In hot weather, one almost does not want to eat, but it is still necessary to replenish the energy and vitamin losses of the body. The best option would be to prepare a cold soup for lunch in the summer. There are plenty of options for such dishes, choose and cook from vegetables and other healthy products.
Pick your recipe
You will need
- For beetroot:
- - 2 beets and a cucumber;
- - 40 g of green onions and lettuce;
- - 20 g of parsley and dill;
- - 4 boiled chicken eggs;
- - 150 g of 20% sour cream;
- - 3 tsp lemon juice;
- - 1/2 tsp Sahara;
- - 1.5 tsp fine salt;
- For gazpacho:
- - 5 green bell peppers;
- - 3 cucumbers and cloves of garlic;
- - 15 g of parsley and green onions;
- - 100 g of wheat and rye bread;
- - 400 ml of water;
- - 70 ml of olive oil;
- - 20 ml of table vinegar and lemon juice;
- - 1 tsp sea salt;
- For fish okroshka:
- - 1.5 l kvass;
- - 500 g of white fish fillet;
- - 3 cucumbers and potatoes;
- - 1 radish;
- - 50 g of green onions;
- - 15 g of dill and parsley;
- - 3 boiled yolks of chicken eggs;
- - 80 g sour cream;
- - 1 tsp Russian mustard;
- - salt;
- For the chipper:
- - 500 ml of natural yogurt;
- - 4 cucumbers and cloves of garlic;
- - 50 g of walnuts;
- - 30 g of dill;
- - 100 ml of vegetable oil;
- - salt.
Instruction manual
1
Beetroot soup
Wash the beets thoroughly with a sponge, put in a medium-sized pan and pour water with lemon juice dissolved in it so that it covers the root crops by 2-3 cm. Cook the red vegetable for 40 minutes at a moderate temperature, then dip in ice water, decoction keep and cool.
2
Grind 2 eggs, finely chop all the greens and grind together with sugar and half salt. Peel the beets and cut them into cubes, like cucumbers, add to the egg mass and mix with sour cream.
3
Put everything in a pan, pour 1.5 l of red broth there (if it turned out less, add water). Pour the cold soup into plates and serve with half the eggs in each serving.
4
Green gazpacho
Scrub the peppers, cut them lengthwise and lay them on the baking sheet with the convex side up. Sprinkle them lightly with olive oil and bake for 15 minutes at 200oC, cool slightly and peel off.
5
Cut the cucumbers into small pieces and turn into a smoothie with a blender. Soak the white bread in water, crush the garlic cloves in a special press, tear the green onions and parsley with your hands, put everything in a blender bowl with peppers and olive oil and beat again.
6
Season the resulting mashed potatoes with sea salt, lemon juice and vinegar, and pour in cold water. Make rye bread crackers in a pan or in the oven, pour them into the soup before serving.
7
Fish okroshka
Boil the fish fillet in salted water for several minutes, lay out. Cook the jacket potatoes on the adjacent burner. Cool everything and chop arbitrarily, as well as peeled cucumbers. Peel the radish and grate on a fine grater.
8
Thoroughly mix the egg yolks in one cup with chopped onions and herbs, mustard, sugar and a spoonful of salt. Dilute this mixture with 100 ml kvass. Combine all the ingredients in a saucepan or large bowl, add kvass, and stir.
9
Tarator
Chop the cucumbers with a thin straw with a knife or grate on a coarse grater. Sprinkle them with a pinch of salt and leave for 5-10 minutes. Vigorously whisk yogurt and butter with a mixer or whisk for 4-5 minutes.
10
Crush garlic cloves and walnut kernels in a mortar, mix in the milk-butter mass. Enter there also cucumber puree along with the liquid, chopped dill. Stir the soup and salt to taste.
Useful advice
You can add diced low-fat sausage, ham or boiled meat to the beetroot.
Kvass in okroshka can be replaced with weak beer if the dish is not served to children.