Most often, cold soups are cooked in the hot season. This fact is related to the fact that they are made using fresh vegetables and herbs. In addition, cold soups are well refreshing, are not difficult for the stomach and are prepared very quickly.
Making delicious okroshka with kefir
Okroshka on kefir is a kind of cold soup. To make such a dish, it will take a small amount of time, but quite a lot of inexpensive ingredients.
So, for cooking okroshka we need:
- small potatoes - 5 pcs.;
- fresh medium-sized cucumbers - 2 pcs.;
- fresh large radish - 5 pcs.;
- green onions - a bunch of small;
- fresh dill - a large bunch;
- cooked sausage - about 250 g;
- boiled eggs - 4 pcs.;
- medium fat kefir - about 600 ml;
- black pepper and salt - add to the finished dish to taste;
- ordinary or mineral water, but without gas - about 200 ml.
Preparation of products for cooking okroshka
Okroshka on kefir is prepared very easily and quickly. But before pouring the ingredients with a fermented milk drink, they should be properly processed.
Small potatoes (peeled) and chicken eggs are boiled in salt water and then cooled and peeled. After that, both products are cut into medium cubes. Fresh cucumber, radish and boiled sausage are also chopped in exactly the same way. As for green onions and dill, they are simply chopped with a sharp knife.
Cold Soup Formation Process
Cold soups are not in vain called as such. After all, they are prepared not by boiling the broth on the stove, but by adding some cool drink to the main ingredients. Most housewives add fresh kvass to the okroshka. However, we decided to get along with non-acidic and not very fat kefir.
So, all processed ingredients (fresh cucumber, radish, boiled sausage, chicken eggs, boiled potatoes, green onions and dill) are placed in one container, and then seasoned with pepper and salt to taste. After mixing the products, they are poured with cold kefir.
If such a dish seems too thick to you, then it can be diluted with mineral still water.
How to serve?
Cold soups are served at the table, as are hot ones. They are poured into deep plates and, if necessary, flavored with spices. If desired, an additional slice of bread and sour cream is served to such a dish. Bon Appetit!
Cooking Cold Tomato Soup
A Spanish dish called salmorecho is no less popular than gazpacho. Moreover, it is just as tasty and original. How to cook it, we will consider right now. For this we need:
- fresh meaty tomatoes - 700 g;
- chopped almonds - a handful;
- white bread - 2 medium slices;
- medium-sized garlic - 2 cloves;
- olive oil - ¼ cup;
- wine vinegar - ½ dessert spoon;
- salt and other spices - use to taste and discretion;
- hard boiled egg - 1 pc.;
- ham - 2 medium slices.
Ingredient Processing
Before making Spanish cold soup, you need to prepare all the ingredients.
Fresh fleshy tomatoes are thoroughly washed and then cut in half, pulp and seeds are taken out. She put in a sieve and grind. The resulting slurry is combined with the remaining halves of tomatoes.
Chopped almonds are spread in a dry frying pan and a little fried. Slices of white bread do exactly the same . If desired, it is dried in a toaster, after which it is broken into smaller pieces.
As for the chicken egg, it is boiled and chopped coarsely. Slices of ham are also shredded.
Cooking basics
Cooking cold soups is different than cooking hot soups. After all, there is no broth in this case. As it uses a base that can be made from completely different products.
To prepare a Spanish dish, we need natural tomato juice. To do this, the processed tomatoes, together with the ground pulp, are placed in the blender bowl and beat well. Subsequently, grated cloves of garlic, roasted almonds and bread are added to the resulting slurry. Repeatedly whipping the ingredients, pour olive oil into them with a thin stream.
The finished base is laid out in a sieve and carefully rubbed. As a result, a rather liquid tomato juice is formed, in which spices, wine vinegar are added . It is placed in the refrigerator. In this form, the base of tomatoes is kept for several hours.
How to present to dinner?
Cold vegetable soups, including Spanish, should be presented to the table in deep plates. Tomato mixture is poured into them, and then a handful of boiled and shredded chicken egg is laid out, as well as several pieces of fragrant ham. In this form, a Spanish dish called salmoreho is presented to guests.
Cooking Sweet Cherry Soup
Few people know, but cold soups can be prepared not only using fresh vegetables, herbs, sausages, ham and other things. Very often they are made with berries, cream and even fruits. In this case, you will get a cold sweet soup. It is good to serve as a dessert.
So what products are needed to make a real sweet Hungarian cherry soup at home? For this we need:
- cinnamon stick - 1-2 pcs.;
- cherry (fresh, frozen or canned) - about 1 kg;
- dry red wine - about 750 ml;
- white sugar - about 180-250 g;
- mineral or filtered water without gas - approximately 250 ml;
- almond essence - dessert spoon;
- nonfat cream - about 250 ml;
- thick sour cream - 250 g.
We process components
Before you start making sweet soup, you must process the berries. If they were purchased frozen, then they should not be thawed. If it is fresh, then the berries must be thoroughly washed and the bones removed. As for canned cherries, all syrup must be drained from it before use. It can be used separately or used to prepare any other dish (dessert).
Cooking Sweet Soup
To make a sweet Hungarian soup, you need only half an hour of free time. It is during this period that the berries will boil well in a fragrant broth, will reveal their aroma and taste to the maximum.
So, to make a cold soup, dry red wine, mineral water without gas are poured into the pan, and white sugar and cinnamon stick are added. After laying out the previously processed cherries as a base, it is brought to a boil and simmered over very low heat for 25 minutes. During this time, the berries should soften.
In the future, almond essence is laid out in the base. In a separate bowl, whip the cream and sour cream, and then gradually add them to the red and sweet broth. Having mixed all the components, they are covered with a lid, removed from the stove and insisted aside.
After partial cooling, the sweet Hungarian soup is sent to the refrigerator.
Serve delicious sweet cherry soup
According to the recipe, red Hungarian soup can be served both chilled and hot. We decided to use the first option, therefore, after a short cooking of berries, we placed the dish in the refrigerator. After a couple of hours, the soup with berries will become usable. It is poured into plates, and then presented to the table.
Due to the fact that cold Hungarian soup was prepared using an alcoholic drink, it is not recommended to give it to children. Although in the process of heat treatment of wine all alcohol is almost completely evaporated.
To summarize
As you can see, the process of making cold vegetable and sweet soups does not take much time and does not require a large number of ingredients. Almost everyone can make such dishes at home. After all, this does not require special knowledge in the culinary business. However, such soups should be served at the dinner table only in the summer season, as they well refresh, cool and saturate without a feeling of heaviness and fullness of the stomach. Bon Appetit!