Cold soups - proven recipes. How to cook delicious cold soups with sausage or herring

Cold soups - proven recipes. How to cook delicious cold soups with sausage or herring

In the hot summer weather, I absolutely do not want to spend a lot of time at the stove to cook a hot first course. Nevertheless, it is difficult to imagine a full meal without a hearty, tasty soup. In this situation, recipes for cold soups will come to the rescue. The dish is not inferior in taste and nutritional qualities to any hot soup.

Cold Soups - General Cooking Principles

Cold soups are cooked most often on water or vegetable broth. All cold soups can be divided into two categories: those that are immediately cooked cold or soups, which are first boiled and then cooled. You can add several bouillon cubes for taste. Cold soups are thick or more liquid - this is achieved due to the number of vegetables used. The most famous cold soups are gazpacho, beet fridge, okroshka, akhoblanko, as well as cucumber, asparagus and squash soups.

As a basis, you can take not only water, but also kvass, kefir, mineral water, yogurt and any vegetable decoctions. Often, vegetable oil (olive, sunflower, corn and any other) is added to the dish. from vegetables most often take tomatoes, cucumbers, asparagus, beets, carrots, onions, potatoes and the most different greens.

You can also chop boiled eggs, sausage, ham and other products in cold soup. Fruit cold soups are quite common. Such dishes are made from apples, kiwi, avocado, mango, canned pineapples, pears, orange pulp, etc.

Cold soups - preparing food and dishes

First of all, thoroughly wash all fruits and vegetables, remove seeds from them, and peel off if necessary. Usually, all vegetables are put into a blender and brought to a puree state. Make it much easier if you pre-cut the products into several parts. Sometimes you need to pre-boil and cool some vegetables (for example, potatoes, carrots, beets or asparagus). Many cold soups are served with boiled eggs, so you need to pre-boil and cool a few pieces. Cooking utensils and appliances will require a pan, a frying pan (if you need to fry any food), a grater, a knife, a chopping pan, a garlic press and a blender (in extreme cases, you can use the usual tolkushku). Serve the dish in deep bowls or soup plates.

Recipes for cold soups:

Recipe 1: Cold Soup

This cold soup is called “Gazpacho” - perhaps the most famous dish among cold vegetable soups. This incredibly tasty Spanish dish is made from fresh tomatoes, cucumbers, bell peppers and garlic.

Ingredients Required:

  • Ripe tomatoes - 4 pcs .;
  • Fresh cucumbers - 3 pcs .;
  • Red Bulgarian pepper - 1 pc .;
  • 2 small onions;
  • 2 cloves of garlic;
  • Olive oil - 100-110 g;
  • Salt - to taste;
  • Greens.

Preparation Method:

Cucumbers, peppers and tomatoes are thoroughly washed, we cut out the stems, we remove seeds from the peppers. Cut vegetables into small cubes or slices. Chop onions and garlic. To make a cold soup, you need a blender: pour olive oil into the bowl, lay onions and garlic, add a little salt. We start all the whipping and gradually add vegetables: first, cucumbers and peppers, then tomatoes. After the mixture has reached a uniform consistency, try and, if required, add salt. We remove the soup in the fridge and leave to infuse. You can serve the dish with finely chopped greens, and if the consistency is too thick, you can add a little boiled water.

Recipe 2: Cold soup on kefir with beets

This cold soup resembles vegetable borscht in composition, but in the heat it is unlikely that you will want to eat a hot first course. This is where our soup on kefir with beets helps out.

Ingredients Required:

  • Half a liter of kefir;
  • 3-4 small beets;
  • 4-5 fresh cucumbers;
  • 4 eggs;
  • A bunch of green onions;
  • Dill bundle;
  • Salt and sugar - to taste;
  • Half lemon;
  • Water.

Preparation Method:

Beets clean, boil, then cool and rub on a coarse grater. We put the beets in a bowl, add salt, sugar and lemon juice. Leave to pickle. Green onions and dill chopped and mash with salt. Cucumbers cleaned from the skins and rubbed on a coarse grater. hard-boiled eggs cut into small cubes. we put greens with salt, cucumbers, eggs and pickled beets in a large bowl or bowl. All thoroughly mixed and pour kefir. Add a glass of cold water (you need to look at the consistency), add salt, mix everything and put in the refrigerator. Cold beet soup can be eaten with black bread and boiled hot potatoes.

