What soup to cook in the summer. vegetable soup

12.05.2022 Biscuit

An interesting and extraordinary recipe for this hot beetroot with beans, champignons and sorrel can pleasantly surprise and delight fans of culinary experiments! Thick, rich, multi-component - this soup is able to satisfy hunger for a long time.

I want to offer a very interesting vegetarian dish for testing - soup with noodles and lentil-rice meatballs. Traditional meatballs are very successfully replaced with lentil and rice meatballs - tasty and healthy.

spaghetti, onion, carrot, tomato paste, garlic, salt, vegetable oil, bay leaf, black peppercorns, dill, water, lentils, rice, onion...

Soup with dumplings and egg is a great lunch that can be prepared quite quickly. Boiled and mashed potatoes add thickness and richness to the soup. Due to the large number of ingredients - potatoes, dumplings, eggs, tomatoes and roasted vegetables, the soup with dumplings and eggs turns out to be very tasty and satisfying.

dumplings, eggs, potatoes, tomatoes, carrots, onions, garlic, ground pepper, sunflower oil, parsley, water, bay leaf, allspice, salt

Creamy soup with mushrooms and melted cheese does not take much time to prepare, but it will delight you with its delicate and at the same time rich taste. Fried rosy mushrooms, cream, melted cheese and fragrant dill - the perfect combination. Such an appetizing and hearty soup will make you forget about hunger for a long time!

fresh mushrooms, melted cheese, cream, potatoes, leek, carrots, olive oil, garlic, dill, salt, ground black pepper, water

If it’s not customary for you to sit down at the dinner table with a spoon, then your menu of first courses simply has to be varied and interesting. Write this flavorful soup with smoked brisket, Chinese cabbage and green peas in your cookbook and cook it at your earliest opportunity.

pork brisket, chicken legs, potatoes, Beijing cabbage, onion, green ice cream peas, garlic, vegetable oil, salt, ground black pepper...

A very light, dietary and tasty soup with meatballs, pasta and spinach will perfectly diversify your menu on fasting days. Tender chicken meatballs are baked in the oven, then added to a hot broth with carrots, pasta and lots of spinach.

Chicken thighs, spinach, pasta, eggs, hard cheese, breadcrumbs, garlic, dill, parsley, vegetable oil, salt, ground black pepper...

fresh mushrooms, melted cheese, cream, potatoes, leek, carrots, olive oil, garlic, dill, salt, ground black pepper, water

Today we will cook soup from the usual products. But homemade batter noodles, which are cooked very quickly, will add a highlight to this soup.

potatoes, onions, carrots, tomatoes, garlic, dill, vegetable oil, salt, ground black pepper, herbs, minced chicken, onions, garlic powder...

Tomato soup with sauerkraut and corn grits is a tasty and rich first course. The dish acquires an original and rich taste thanks to sauerkraut, an abundance of vegetables and fragrant beef broth.

beef, sauerkraut, corn grits, potatoes, bell peppers, red onion, tomato paste, bay leaf, parsley, salt...

fresh mushrooms, melted cheese, cream, potatoes, leek, carrots, olive oil, garlic, dill, salt, ground black pepper, water

Despite the fact that the Greek meatless soup is cooked without meat, it has a very rich tomato flavor, hearty and fragrant. The taste nuances of this first course send us to the Mediterranean, one has only to eat a spoonful.

canned beans, canned tomatoes in their own juice, green olives, onion, red onion, celery root, carrots, tomato paste...

No matter how useful the soup is, in the summer heat there is no desire to eat it, let alone cook it. For such cases, special, summer soups are needed. We will talk about them in today's article. In many cuisines of the world there are cold first courses. Russians: tyurya, okroshka, botvinya, holodnik or beetroot; Spanish soup gazpacho (gazpacho) and salmorejo; Armenian cold summer soups, Uzbek chalop soup, Bulgarian tarator, Georgian muzhuzhy, Ukrainian Gorobiev borscht - these are the first things that come to mind. The purpose of cold soup is to refresh, saturate and invigorate in the heat due to the high content of vitamins and sour taste.

Cold summer soups are divided into two types: those that are initially prepared cold, and those that are boiled and then cooled. In both cases, the soup consists of a dressing (vegetable, meat, fish or mixed) and a liquid base: water, kvass, milk, kefir, juice, jelly, yogurt. As a rule, dry spices in such soups are used to a limited extent, mainly aromatic roots and herbs.

One of the most popular cold soups today is okroshka. There are enough types of this simple Russian first course so that okroshka does not get bored for the whole summer. A rich variety of vegetables, several types of meat and fish, different dressing options and several types of liquid bases - and you can cook hundreds of dish combinations.

