3 years ago

6,720 Views

Refreshing cold soups - an unforgettable taste of summer! With the onset of hot weather, our body refuses rich cabbage soup, heavy fried foods and high-calorie baked goods. A delicious and easy-to-prepare cold soup is an excellent solution for a hot summer day. Many people pamper their households in the summer months with light cold soups based on fresh vegetables, or nettles, healthy beetroot soups and botvinya.

A dessert option for an afternoon snack is a refreshing berry soup, which can be prepared from any pureed berries, adding cream and sugar to the puree to taste.

Summer cold soups- a real salvation. Why this soup is useful - it simultaneously quenches hunger and thirst, does not overload the digestive system and serves as a source of valuable vitamins and minerals.

Types of cold soups

All summer soups can be divided into two groups:

1. Those that are first cooked and then cooled before serving.
2. Chilled fresh ingredients are chopped and dressed with a liquid base.

Cold soups can be prepared from a wide variety of products - meat, fish, mushrooms, vegetables, fruits and berries. Most summer soups include fresh vegetables and herbs, which give dishes a pleasant aroma and enrich them with vitamins.

Almost every kitchen in the world can find its own recipes for cold soups. In Rus', for a long time in the summer they served botvinya, kholodniki, green cabbage soup, beetroot soup and cold soup.

In Mediterranean countries, cold tomato soups such as gazpacho and salmorejo are popular and are often served as an aperitif.

The Bulgarian cold tarator soup, prepared with yogurt with the addition of lettuce, chopped cucumber, dill, garlic and chopped walnuts, is perfectly refreshing on a hot day.

Thanks to the addition of fresh herbs and sour taste, cold soups quench your thirst well, energize you and help you get rid of extra pounds.

Features of preparing summer soups

There are a huge number of recipes for cold soups, with the addition of a variety of products. But there are several recommendations common to dishes in this category.

• As a liquid for preparing cold soup, you can use chilled ones - bread or beet kvass, a decoction of vegetables, fruits and mushrooms, fermented milk products or acidified mineral water.
• To any cold soup, except fruit soup, you can add finely chopped herbs - parsley, cilantro, dill or celery. You can also add one or two tablespoons of sour cream and some edible ice to a bowl of soup before serving.
• Before preparing okroshka, all boiled ingredients are cooled to room temperature. To obtain a piquant taste, you can add a little ready-made mustard or citric acid to the okroshka dressing.
• To prepare cold soups with kefir or yogurt, dairy products are diluted by about a third with mineral or drinking water.
• Lemon or orange zest, a little cloves or cinnamon are added to berry soups for flavor. Spices should not drown out the natural fruit aroma. Add sugar or honey to the dish sparingly - the soup should retain its refreshing sourness. Cream or sour cream is added to cold berry soups before serving in plates or served separately in a gravy boat. Fruit soups are often served with a side dish - sweet casseroles, dumplings, boiled rice, croutons or diced biscuits.

And now, 5 cold soups must-cook recipes this summer!

The best cold soups

Kholodnik with beet broth - traditions of Russian cuisine

Take a large young beet or two small ones and boil until tender. In addition to root vegetables, you can also add beet tops to the soup - they are added to the pan a few minutes before it is ready. We do not pour out the broth. Peel the beets, chop them finely or grate them on a coarse grater and return them to the container with the broth. Chop 3-4 boiled eggs. 2-3 fresh cucumbers, green onions and dill. Add salt, sugar, vinegar or citric acid to the dish to taste. Serve chilled with sour cream.

Cold green soupwith sorrel - a godsend for summer residents!

Cut 5-6 young potatoes into large slices and boil in boiling salted water. 3-5 minutes before readiness, add a large handful of washed and chopped sorrel. Cool the broth and grind through a sieve or grind with a blender. In a separate container, mix 2-3 diced eggs, one or two cucumbers and a bunch of green onions. Mix the solid and liquid components of the soup, add a couple of tablespoons of olive oil, salt, sugar and citric acid to taste. We keep everything in the refrigerator and add sour cream to plates before serving.

Cold gazpacho soup– refreshing taste of the Mediterranean

To prepare gazpacho tomato soup, take 5-6 medium tomatoes, a couple of fresh cucumbers (peeled), 2 red bell peppers, 2-3 cloves of garlic, 2 tablespoons of wine vinegar, one small onion, a couple of slices of bread, a small bunch of parsley and about 50 ml olive oil

Grind the garlic and salt in a mortar, add the crumbled bread and olive oil, stir until smooth and let it brew for half an hour. At this time, finely chop the onion and add vinegar. Place the pepper in the oven and bake for 10 minutes at 200C until brown spots appear, then keep in cling film and remove the skin. We make cross-shaped cuts on the tomatoes, dip them in boiling water and peel off the skins. Place chopped tomatoes, cucumbers, peppers, pickled onions and the contents of a mortar into a blender and grind into a puree. The finished mixture can be slightly diluted with mineral water, dry red wine or tomato juice. Serve chilled in glasses.

