Cold soups: homemade recipes

Cold soup on hot days great easy diet food that nourishes and at the same time refreshing. Greens, pumpkins, tomatoes and other vegetables – ingredient for the first course can be a fresh fruit with its own suburban area, or market. Try different cold soups – homemade recipes, traditional to Russian cuisine, or more exotic.

Beetroot kvass

Beets get a pretty hearty cold soup rich Burgundy color. Clean 3 root crop of medium size and boil until tender, then remove from broth and chop very fine strips or grate on a coarse grater.

Finely chop the bunch of green onions, dill and parsley. All mix with beets and cover with mixture of bread kvass and broth (1:1). To taste add salt and pepper and serve chilled beetroot soup with sour cream or yogurt.

Soup of sorrel

Among the home recipes cold soups occupy a special place their dishes of sorrel, sour taste which is quite refreshing in the summer heat. Boil 2-3 peeled and diced potatoes. While vegetables cook, saute for 5 minutes in a tablespoon of butter 200-300 g washed and chopped sorrel.

Add greens to the broth when the potatoes are cooked, keep the pan on heat for another 5-7 minutes and turn off. Put in the soup sorrel, chopped hard-boiled egg half and serve cold with sour cream, chopped greens onions and dill.

Tomato soup with chicken breast

A homemade juice out of fresh tomatoes will be an excellent basis for the original cold soup. Clean, sliced tomatoes without stalks wash over boiling water, remove the skin and grind in a blender. Add salt to taste and sugar. Recipe cold soup is for 3 l of undiluted tomato juice.

Boil the carrots and potatoes (200-250 g) small eggplant, chicken breast and 2-3 dozen quail eggs. All refrigerated vegetables and meat cut into slices, finely chop fresh and pickled cucumbers (200 grams). Eggs peel and divide into longitudinal halves. All mix, add the chopped greens of onions and parsley (beam) and very finely chopped onions. Pour all ingredients with tomato juice and serve the soup cold.

Cream soup of pumpkin with Apple and lemon

Fans of gourds are advised to prepare refreshing pumpkin soup. The pumpkin remove seeds and pulp (400 g) cut into cubes and cover with water (1.5 l). Add 4 apples, pre-peeled, core and sliced. Bring everything to a boil, put 3 tablespoons of sugar and simmer the soup until the pumpkin become soft.

After that, strain the broth through a sieve, bring to the boil and boil the pudding: enter with constant stirring in a thin stream dissolved in a little water, potato starch (2 tablespoons). Scroll pumpkin and Apple mixture in blender until puréed, adding a half squeezed fresh lemon.

The jelly cool a little, pour in the puree and whisk with a mixer. Dilute soup with 1 liter of yogurt, if necessary, will podshare and before serving, let sit in the fridge for a couple of hours. If you like cold soups, homemade recipes you can diversify and come up with your own unique combination of ingredients.