glasses of tomato juice,
● 2 tablespoons red wine vinegar,
● 2 tablespoons olive oil,
● ½ peeled fresh cucumber,
● 1 onion,
● 3 sprigs of parsley,
● salt,
● pepper to taste,
● 3 drops Tabasco sauce,
● ice.

Preparation:

Rinse the vegetables under running water, blanch the tomatoes, remove the skin and seeds. Grind all ingredients except tomatoes using a blender in a clay pot. Grate the tomatoes, add to the mixture, stir with a spoon and serve with ice.

4. Beetroot soup with kefir.

Ingredients:

● 350 g cucumbers,
● 1 liter of kefir,
● 30 g green onions,
● 350 g beets,
● 30 g dill,
● 2 cloves of garlic,
● salt,
● pepper to taste.

Preparation:

Grate the cucumber on a coarse grater. If the skin is bitter, remove it first. Peel raw young beets and grate them on a fine grater. Place the cucumbers and beets in a large bowl or pan, add kefir and finely chopped herbs. Add salt and very finely chopped garlic. Mix well, add a little cold water, check for salt and serve, sprinkled with herbs.

5. Cold cucumber soup.

Ingredients:

● 600 ml kefir,
● 2 cucumbers,
● 4 pcs. radish,
● 1 clove of garlic,
● fresh herbs,
● sugar,
● salt and ground pepper - to taste.

Preparation:

Wash all vegetables and herbs. Chop the cucumber and radish very finely or grate them. Pass the peeled garlic through a press and chop the greens. Pour kefir over vegetables and herbs, add sugar, salt and pepper. Mix well and serve with toasted bread.

Soups can be classified on different grounds. For example, in terms of structure. Puree soups are very tasty; they are prepared using a blender. There are soups in which vegetables, cooked separately, are added to the strained broth - this gives them special transparency. But most soups are cooked following step-by-step rules (First meat, then potatoes, then frying... etc.).

A special place in cooking is occupied by cold soups - those that are not cooked over fire or are served cold. Among the most famous are Russian okroshka and Spanish gazpacho. These soups are especially good in the summer. I've put together 13 recipes for excellent cold soups that will fill you up and refresh you.

Chicken cold soups

Broth with celery

Carefully remove fat from chicken (or beef) broth, add celery, cut into small cubes, cook until tender and cool. Season to taste, sprinkle generously with chopped herbs and serve with crispy bread or croutons sprinkled with cumin. Sour cream suits the soup.

Chicken bouillon

Ingredients: 11/2 l chicken broth, 30 g flour, 30 g butter, 100 g sour cream, salt.
How to cook: Make a sauté using flour and butter. Pour in the broth and simmer over low heat for about 20 minutes, constantly skimming off any foam that forms. Strain, season with sour cream and place in a cool place. Serve the well-chilled broth with wheat bread croutons.

Chicken soup

Ingredients: 11/2 liters of chicken broth, 100 g of boiled chicken meat, 80 g of green peas.
How to cook: Carefully remove the fat from the chicken broth and place it in a cool place for about 2 hours. Cut the chicken meat into small cubes. When serving, place a tablespoon of chopped chicken and green peas on each plate and pour over the cooled broth. Serve with wheat bread, croutons or puff pastry pies.

Cold soups with tomatoes

Cold tomato soup with meat broth

Ingredients: 500 g of tomatoes, 1 liter of meat broth, sour cream (or white wine), ground black pepper, salt, sugar, parsley.
How to cook: Wash the tomatoes, cut into four parts, put in the broth and cook for about 15 minutes. Rub through a sieve, add salt and pepper, add sour cream and sugar to taste. Cool. Serve, sprinkled with finely chopped parsley and small cubes of toasted wheat bread.

Cold tomato soup

Ingredients: Tomato juice, salt, ground black pepper, a little garlic and onion juice, green onions, vegetable oil, cucumbers or bell peppers, sour cream, parsley and dill.
How to cook: Salt and pepper tomato juice. Add garlic and onion juice, chopped green onions and finely diced cucumbers or peppers. Place in the refrigerator. When serving, sprinkle with chopped parsley and dill and add sour cream to the soup. Serve with crispbread.