(step by step recipe with photos)

A light and healthy vegetable soup based on yogurt or natural unsweetened yogurt is a real salvation in the heat. To prepare 5 servings of cold tarator soup, we need 800 ml of curdled milk, 250 grams of sour cream, half a kilogram of young cucumbers, 100 grams of walnuts, a couple of cloves of garlic, a bunch of herbs, 100 grams of vegetable oil, salt to taste. Preparing this soup is very simple - grate cucumbers on a coarse grater, finely chop dill and parsley, pour sour cream mixed with yogurt over the vegetables and herbs. Add chopped walnuts, vegetable oil, minced garlic and salt. Mix everything thoroughly, cool and serve.

Dessert soup with berries and yogurt is the perfect afternoon snack on a hot day!

Any seasonal berries are suitable for this soup - strawberries, raspberries, blueberries, as well as cherries, cherries, peach or apricot. For two servings you will need 300 grams of berries, the same amount of dessert yogurt, kefir or curdled milk, sugar or honey to taste. You can also add a few mint or lemon balm leaves here for a more piquant taste. Place the berries, sugar and yogurt in a blender bowl and stir until smooth. You can slightly dilute the puree with mineral water or fruit juice, add a little crushed ice. Serve immediately in tall glasses with cookies, muffins or cottage cheese casserole.

Don't be lazy make summer cold soup from products that are in the refrigerator. Take a break from tiring standing at the stove without depriving your family of a nutritious and tasty lunch!

2016 - 2018, . All rights reserved.

COLD SOUPS. HOW TO COOK CORRECTLY. RECIPES

Cold soups - general principles of preparation.
In hot summer weather, you don’t want to spend a lot of time at the stove cooking a hot first course. However, it is difficult to imagine a complete lunch without a hearty, delicious soup. In this situation, cold soup recipes will come to the rescue. Cold soups are most often prepared with water or vegetable broth. Cold soups can be thick or thinner - this is achieved due to the number of vegetables used. The most famous cold soups are gazpacho, beet cold soup, okroshka, ajoblanco, as well as cucumber, asparagus and zucchini soups. As a base, you can take not only water, but also kvass, kefir, mineral water, yogurt and any vegetable decoctions. Vegetable oil (olive, sunflower, corn and any other) is often added to the dish. The most common vegetables are tomatoes, cucumbers, asparagus, beets, carrots, onions, potatoes and a variety of greens. You can also chop boiled eggs, sausage, ham and other foods into cold soup. Cold fruit soups are quite common. Such dishes are prepared from apples, kiwi, avocados, mangoes, canned pineapples, pears, orange pulp, etc.
Cold soup recipes:

Recipe 1: Cold soup

This cold soup is called "Gazpacho" - perhaps the most famous dish among vegetable cold soups. This incredibly tasty Spanish dish is made from fresh tomatoes, cucumbers, bell peppers and garlic.
Ingredients:
Ripe tomatoes – 4 pcs.;
Fresh cucumbers – 3 pcs.;
Red bell pepper – 1 pc.;
2 small onions;
2 cloves of garlic;
Olive oil – 100-110 g;
Salt - to taste;
Greenery.
Cooking method:

Wash the cucumbers, peppers and tomatoes thoroughly, cut out the stalks, and remove the seeds from the peppers. Cut the vegetables into small cubes or pieces. Chop the onion and garlic. To prepare cold soup you will need a blender: pour olive oil into a bowl, add onion and garlic, add a little salt. We begin to beat everything and gradually add vegetables: first cucumbers and peppers, then tomatoes. After the mixture has reached a homogeneous consistency, taste and, if necessary, add salt. Place the soup in the refrigerator and let it steep. You can serve the dish with finely chopped herbs, and if the consistency is too thick, you can add a little boiled water.

