In hot summer weather relevant as everbecome recipes for cold soups. They are not just an excellent thirst quenching and cooling dish, but usually they also contain beneficial substances, minerals and vitamins, which contribute to the activation of the immune system. Such soups do not just have a beneficial effect on the human body, but also have an activating effect on the digestive process and are well encouraged, as they have an interesting sour-spicy taste.
Recipes for cold soups can be divided into two.categories: those that are originally prepared cold and soups that are first boiled and then chilled are served to the table. Practically in all cuisines of the world there are variations on the subject of cold soups, for example, Spanish gazpacho, Uzbek chalop, Russian okroshka, turiya and beetroot, Georgian husbands and many other cold soup recipes. You can bring several recipes that are prepared immediately cold and do not require long preparation.
Chalop's cold soup is Uzbeka national dish, it is prepared on the basis of sour milk with the addition of fresh vegetables. There are many ways to cook it, but we’ll give you a classic recipe that presents mucous soups. For its preparation you will need 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. As spices take cilantro, basil, dill, red pepper. Salt the soup to taste. Greens and vegetables should 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 will stand in the refrigerator, its taste will be richer there, as the greens and vegetables will give it its flavor and aroma.
For Russian national cuisine traditionalcold soup is okroshka. It is prepared by mixing finely chopped vegetables and herbs. These are boiled potatoes, raw carrots, radishes or turnips, pickled and fresh cucumbers, onions and green onions, boiled eggs and lean meats (you can take dairy or doctor sausage as an option). For spices take parsley, dill, celery, black pepper, horseradish. Salt and add sour cream. In the classical version, kvass is used as the basis for such a soup, but often in the modern version kefir is used, which is mixed with mineral water.
All ingredients okroshka should be cutpreviously small cubes. First, put vegetables and greens, finely chopped eggs into the pan, then add meat or sausage. Make a special starter for the soup: add horseradish, mustard, black pepper to the brew. Pour the chopped mixture with this sourdough and insist about 30 minutes, and then pour the remaining kvass. After that, the okroshka is put in the fridge for one hour and served to the table already cold. Okroshka can be poured before putting in the refrigerator, in pots, such soups in pots recipes are well suited for a tasty lunch in the hot summer season.
A variety of recipes for cold soups alsorepresents 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. They add fresh bread, extra virgin olive oil, water, lemon juice, garlic and spices, salt to taste. To prepare gazpacho for one kilogram of tomatoes requires one loaf of white bread, two cucumbers, two sweet peppers, one onion, juice of one lemon, two tablespoons of olive oil and two cloves of garlic. This soup is not only extremely tasty, but also very healthy, as fresh tomatoes contain many beneficial trace elements, and garlic is an excellent antiviral agent.