Tomato puree soup

Ingredients: 500 g tomatoes, salt, ground black pepper, grated cheese, sour cream.
How to cook: Wash the tomatoes, rub through a sieve, add salt and pepper. Pour in cold boiled water, stir and place in a cool place. When serving, season with sour cream and sprinkle with grated cheese. Serve with wheat bread croutons.

Tomato and plum soup

Ingredients: 500 g tomatoes, 250 g plums, ¾ l apple juice, a slice of lemon, cloves, cinnamon, vanilla sugar, starch, corn flakes or crushed crackers.
How to cook: Chop the tomatoes and plums, put them in a saucepan, add lemon, spices, pour in a little boiling water and cook. Drain the broth and brew it with starch mixed in cold water. Pour in apple juice and place in a cool place. When serving, place the stewed tomatoes and plums in plates, pour in the cooled soup and sprinkle with corn flakes or crushed breadcrumbs.

Vegetable cold soups

Vegetable puree soup with vermicelli

Ingredients: 500 g of tomatoes, 2-3 potatoes, 1 large onion, 2 carrots, 2 bell peppers, some fresh cabbage, 3 tablespoons of vegetable oil, vermicelli, parsley.
How to cook: Finely chop the peeled and washed vegetables, add salt, add water and cook. Rub the cooked vegetables through a sieve, pour in the vegetable broth, add vermicelli, add vegetable oil and cook until the vermicelli is ready. Cool. Serve sprinkled with finely chopped parsley.

Cold vegetable soup

Ingredients: 500 g of vegetables (potatoes, carrots, cabbage, celery, turnips, onions, etc.), 250 g of sour cream, 2 eggs, 1 pickled cucumber, lemon juice, salt, chopped dill and parsley.
How to cook: Peel, chop and cook vegetables in salted water until tender. Season with lemon juice and place in a cool place. Hard boil the eggs. Add chopped eggs, cucumber and sour cream to the cooled soup. When serving, sprinkle with chopped dill and parsley.

Potato soup

Ingredients: 1 kg potatoes, milk, lemon juice, ground red pepper, salt.
How to cook: Peel potatoes and boil in water. Drain the broth and rub the potatoes through a sieve. Boil the milk and add to the potatoes in such an amount to make a puree soup. Season with salt, pepper and lemon juice and place in a cool place. When serving, sprinkle with chopped herbs.

Cold soups with herbs

Rhubarb soup

Ingredients: 500 g rhubarb, 375 g full-fat cottage cheese, ¼ l milk, sugar, lemon zest, corn flakes.
How to cook: Chop the well-washed rhubarb, put it in a saucepan, add water, season with sugar and lemon zest, cook and put in a cool place. Grind the cottage cheese with milk, adding a little sugar, and place on plates. Top with chilled rhubarb compote and sprinkle with cornflakes.

Sorrel soup

Ingredients: 500 g sorrel, ½ l cream, 2-3 eggs, salt, fresh cucumbers and tomatoes, 100 g lean ham, dill.
How to cook: Boil washed and chopped sorrel in salted water, pour in the scrambled eggs and place in a cool place. When serving, place sliced ​​cucumbers and tomatoes and cubes of ham into plates, pour in the soup, season with cream and sprinkle with chopped dill.

Cold buttermilk soup

Ingredients: 1 liter of buttermilk, 200 g of rye bread, salt, lemon juice, dill.
How to cook: Grate the rye bread or finely chop it. Pour in cooled buttermilk, add salt, lemon juice and refrigerate for a while. When serving, sprinkle generously with finely chopped dill.

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.

Despite the fact that calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing signals the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small celebration, because winter has receded and a new gardening season awaits us. But, besides spring primroses, there is still something to see and admire in the garden in the month of April.

Carrots come in different colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); White carrots have a lot of fiber, and purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will tell you about the best early, middle and late varieties in this article.