Recipe 2: Cold kefir soup with beets


This cold soup is similar in composition to vegetable borscht, but in the heat you will hardly want to eat a hot first course. This is where our kefir soup with beets comes to the rescue.
Ingredients:
Half a liter of kefir;
3-4 small beets;
4-5 fresh cucumbers;
4 eggs;
A bunch of green onions;
A bunch of dill;
Salt and sugar - to taste;
Half a lemon;
Water.
Cooking method:

We clean the beets, cook them, then cool them and grate them on a coarse grater. Place the beets in a bowl, add salt, sugar and lemon juice. Let it marinate. Chop green onions and dill and rub with salt. Peel the cucumbers and grate them on a coarse grater. Cut the hard-boiled eggs into small cubes. Place the greens with salt, cucumbers, eggs and pickled beets in a large bowl or basin. Mix everything thoroughly and pour in kefir. Add a glass of cold water (you need to look at the consistency), add salt, mix everything and put it 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, you will want to cook the dish all the time – especially in the heat. For cooking you will need tomatoes, garlic, onions and sausage.
Ingredients:
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.
Cooking method:

While the eggs are boiling, let's prepare the rest of the ingredients: wash the tomatoes, remove the stems and cut them into 4 parts, cut the loaf into pieces, chop the onion. Place all ingredients in a large bowl and puree with a blender until smooth. Add vinegar, vegetable oil, garlic and salt. Beat everything again. Cut the sausage and boiled eggs into small cubes. Pour the cold soup into bowls and add a few boiled eggs and 1 tablespoon of sausage to each bowl. If the dish turns out thick, add a little water. This soup can be stored in the refrigerator for several days. The longer it sits, the tastier it becomes. When serving, you can also add an ice cube to the plate.

Recipe 4: Cold soup “Bulgarian style”


The main ingredients of this cold soup are fresh cucumbers and kefir. Garlic adds a slight pungency, and pine nuts add piquancy.
Ingredients:
Fresh cucumbers – 2 pcs.;
1 glass of kefir;
1 glass of mineral water (carbonated);
15 ml vegetable oil;
Half a bunch of dill;
2 cloves of garlic;
Pine nuts - 2 tbsp. l.;
Salt - to taste;
Pepper.
Cooking method:

Grate the washed cucumbers on a coarse grater. Pass the garlic through a press, place in a small bowl, add vegetable oil and grind with salt and pepper. Chop the dill. Lightly squeeze the cucumbers. In a deep bowl, mix kefir and mineral water, put cucumbers and garlic-oil mixture there. Add chopped dill and mix everything thoroughly. Place the dish in the refrigerator for at least 2 hours to let it steep. In the meantime, you can fry pine nuts in a frying pan until a pleasant aroma and a light golden color appear. Serve the cold soup with toasted 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 healthy. Those who are on a diet will especially like the dish, because this asparagus soup is quite low in calories.
Ingredients:
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;
Peppercorns – pink and green (ground);
Lemon zest for serving.
Cooking method:

Cut the tops off the asparagus and boil them for a few minutes in boiling water. Place the tops in cold water and cool. Cut the stems themselves into small pieces. In a thick-walled bowl (saucepan), melt the butter and fry the pieces of asparagus with finely chopped onion. Cook everything for about 5 minutes. Then pour in the pre-prepared broth, bring to a boil and reduce the heat. Season the dish with spices and cook for another half hour over low heat. Then remove the saucepan from the heat and let the soup cool. Add cream to the cooled dish and beat everything with a blender until smooth. Taste it and add more spices if required. Let the soup sit in the refrigerator for 3 hours. Serve with asparagus tips and lemon zest.

Cold soups - secrets and useful tips from the best chefs

It is believed that the longer cold soup is steeped, the tastier it will be. Taste qualities also largely depend on the quality of the products used, so choose only the ripest and freshest vegetables and fruits. It is best to use seasonal vegetables to prepare cold soup: radishes, any greens, cucumbers, etc. Starchy vegetables must be boiled first, but the healthiest dish is made from fresh vegetables, since all the nutrients and vitamins are preserved. If the soup is not prepared in the form of puree, it is not recommended to cut the food too finely. You should never skimp on greens in cold vegetable soups - they will only make the dish richer, more aromatic and healthier. All ingredients for cold soups must be pre-cooled to a temperature of about 10-12 degrees, and ice cubes are even added to some ready-made dishes when serving. Try experimenting with different spices and seasonings - the soup with them will become even more aromatic 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.

Yes, the heat is not expected. But, who knows, maybe tomorrow the thermometer will go off scale. So, it’s time to start creating a summer menu now. Yes, so that it’s tasty, healthy, fast, and, finally, varied. Cold soups can easily be considered one of these items in our diet. Fortunately, there is such a variety of them. And if you consider that every housewife also invents something of her own! I suggest you prepare for the heat and meet it fully armed, or rather, with recipes in hand. Okroshka, beetroot soup? Let's watch, let's decide.

