Cold kefir soups are a good alternative to okroshka and topping. In hot summer weather they stimulate appetite, strengthen strength and diversify the menu.
Cold beef kefir soup with beetroot
This Latvian dish is good for a summer lunch. Cold kefir soup refreshes well and replaces both the first dish and the cooling drink. It can also be given to children from the age of three. This will help your baby love vegetable dishes.
Bake small beets in foil or boil in a small amount of water. Can be pre-cut into small pieces in order to speed up the process. Cold soup on kefir, in addition to beets, will require a small list of simple ingredients: you need to add boiled potato, boiled egg, small cucumber and boiled meat to it. Lean beef or chicken is suitable. Pour eight hundred grams of chilled but not iced kefir into a bowl. Cut vegetables and meat. Mix in a bowl with liquid. If the cold soup on kefir was too thick, add water or beetroot broth to it. Salt to taste, cut fresh herbs and serve on a separate plate. Dill, parsley, cilantro are well suited.
Cold kefir soup with nuts and garlic
For this dish you need three hundred grams of fresh cucumbers, dill, four cloves of garlic and olive oil. Kefir take from half a liter, depending on the desired density of the dish. You will also need a handful of chopped walnuts and salt. Cucumbers can be grated, chopped in a blender, or simply cut into pieces of the desired size. Kefir should be whipped with olive oil, salt and mix with the rest of the ingredients. Crush the garlic and season them with soup. Sprinkle the dish with herbs, let it brew for about an hour in the refrigerator and serve with white bread.
Cold soup with kefir and zucchini
This original recipe will help you refresh yourself on a hot summer day and break the shackles of heat. It is simple, quick to prepare and consists of available ingredients. In the zucchini season, it will also help recycle these low-calorie vegetables. For four servings, take seven hundred grams of young zucchini, two tablespoons of olive oil, a small onion or shallot, lemon zest, parsley leaves, a few sprigs of mint, a half cup of strong chicken stock, half a glass of sour kefir, yogurt or buttermilk. For decoration, you will also need greens and half a fresh cucumber. Chop the onion, cut the zucchini into slices or slices. Fry in olive oil for about nine minutes. Add the broth, zest, salt and pepper. Bring to a boil and simmer over low heat until the zucchini is soft. Then add chopped parsley, mint and dill. Turn off immediately. Cool and puree in a blender. To quickly make it cold, you can put a bowl of soup in a larger bowl of ice. Stir until it reaches room temperature. Thanks to rapid cooling, the soup will not have time to lose its rich light green hue. Then add kefir and cucumber, sliced in very small cubes, into the vegetable mixture. Add spices to taste and cool a little more. Garnish and serve with a spoonful of cream or sour cream.