Summer this year spoils us with heat. Unusual, but what to do. It's good who has their own dachas and vegetable gardens. Walls and trees always provide the necessary coolness and perfectly save you from the summer heat.
In the summer in Russia, bread kvass and okroshka are the best medicine for heat and thirst (I am for soft drinks).
Well, in the post-Soviet space and in the south, they have long been accustomed to extreme heat. And they are saved (frankly) with cold soups and borscht, which by the way perfectly quench their thirst and refresh.
Hostesses from Uzbekistan, Tajikistan, Azerbaijan prepare soups on chakka in the summer (katyke, matsoni, or suzme) almost every day. Such okroshka soups help to diversify the summer menu or diet.
But you certainly have not tried such cold soups!
Let's remember the forgotten Soviet recipes for cold soups together!
Soup No. 1
When I shared the recipe for this soup with my mother, then suddenly memories of youth flooded into her. As she ate the same soup in the Soviet canteen in her student years. It was called "cold beetroot" and was served with sour cream.
It is prepared very simply, from boiled beets on the most ordinary kefir. It is better if the kefir is ice cold. By the way, Belarusians loved this cold beet soup so much that it became their national dish.
Try it, cook it - maybe you will like this recipe too.
To make the soup you will need:
- 1 boiled beet
- 1 fresh cucumber
- 2-3 radishes
- lettuce leaves
- dill
- 2 eggs
- kefir package
- salt, spices to taste
Preparation:
Boil the beets and cool, then divide in two. Chop one part finely, and whip the other in a blender with kefir until smooth. Add ice cubes, if available.
Combine the second part of the beets with chopped cucumber, radishes, lettuce and boiled egg white. Chop the dill, salt to taste, add the yolk from 1 egg and grind in a bowl. This will reveal the aroma of dill herbs, enhance the flavor and make the soup even tastier.
Combine all the ingredients in a deep bowl and pour over the beet-kefir mass. Season with salt and pepper. Refrigerate for a couple of hours. Serve cold, garnish with half an egg, herbs and a spoonful of sour cream.
Alternatively, add pieces of ham or boiled chicken. And your "beetroot chiller" will turn out even tastier and more satisfying.
Soup No. 2
And I don't think you tried such a soup! Down with boring okroshka, tell me when you taste cold soup according to my grandfather's signature recipe:
Canned sprat soup in tomato sauce with kefir.
Try it - it's very unusual, simple and delicious.
To make the soup you will need:
- 1 can of sprat in tomato sauce
- 2-3 fresh cucumbers
- 1 onion
- 1-2 boiled potatoes
- dill
- kefir package
- salt, spices to taste
Preparation:
Take a deep bowl, chop peeled cucumbers, onions, boiled potatoes and dill into it. To make the onion softer and lose its sharpness, pour boiling water over it for 10 minutes. Then remove all the water. If you do not like onions, then do not add to the soup.
Next, add a jar of sprat to the ingredients, salt and pepper to taste. Pour in cold kefir and beat with a blender.
Serve the soup chilled with toasted white bread.
Bon Appetit!
If the article turned out to be useful, like it,subscribeto my channel LABORATORY OF TASTE. Share with your friends in social. networks and leave your comments. Thank you.