The most popular cold soups - what you need to cook

It must be said that cold soups are good not only in hot weather. They are ideal for those who are on diets or simply prefer to eat healthy. After all, such a dish will not only satiate you physically. Having eaten a plate of this soup, you don’t feel soft, like after a hot meal, but cheerful and fresh.

First of all, all the ingredients that will be involved are washed and cleaned. They cut something, put something through a blender. Therefore, you will need a grater, a cutting board, a garlic press, a masher, a knife, deep dishes, and bowls. Therefore, you need to prepare everything you need for cooking. It is advisable to boil and cool the components that will be used in slicing in advance.

It’s clear, you’ll say now – this is okroshka. Moreover, there are so many of her recipes - with meat or sausage, with fish or herring, with seafood and offal, vegetables and cereals, vegetarian options, as well as with kefir, water or kvass, fermented baked milk, sour cream with water, and even broth (meat and vegetable). Previously, this is how they cooked it in the heat.
But it’s not just okroshka that a person lives in the summer. Let's take cold borscht or beetroot soup, cabbage soup or our other traditional soups, which have long been included in the traditional menu of modern people.

So, what can you eat on a hot summer day?

Let me warn you right away that the contents, as well as the quantity of ingredients, can be changed and changed. These are just sketches of the basic dishes. And I’ll start with the most delicious and healthy, tested by me personally.

The most delicious recipe for okroshka with kefir

One or two plates – it doesn’t matter. I know for sure that you won’t get better from eating this kind of food, but you will get up from the table full. So, let's begin.

Ingredients

• Kefir - 1.5 glass
• Radishes - 2-3 pcs.
• Cucumber - 1/2 pcs
• Peking cabbage - 2 leaves
• Egg - 1 pc.
• Chopped greens - 1 tbsp

Cooking okroshka with kefir - step-by-step recipe with photos

It is clear that we need to start with eggs. We will send them to cook if there is no cooled egg in the refrigerator. And let's start chopping the key components of the dish prepared literally yesterday. They just brought radishes to the store. Fresh, firm, juicy - that's what it is!

Step 1. Slice the radishes

Next we will process another pleasant component, which was exactly as fresh and crunchy as a fresh vegetable should be. I washed the cucumber, but did not peel it. Green spots will create a pleasant accent. We cut it the same way as radishes.

Step 2. Chop the cucumber

Typically, if I'm only making one batch (like now), I chop everything up first and immediately put the ingredients in a separate bowl. After all, stirring in a plate in which to serve okroshka is very inconvenient - the kefir may spill, and this is unsightly. We'll send the cucumbers to the radishes. Their number should be approximately equal.

Step 3. Let's send the cucumbers to the radishes

Don't have Beijing? No problem. Shape the lettuce leaf. And he's not there? Well, it is not necessary. Finely chop the regular one. I even crushed the Pekinka a little, cutting it into strips and sending them to the rest of the heroes of our fairy tale.

Step 4. Peking cabbage

The eggs, I'm sure, have been boiled and cooled for a long time? Peel and mash. No, not in a mixer - everything will turn into mush, and we don’t need that. Pieces of each ingredient should be noticeable in the okroshka. That’s why we write it somewhere in this format.

Step 4. Crushed egg

Now nothing prevents us from mixing all the components. But, attention, we try to do this carefully.

Step 5. Gather all the ingredients

There are only two operations left to perform. The first thing is to chop the greens finely.

Step 6: Greens

And, adding greens to the bowl, put everything in a serving plate. We need to fill the contents with kefir.

Step 7. Pour kefir into a plate

We do this carefully so as not to overflow the edges. The most delicious and healthy dietary okroshka made with kefir is ready!

Step 8. Okroshka with kefir is ready

Get ready, there will be a whole bunch of tastes, products and, of course, recipes.

Classic cold beetroot recipe

Lightly boil the beets. Let any meat cook. While the matter is in progress, chop 3-4 radishes and 1 cucumber (preferably fresh) into a nice cube, as well as herbs (2 tbsp) and a couple of cloves of garlic (it’s better to mash it thoroughly). And then grate the beets and disassemble the meat (100 g) into strips. Fill this beauty with broth so that it just barely covers the surface. Add herbs and, if desired, sour cream or yogurt. Salt pepper? Optional.

Okroshka with horseradish and mustard is my family’s favorite dish!

