Cold Soup Recipes
On a hot summer day, I don’t feel like standing at the stove. You can whip up a salad, get ice cream from the refrigerator for dessert, but perhaps one of the main dishes at this time is cold soup - it will quench your thirst, and tone up, and be healthy and nutritious.
Many varieties of cold soups can be offered to us by Russian cuisine, and the Slavic neighbors are not far behind.
The most popular of the cold soups we have is probably okroshka. It can be meat and vegetable. Once upon a time, okroshka was served not as a first course, but as a snack. The sour kvass on which the okroshka is cooked, as well as vegetables help to improve appetite, so this is not surprising. Okrosha is served in two ways. In the first method, all products are placed in kvass seasoned with vegetable oil, salt, mustard and sugar, stirred and then poured on plates, in the second method, sliced products are placed in a salad bowl, and kvass is served separately in jugs. At the same time, each person independently puts a side dish in his plate and pours kvass to taste. In okroshka Russian cuisine, along with bread kvass, sour cabbage soup, sour milk, cucumber and cabbage brines were used.
The queen of cold soups was once called the Botvini, which is now undeservedly forgotten. It was prepared from the leaves of various plants - beets, young nettles, various vegetables were added there, as well as noble fish - sturgeon, stellate sturgeon, pike perch, served with sliced balyk, crayfish and crabs, dill and horseradish.
In the kitchen of other nations, you can also find many interesting recipes for cold soups. This is the Bulgarian cucumber and yogurt tarator, and spicy Spanish gazpacho.
On a hot summer day, I don’t feel like standing at the stove. You can whip up a salad, get ice cream from the refrigerator for dessert, but perhaps one of the main dishes at this time is cold soup - it will quench your thirst, and tone up, and be healthy and nutritious.
Many varieties of cold soups can be offered to us by Russian cuisine, and the Slavic neighbors are not far behind.
The most popular of the cold soups we have is probably okroshka. It can be meat and vegetable. Once upon a time, okroshka was served not as a first course, but as a snack. The sour kvass on which the okroshka is cooked, as well as vegetables help to improve appetite, so this is not surprising. Okrosha is served in two ways. In the first method, all products are placed in kvass seasoned with vegetable oil, salt, mustard and sugar, stirred and then poured on plates, in the second method, sliced products are placed in a salad bowl, and kvass is served separately in jugs. At the same time, each person independently puts a side dish in his plate and pours kvass to taste. In okroshka Russian cuisine, along with bread kvass, sour cabbage soup, sour milk, cucumber and cabbage brines were used.
The queen of cold soups was once called the Botvini, which is now undeservedly forgotten. It was prepared from the leaves of various plants - beets, young nettles, various vegetables were added there, as well as noble fish - sturgeon, stellate sturgeon, pike perch, served with sliced balyk, crayfish and crabs, dill and horseradish.
In the kitchen of other nations, you can also find many interesting recipes for cold soups. This is the Bulgarian cucumber and yogurt tarator, and spicy Spanish gazpacho.
Comments
Post a Comment