Recipe 3: Cold soup with tomatoes and smoked sausage

Amazingly delicious cold soup! Having tried it once, the dish will want to be cooked all the time - especially in the heat. To prepare the required tomatoes, garlic, onions and sausage.

Ingredients Required:

  • 1 kg of tomatoes or 1 liter of thick tomato juice;
  • 1 loaf (preferably French baguette);
  • Onions - 1 pc .;
  • Salt - to taste;
  • Vinegar - to taste;
  • 2 eggs;
  • 100 g smoked sausage;
  • 3 cloves of garlic;
  • Vegetable oil - to taste.

Preparation Method:

While the eggs are boiling, prepare the remaining products: wash the tomatoes, remove the stalks and cut them into 4 pieces, cut the loaf into slices, and chop the onion. Put all the products in a large bowl and mash with a blender until smooth. Add vinegar, vegetable oil, garlic and salt. Whisk all over again. We cut sausage and boiled eggs into small cubes. Spill cold soup in plates and put on each plate a few boiled eggs and 1 tablespoon of sausage. If the dish is thick, add a little water. This soup can be stored in the refrigerator for several days. The longer it stays, the tastier it becomes. When serving, you can also put an ice cube in a plate.

Recipe 4: Cold Bulgarian Soup

The main ingredients of this cold soup are fresh cucumbers and kefir. Garlic gives a slight poignancy, and pine nuts - piquancy.

Ingredients Required:

  • Fresh cucumbers - 2 pcs .;
  • 1 cup of kefir;
  • 1 glass of mineral water (soda);
  • 15 ml of vegetable oil;
  • Half dill;
  • 2 cloves of garlic;
  • Pine nuts - 2 tbsp. l .;
  • Salt - to taste;
  • Peppers.

Preparation Method:

Washed cucumbers rubbed on a coarse grater. Garlic is passed through a press, laid out in a small bowl, add vegetable oil and fray with salt and pepper. Dill chop. Cucumbers slightly squeezed. In deep dishes mix kefir and mineral water, lay cucumbers and garlic-oily mixture there. Add the chopped dill and mix everything thoroughly. We remove the dish in the refrigerator for at least 2 hours so that it is infused. In the meantime, you can fry pine nuts in a pan until a pleasant aroma and a light golden color. Serve cold soup with roasted pine nuts and sprigs of fresh parsley.

Recipe 5: Cold asparagus soup

This cold soup is not only tender and very tasty, but also incredibly useful. Especially like the dish for those who are on a diet, because in such an asparagus soup there are quite a few calories.

Ingredients Required:

  • Asparagus - 600 g;
  • Vegetable broth - 1 liter;
  • White large onion - 1 pc .;
  • 18% cream - 200 ml;
  • Butter - 4 tbsp. l .;
  • Salt - to taste;
  • Ground black pepper to taste;
  • Peppers - Pink and Green (ground);
  • Lemon peel - for serving.

Preparation Method:

With asparagus, cut the tops and boil them for a few minutes in boiling water. Put the tops in cold water and cool. We cut the stems into small pieces. In a thick-walled pot (sauté pan), melt the butter and fry the pieces of asparagus with chopped onion. Cook all about 5 minutes. Then pour the pre-cooked broth, bring to a boil and reduce the heat. Season the dish with spices and cook for half an hour over low heat. Then remove the saucepan from the heat and let the soup cool. In the cooled dish, add the cream and whisk the whole blender until smooth. We taste, if necessary - add more spices. Insist soup in the fridge for 3 hours. Served with asparagus tops and lemon zest.

Recipe 6. Cold soup from fresh vegetables

Ingredients

  • 350 g of fresh tomatoes;
  • 50 ml of olive oil;
  • fresh cucumbers - 150 g;
  • Tabasco sauce;
  • 150 g of bell pepper;
  • 50 ml apple cider vinegar;
  • 20 g green onions;
  • 30 g of tomato paste;
  • two garlic cloves;
  • parsley - bunch;
  • salt.

Preparation Method

1. Rinse and dry the peeled garlic and other vegetables. Chop the tomatoes and cucumbers in small pieces. Chop the garlic through the garlic press. Chop green onions finely. Put the chopped vegetables in the pan, add the chopped greens.