Classic okroshka is cooked on white sour kvass with meat (or fish) of 3 varieties, vegetable dressing, spicy dressing and sour cream. No kefir, whey, curdled milk, yogurt, beer can not be in okroshka. Rather, then it will not be okroshka, but some other dish. Meat according to old Russian recipes should be of several types: black grouse, turkey and piglet. Although over time this range has expanded: from poultry to beef and lamb, sausages in okroshka should not be. For okroshka based on fish, they took fish with sweetish meat, for example, pike perch. In the classic okroshka, mustard or horseradish dressing is used; at the very end of preparations, a chopped hard-boiled egg with sour cream is added. Old recipes mentioned salted mushrooms, plums and soaked apples as additional ingredients.

Botvinnik can be considered one of the best examples of ancient Russian cuisine in the field of cold soups. This dish was made from a mixture of kvass and beetroot broth, beet tops, aromatic herbs, and sometimes from boiled young beets, vegetables and several varieties of red fish. Botvinnik consists of several parts, served in different dishes, but being one whole. The first part is a soup, the second is the fish part - a dish with several varieties of boiled red fish spread out, and the third is a plate with crushed ice, which is gradually added to cool the ingredients. The basis of the soup part of the botvinia is similar to the base of the okroshka, but the acidity of the kvass is leveled by the addition of a sweeter dark bread kvass. Sorrel leaves are used as a natural sourness in botvinnik.

It is quite simple to prepare a cold beetroot soup, which will require eggs, cucumbers, vinegar and a few onion feathers. The beets are boiled (the broth is not drained), the skin is removed, the beets are rubbed on a grater and put back into the broth, cooled and a drop of vinegar or lemon juice is added. Separately, a dressing is prepared from finely chopped and salted fresh cucumbers, eggs and onions. A portion of dressing is placed in each plate and poured with beetroot broth. You can add sour cream. There are options for cold drinks and without beetroot broth. Such can be considered Belarusian refrigerator in Pripyat.

Ingredients:
3-4 fresh cucumbers
4-5 eggs
a large bunch of sorrel,
dill bunch,
a bunch of green onions
sour cream, salt to taste.

Cooking:
Boil the eggs. Rinse the sorrel, sort, cut and boil in salted water. Refrigerate the decoction. Cut the eggs into small cubes, and the cucumbers into strips. Finely chop the dill and onion. Pour everything into the sorrel broth and put the pan in the refrigerator for 1-2 hours. Serve cold with sour cream.

The simplest and cheapest cold Russian dish is tyurya. Despite its simplicity, with proper preparation, tyurya is a very tasty, quick summer dish. The basis of tyuri is kvass and bread, chopped vegetables are added to them. The components for tyuri are ground very carefully, you can also use a fine grater. As a rule, one type of vegetable dominates in a tyure. Tyuryu is not made for future use, but is eaten cold immediately after preparation.

spanish soup gazpacho (gazpacho) is a typical mediterranean dish: vegetables, water, olive oil and bread. The soup is prepared cold, the main component is tomatoes. In Spain, there are two "competing" gazpachos - Andalusian (which is considered a reference) and La Mancha, which is completely not recognized by the Andalusians and is not entirely appropriate in the framework of cold light soups, since it is a rather thick game soup. Andalusian gazpacho requires the very best olive oil and wine vinegar. You will also need chopped tomatoes and cucumbers, sweet pepper pods, garlic and salt. All vegetable ingredients are ground (chopped with a mixer or blender), the mixture is salted, seasoned with vinegar and oil, decorated with cubes of toasted bread. Coarsely chopped peppers, cucumbers, tomatoes, onions and boiled eggs are served separately.

Another Spanish cold soup salmorejo originally from Cordoba. The soup is made only from tomatoes, served with tuna, ham and eggs.

In Malaga they prepare their own cold soup aho letterhead from young garlic, young almonds, white bread, olive oil and sherry vinegar.

In Armenia, there is a whole collection of cold soups that are prepared with fruit broths, milk (fresh and sour), buttermilk and matsoni. Grains, pasta (pasta, noodles), fruits, vegetables, herbs, spices and spices serve as dressings. Most of the Armenian cold soups are prepared with meat (including chicken) and fish broths. Meat intended for broth is used with a bone. Usually use a brisket (lamb) or a brisket with a hem (beef).

Matsnarbrdos- Armenian okroshka, which is made on the basis of matsuna(Caucasian yogurt made from sheep, camel, goat or buffalo milk). Yoghurt matsun is diluted with cold water 1:1. Cucumbers, dill, cilantro, parsley and onions are finely chopped. The components are mixed, poured with a mixture of water and matsun. The soup is salted and served cold.