We recommend a fairly easy pie recipe with a delicious chicken and potato filling. An open pie with chicken and potatoes is an excellent hearty dish that is suitable for a hearty snack; it is very convenient to take a couple of pieces of this pastry on the road. The pie is baked in the oven for one hour at 180 degrees. After this, we lay it out on a wooden surface, having first released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

The long-awaited spring for many indoor plants is the period of the start of active growing season, and for most - the return of their decorative properties. While admiring the young leaves and emerging shoots, you should not forget that spring is also a great stress for all indoor plants. Sensitive to changes in conditions and universal, all indoor crops face much brighter lighting, changes in air humidity and temperature conditions.

You can easily prepare homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience. You can bake Easter cake not only in a special form or in a paper mold. For your first culinary experiences (and more), I advise you to take a small cast-iron frying pan. Easter cake in a frying pan will not turn out as high as in a narrow pan, but it never burns and is always well baked inside! Cottage cheese dough made with yeast turns out airy and aromatic.

It is also interesting because its fruits (pumpkins) are used for food by young, not ripe ones (greens). This means you don’t have to wait for the harvest to ripen, and from late spring to autumn you can have fresh vegetables on your menu. In your garden beds, it is better to grow varieties and hybrids of zucchini that are resistant to diseases and changes in weather conditions. This eliminates unwanted treatments and allows you to get a harvest in any weather. It is these varieties of zucchini that will be discussed in this article.

In the middle zone, April is the time when the first flowering of plants in gardens and parks begins. The constant soloists of the spring that has come into its own are the bulbous primroses. But even among the ornamental shrubs you can find those that will delight you with fragrant flowers that enliven the still inconspicuous garden. The main riot of beautifully flowering ornamental shrubs occurs in the month of May, and most of them, as a rule, bloom in mid-May.

Salad “Uzbekistan” with green radish, boiled meat and eggs is a classic dish of Uzbek cuisine, known to many since the times of the USSR. In any Uzbek restaurant you could order this simple but very tasty salad with meat and radish as an appetizer. If you have never cooked this dish before, I advise you to try it - you will like it and fall into the category of favorites! You can diversify the taste a little and add finely chopped cilantro, parsley and a pod of red chili pepper.

We are offered such a huge number of different preparations that, at times, even an experienced summer resident can get confused about choosing one or another fertilizer. In this article, we invite the reader to get acquainted with OMU - a complex granular organomineral fertilizer of prolonged action, which compares favorably with other modern complex fertilizers. Why is WMD the best nutrition you can offer your plants and how does it work?

The group of medicinal plants that have a general calming (sedative) effect includes a large number of aromatic herbs and shrubs. When used correctly, teas and infusions from these plants help cope with stressful situations, improve mood, eliminate or reduce nervous overexcitation. In this article we will talk about nine of the most interesting, in our opinion, medicinal plants that can be grown on the site without much difficulty.

Fragrance is not the most important feature and is not at all associated with orchids. But for some species and individual varieties, the smell is a significant addition to their main “image”. Favorite sweets, confectionery and spicy aromas are not uncommon among orchids. Vanilla aromas or more original spices in the scent notes give the delightfully bright flowers even more exotic. And you can choose spicy fragrant orchids from both popular and rare species.

Easy pear and nut muffins - sweet, juicy and delicious! The birthplace of muffins is considered to be Great Britain and America. In England, such muffins are made from rich yeast dough, in America from buttery yeast-free dough, which is loosened with baking soda or baking powder, or both at the same time. The basic muffin recipe looks something like this: 200 g flour, 200 ml milk or kefir, 100 g eggs, 100 g butter, baking powder and soda.

What does it take to get a good potato harvest? Many gardeners will say - good seed material, fertile soil, timely watering and fertilizing. But there is one negative factor that can significantly reduce the potato yield, despite the fulfillment of the above conditions - weeds. On plantations overgrown with weeds, it is not possible to obtain a rich potato harvest, and repeated weeding is one of the most labor-intensive procedures in caring for the crop.

Some of the summer residents are lucky and they acquire an estate with several mature spreading trees that create shade and cozy corners. But our new dacha had virtually no such plantings. And the half-empty area behind the chain-link mesh turned out to be completely open to prying eyes. That's why this interesting design arose, which meets the specific requirements of our family. I think our experience in constructing multifunctional plant supports will be interesting to you too.