2. Salt the vegetables, pour in olive oil, apple cider vinegar and Tabasco sauce. Dissolve tomato paste in boiled water and pour in vegetables too. Mix everything well and put in the fridge for two hours. Serve, spilled on plates, and sprinkled with croutons.

Recipe 7. Cold Soup “Smells of Spring”

Ingredients

  • two liters of serum;
  • 200 g of boiled and smoked sausage;
  • spicy mustard;
  • salt, black pepper and pungent red;
  • cilantro, parsley, scallions and dill;
  • 40 g of garlic;
  • sour cream;
  • 150 g onions;
  • 3 eggs;
  • 10 pcs. radish;
  • 2 potatoes;
  • 3 cucumbers;
  • water is highly carbonated.

Preparation Method

1. Boil eggs and potatoes in uniforms. Peel them and slice as small as possible. Also grind cucumbers, boiled and smoked sausage. Radish wash and cut into strips. Rinse greens and green onions, dry and crumble. Peel the garlic and onions from the husks and chop melenko.

2. Put everything in the dish, where you will cook the soup and mix well. In a separate container, combine the whey with sour cream, salt, season with red and black pepper and add the mustard. Pour in highly carbonated water, mix.

3. Place the vegetables in plates and fill them with the resulting liquid. If you like colder, put some crushed ice.

Recipe 8. Cold Soup “Golden Gazpacho”

Ingredients

  • 500 g of sweet yellow pepper;
  • 60 ml of olive oil;
  • 250 ml of broth;
  • salt and freshly ground pepper;
  • half art. sour cream;
  • a handful of almonds;
  • 50 ml of lemon juice;
  • 2 tbsp. l finely chopped cilantro and mint;
  • incomplete glass of grapes;
  • 200 g cucumbers;
  • 200 g cherry tomatoes.

Preparation Method

1. Peel the peppers, remove the seeds, cut half into slices, and cut the rest into large pieces. Put large pieces in a blender container, pour in broth, lemon juice and sour cream. Beat at high speed until smooth.

2. Pour the puree into a saucepan, salt and pepper. Leave in the refrigerator for four hours. Cherry and grapes cut in halves, cucumber - into small cubes. Chop greens finely. Put everything in a deep bowl and mix the garnish.

3. Pour the soup into the plates, place the garnish in the center, drizzle with olive oil and sprinkle with chopped almonds. Garnish with mint leaves.

Recipe 9. Cold soup with herring

Ingredients

  • two beets;
  • 250 g of potatoes;
  • a small jar of herring (preserved);
  • table salt;
  • dill;
  • 500 ml of broth and kefir.

Preparation Method

1. Boil and peel carrots and potatoes. Grate for korean beetroot salads.

2. Combine the kefir with the broth and lightly whisk together.

3. Drain the butter from the preserves and rinse the herring. Cut it into medium pieces.

4. Chop the boiled potatoes in small pieces.

5. Mix all the ingredients in a saucepan, add finely chopped dill, salt and pour the mixture of yogurt and broth. Stir and leave in the fridge for three hours.

Cold soups - secrets and tips from the best chefs

  • It is believed that the longer the cold soup will infuse, the tastier it will turn out.
  • Tastes are also largely dependent on the quality of the products used, so choose only the ripest and freshest vegetables and fruits.
  • It is best to take seasonal vegetables for cooking cold soup: radishes, any greens, cucumbers, etc.
  • Starchy vegetables should be boiled beforehand, but the most beneficial is a dish made of fresh vegetables, since all the nutrients and vitamins are saved.
  • If the soup is not prepared in the form of mashed potatoes, it is not recommended to chop the products too finely in this case.
  • You should never feel sorry for greens in cold vegetable soups - from it the dish will only become richer, more aromatic and healthier.
  • All ingredients for cold soups should be pre-cooled to a temperature of about 10-12 degrees, and even ready-made ice cubes are put into some ready-made dishes.
  • Try experimenting with various spices and seasonings - the soup with them will become even more fragrant and richer.
  • If it seems that the dish is too thick, you can dilute it a little with boiled cold water. Starch or gelatin is sometimes added to sweet cold soups.
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