Masramatsatsun- sweet vitamin soup. Fresh rose hips are boiled and rubbed through a sieve. The mass is mixed with sugar and rosehip broth, after which it is heated to a boil, the foam is removed and cooled.

In Georgia, they prepare a cold first course called moouni. This hearty dish is more like jelly, you can call it a soup with a stretch. For moununi, a broth is made from pork legs, ears and tails. The broth is filtered, onions, spices, roots and salt are put into it and boiled until tender, after which it is cooled and served cold. The broth should harden almost like jelly.

Cold soup is prepared in Uzbekistan chalop. The vegetable part of the chalop consists of fresh cucumbers, radishes, radishes, green onions, cilantro, dill, basil, a pinch of red pepper and salt. All vegetables are finely chopped and poured with cold katyk. Katyk is a cross between cottage cheese, sour cream and butter. However, it is quite sour and is often used as a sour condiment. To prepare katyk, milk is heated and boiled for a long time so that up to a third of the liquid evaporates. Then sourdough (a special culture passed down from generation to generation) is added to the milk, and the fermentation process takes place within 6-10 hours.

In Azerbaijani cuisine there is a dish called dovga. It is made on kefir or yogurt. Rice, flour, herbs, butter, eggs and sour cream are used as dressings. Yogurt is mixed with an egg, flour is added, everything is beaten and poured with boiling water. Rice is also poured there and cooked until cooked, stirring constantly. At the end, with continuous stirring, chopped greens, a piece of butter and mint are added. When the dovga has cooled, you can salt it and serve it to the table.

Bulgarian soup tarator prepared on curdled milk. Fresh cucumbers are cut into slices or cubes, mixed with crushed or crushed garlic, poured with kefir or yogurt. A drop of vinegar is added to the mixture, slightly diluted with water and supplemented with crushed nuts and herbs. When serving, a spoonful of olive oil is poured into the soup.

Borscht a la Gorobiev- a popular dish of modern Ukrainian cuisine. Prepared quickly and served cold.

Ingredients:
2 liters of water
300 g potatoes
300 g cabbage
100 g carrots
100 g onion,
100 g sprat in tomato,
100 g vegetable oil,
spices to taste.

Cooking:
Pour water into the pan, place the diced vegetables and cook until half cooked, put the chopped cabbage in the same place and cook everything until tender. During cooking, saute the onion in vegetable oil and add to the future borscht. 5 minutes before readiness, add sprats to the pan. Add salt and spices to taste. Cool and serve cold.

Very popular in Lithuania in summer cold Lithuanian borscht

Ingredients:
450 g of kefir,
1 beet,
½ glass of water
1 egg
40 g onion
400 g potatoes
50 g sour cream
greens to taste.

Cooking:
Peel the potatoes and put to boil. Beat kefir with salt, add water. Cut the beets, onions and dill, pour into the kefir base. Pour into bowls. Cut the egg in half, put in each plate, add a spoonful of sour cream. Serve boiled hot potatoes sprinkled with chopped dill in a separate plate with the dish.

Beetroot with quail eggs This is a tricky and healthier way to prepare a regular beetroot: the beets are not boiled, but baked in the oven with olive oil. Our option is vegetarian, but if you wish, you can add beef tongue or boiled veal to the dish.

RECIPE OF BEET WITH QUAIL EGGS

Necessary:

Beetroot:
1 large beetroot
1 tbsp fuck
1.5 liters of still water
sea salt
freshly ground pepper
olive oil
cane sugar
juice of 1 lemon or white wine vinegar, to taste

Refueling:
2 medium potatoes
2 small cucumbers
4–5 radishes
12 quail eggs
2 green onion feathers
a few sprigs of dill
sea salt
cane sugar
freshly ground pepper
sour cream 20% fat - for serving

How to cook:

Bake beets and potatoes.

Peel the beets, grate or cut into strips, pour water and put in the refrigerator. It will be ready in 30 minutes.

Add horseradish, sea salt, cane sugar, pepper and wine vinegar to the beetroot juice. You have to try to achieve a balance of sweetness, acidity and pungency. You can always add what is missing.

Boil the eggs, peel and cut into halves. Cut or grate potatoes, cucumbers and radishes with the same straw. Finely chop the green onion and dill.

Put all the vegetables and herbs in each plate, and if you want, meat. Then pour beetroot infusion, put halves of quail eggs and sour cream on top. Fresh summer soup is ready!

Look for amazing recipes in the book Russian Cuisine. Version 2.0" by Alexander Belkovich, published by the Eksmo Publishing House.

