What can please in the heat, quench your thirst and satiate? Of course, cold summer soups. Gazpacho and a variety of okroshka, beetroot and borage - they are all very healthy (non-nutritive) and very tasty. Every housewife should be able to cook summer soup. You can do this by following the recipe thoroughly, or you can add something of your own, fantasize, and take the recommendations that I give below as the basis.
Summer soup "okroshka", but not the same as everyone
My okroshka is not like those recipes that can be found on the net. Firstly, I don’t add meat or sausages to it, and I put only 1 potato in a three-liter pot. As a basis, you can take serum, kefir (I take 3.5% and do not dilute), kvass. Okroshka on the water, I do not consider food. So, first I cut the greens very, very finely: parsley, dill, spring onions, spinach, tsytsmu (watercress). Sometimes, if you wish, add basil and fresh herbaceous salads from the store. The more greens, the better. Then I put all the greens in a spacious pan, (2/3 of the volume should be filled), salt and with the help of a rolling pin, and rub the greens until its volume is reduced by three times. The crushed greens will become soft, will not float on top of the okroshka, but will be evenly distributed throughout the volume. And most importantly, greens will produce juice that mixes with the base. This summer soup has a very delicate aftertaste. Together with greens, I use only 1 potato: it will give density. Then I add cucumbers, radishes (all on a medium grater). Before pouring, two-thirds of the pot should occupy this kind of "salad." I pour in the base, mix. Be sure to put mustard, grated horseradish and half a spoonful of sugar: it enhances the taste. If this summer soup is cooked on kvass or whey, you can put sour cream in it. I love fat.
Summer gazpacho soup
This kind of okroshka was always cooked in my family, they just called it “tomato okroshka”. It turns out that summer soup , the recipe of which my grandmother still knew, is called "gazpacho." This is a dish of Mexican cuisine, but it has taken root with us. Cooking this soup is summer, fashionable. From very ripe tomatoes we make tomato juice. You can use a blender. Naturally, first remove the peel. If the juice is very thick, dilute with boiled water. To this base we add finely chopped or grated bell peppers, cucumbers, green onions, and a lot of any greens. We add taste with vinegar (fruit can), salt, pepper, sugar. I add lemon instead of vinegar, but I don’t use trendy Tabasco at all. In the finished dish, you can add a spoonful of good olive oil.
Soup summer "beetroot soup"
There are more than a hundred recipes. I cook it. Therefore, my beetroot can be both hot and cold. We take about a kilogram of beets, preferably young, clean. We cook a part in a saucepan, stew another in a pan with a minimum amount of vegetable oil. When the beets are half stewed, add onions, one carrot and a little parsnip and sweet pepper. We are waiting for it to prepare. We take out the cooked boiled beets , we chop them nicely. We collect everything in one pan and let it boil. Check for taste, let cool. Boiled beetroot, but you can even eat it icy: there is practically no oil.