Popular recipes for cold soups

In hot summer weather, as never before actualbecome recipes for cold soups. They are not just an excellent thirst and cooling dish, but usually still have useful substances, minerals and vitamins, which contribute to the activation of the immune system. Such soups not only have a beneficial effect on the human body, but also have an activating effect on the digestive process and are well refreshed, as they have an interesting sour-piquant taste.

Recipes of cold soups can be divided into twocategories: those that are initially prepared in a cold form and soups, which are first cooked, and then cooled to the table. Practically in all the cuisines of the world, there are variations on the topic of cold soups, for example Spanish gazpacho, Uzbek chalope, Russian okroshka, türk and beetroot, Georgian muzhuzhi and many other recipes for cold soups. You can bring a few recipes, which are prepared at once cold and do not require long cooking.

Cold soup chalop is Uzbeknational dish, it is prepared on the basis of sour milk with the addition of fresh vegetables. There are many ways of cooking, but we will cite a classic that presents mucous soups recipes. For its preparation, one and a half liters of sour milk, one liter of boiled water, five fresh cucumbers, 20 radishes or 5 pieces of radish, a bunch of green onions will be needed. As spices take coriander, basil, dill, red pepper. Salt the soup to taste. Greens and vegetables need to be finely chopped, and then pour cold sour milk and water, mix and put the mixture in the refrigerator for 3-5 hours. The more such a soup is in the refrigerator, it's more saturated, because the greens and vegetables will give it its taste and aroma.

For Russian national cuisine traditionalcold soup is okroshka. It is prepared by mixing finely chopped vegetables and greens. This is boiled potatoes, raw carrots, radish or turnips, salted and fresh cucumbers, onions and green onions, boiled eggs and low-fat meat (as an option, you can take milk or doctor sausage). For spices take parsley, dill, celery, black pepper, horseradish. Salt and add sour cream. In the classical version, kvass is used as a basis for such soup, but often in the modern version kefir is used, which is mixed with mineral water.

All ingredients of okroshki should be cutpreliminary small cubes. First put the vegetables and greens in the pan, finely chopped eggs, then add the meat or sausage. Make a special starter for soup: add horseradish, mustard, black pepper to kvass. This leaven pour the sliced ​​mixture and insist for about 30 minutes, and then pour the remaining kvass. After that, the okroshka is put in the refrigerator for one hour and is served to the table already in a cold state. Okroshka can be poured before you put in the refrigerator, pots, such soups in pots recipes are well suited for a delicious lunch in the hot summer season.

A variety of recipes for cold soupsrepresents the much-loved cold Spanish gazpacho soup. It consists of raw vegetables in a puree form. These are selected tomatoes, fresh cucumbers, onions, sweet peppers. To them add fresh bread, extra virgin olive oil, water, lemon juice, garlic and spices, salt to taste. To prepare gazpacho one kilogram of tomatoes requires one loaf of white bread, two cucumbers, two sweet peppers, one onion, one lemon juice, two tablespoons of olive oil and two cloves of garlic. Such soup is not just extremely tasty, but also very healthy, as fresh tomatoes contain many useful trace elements, and garlic is an excellent antiviral.