Cold soups. Watch the video!

Okroshka is easy

Okroshka is as easy as shelling pears. The one who invented the okroshka was definitely a genius. The combination of bread, rye kvass and crispy vegetables, the balance of spicy and sweet, sour and tart is the basis of a real Russian taste. For a charming sourness, we recommend adding a little lemon juice.

OKROSHKA RECIPE IS SIMPLE

Necessary:
1 l kvass, better than natural fermentation
2 small potatoes
200 g boiled sausage
3 small cucumbers
2 radishes
3 green onions
6 quail eggs
1/2 tbsp mustard
juice of half a lemon
1 bunch dill
1/2 tsp sea salt
1.5 tbsp cane sugar
freshly ground black pepper

How to cook:

Bake potatoes and boil quail eggs. Cut the eggs into halves, cut the potatoes, cucumbers and sausage into 1 cm cubes.

Cut the radish in half, and then in the shape of a semicircle. The cut matters. Chop green onions and dill.

Dissolve salt, sugar, pepper, mustard and lemon juice in a small amount of kvass. Then add the remaining kvass.

Arrange all the ingredients on plates and pour the seasoned kvass.

summer cottage soup

Summer cottage soup This soup is prepared according to the principle of "porridge from an ax" - any vegetable that has ripened in the garden goes into the pan. And the taste is always the same: light, summer, win-win.

RECIPE FOR SUMMER COUNTRY SOUP

Necessary:
2 young potatoes
3 sweet tomatoes
100 g green beans
100 g green peas
2 garlic cloves
4 tbsp vegetable oil
200 g chopped tomatoes in their own juice
1.5 liters of water or any stock
1 bay leaf
2 hard boiled eggs
4 sprigs of parsley and dill
salt pepper

How to cook:

Young potatoes, without peeling, cut into small cubes. Cut the tomatoes into larger cubes. Cut beans and peas in half crosswise. Finely chop the garlic.

Fry the potatoes in a well-heated deep saucepan in vegetable oil for 4-5 minutes. Add garlic, canned and fresh tomatoes, fry all together for another 3-4 minutes.

Pour hot broth or water over vegetables and bring to a boil. Then lower the heat and simmer for 5 minutes. Add peas, beans and cook for 15 minutes until vegetables are ready. At the end, salt, pepper, add bay leaf and remove from heat.

Pour the soup into bowls, add half a boiled egg and chopped greens to each.

Look for many simple and interesting recipes in the book "Country Recipes for a Bright Summer", published by the Eksmo Publishing House.

Veal soup with sorrel and rhubarb

Veal Soup with Sorrel and Rhubarb This extravagant soup should brighten up your summer menu. Do not be afraid of rhubarb, it is thanks to him that the soup acquires an amazing taste and aroma!

RECIPE OF VEAL SOUP WITH RHUBUMB

Necessary:
100 g lean veal
1.5 liters of veal broth (keep the broth in which the veal was boiled)
200 g rhubarb
50 g sorrel
1 head of onion
1 carrot
1/2 celery root
2 boiled eggs
4 tbsp tomato paste
3 tbsp sunflower oil
salt pepper

How to cook:

Cut the veal, rhubarb, celery and carrot into small cubes, about 1.5 x 1.5 cm.

Onion cut into small cubes. Sauté the onion with the celery and carrots in a large saucepan or saucepan in sunflower oil for 7 minutes. Add tomato paste and cook for 3-4 more minutes. Heat the broth separately. Pour stock into vegetables and bring to a boil. Reduce the heat to a minimum, put the veal in the pan and cook for another 10-12 minutes.

Add rhubarb and sorrel. Salt, pepper. Boil for another 2-3 minutes and remove from heat. Serve soup with sliced eggs.

Green pea soup with salmon

Green Pea Soup with Salmon A wonderful quick summer soup. The creamy and very delicate texture is harmoniously complemented by whole pieces of fish. This creamy soup you will cook again and again.

GREEN PEA SOUP WITH SALMON RECIPE

Necessary:
green pea
stalk of celery with leaves
spinach
salmon fillets
low fat cream (11%)
olive oil
salt pepper

How to cook:

Roughly chop the celery, leave the leaves for decoration. Fry in a deep saucepan in olive oil for 3-4 minutes. Add peas, spinach, cream and cook for 4-5 more minutes.

Grind vegetables with a blender, salt and pepper. To make the puree more tender, strain it through a sieve.

Fry the fish pieces in a well-heated olive oil on both sides until cooked. Serve with soup, garnished with celery leaves and drizzled with olive oil.

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