The base here is fermented milk. So, boil 1 egg. Chop a cucumber, a couple of large radishes, and some green onions. When the egg has cooked and cooled, peel it and rub it well with a teaspoon of horseradish and mustard (to taste). Pour all this beauty with a glass of kefir or yogurt.

Exquisite gazpacho - a time-tested recipe

Well, they called it that, but its essence is clear - almost okroshka. Except other ingredients. But I guarantee it will be super tasty and unforgettable! Initially, wash everything and chop it into small pieces with a knife. And participating in our parade are 2 tomatoes, one and a half cucumbers, half a bell pepper, a little onion and garlic (1 clove is enough). And, adding salt to taste, pour in a couple of glasses of crushed tomatoes, adding a lot of greens. You can grind all this and add kefir or water.

A delicious recipe for okroshka with kvass - reduces the degree of drinking at the table

This is a classic! And she, I hope, is well known and loved by you. After all, everything is so simple here! Boil a couple of eggs and potatoes separately. While they are boiling, chop 1-2 cucumbers, a handful of greens (green onions, dill) and 100 grams of boiled sausage (any boiled meat can be used). Then, after cooling, peeling, cut the potatoes and eggs into cubes. Combine everything in a saucepan and pour in kvass (check the thickness for yourself). Serve with sour cream, and you won’t regret it!

Cold beetroot and sorrel soup - my grandmother's recipe!

This is a continuation of the beetroot theme. No less healthy and tasty soup. Well, very easy to prepare. After washing the beet tops and sorrel (200 g each), chop and cook the tops for 10 minutes. Then add the sorrel here, and let the soup simmer for the same amount. Then let it cool thoroughly. At this moment, chop up about 5 radishes, a fresh cucumber and a bunch of greens. Throw it all into the cooled broth and add some salt.

Cold sorrel soup with egg and cucumbers - tasty and appetizing

And this recipe continues the theme of sorrel. So, boil 1 egg and separately 250 g of finely chopped sorrel (10 minutes is enough). Mash the egg (but only the white). Chop a fresh cucumber and a little onion. Pour in tomato juice, broth or water. Season with sour cream mixed with herbs and yolk. Very tasty with that sorrel sourness.

How to quickly make cold yogurt soup

Cut the cucumber, peeled and seeded, lengthwise and then into cubes. In a blender, grind 3-4 walnuts, 1 clove of garlic, a little parsley and cucumber, add 2 tablespoons of plain water and a couple of tablespoons of oil. Add a little lemon juice and whip up this beauty. Pour in a glass of natural yogurt, add salt and pepper to taste and serve!

The most delicious recipe for cold mushroom soup with vegetables

After squeezing out the soaked dried mushrooms (50 g), chop them finely and cook in a small amount of water. Add one parsley root, 15 g of celery root, one medium-sized carrot, chopping it all into cubes. Saute 20 g of flour in vegetable oil and season the soup with it 5 minutes before it is ready. Sprinkle with finely chopped herbs. Eat chilled!

How to properly prepare cold tomato soup with fish

Chop the finished fish (salted, stewed, boiled), let it be 300 grams. Finely chop the onion to make 1 tbsp. Grind it tightly with salt until it reaches the juice. Finely chop a hard-boiled egg and one fresh cucumber. After mixing with onions, send this entire song to the fish. All that remains is to pour a couple of glasses of tomato juice, add sour cream and serve, sprinkled with chopped herbs.

(No ratings yet)

Soups can be classified on different grounds. For example, in terms of structure. Puree soups are very tasty; they are prepared using a blender. There are soups in which vegetables, cooked separately, are added to the strained broth - this gives them special transparency. But most soups are cooked following step-by-step rules (First meat, then potatoes, then frying... etc.).

A special place in cooking is occupied by cold soups - those that are not cooked over fire or are served cold. Among the most famous are Russian okroshka and Spanish gazpacho. These soups are especially good in the summer. I've put together 13 recipes for excellent cold soups that will fill you up and refresh you.

Chicken cold soups

Broth with celery

Carefully remove fat from chicken (or beef) broth, add celery, cut into small cubes, cook until tender and cool. Season to taste, sprinkle generously with chopped herbs and serve with crispy bread or croutons sprinkled with cumin. Sour cream suits the soup.

Chicken bouillon

Ingredients: 11/2 l chicken broth, 30 g flour, 30 g butter, 100 g sour cream, salt.
How to cook: Make a sauté using flour and butter. Pour in the broth and simmer over low heat for about 20 minutes, constantly skimming off any foam that forms. Strain, season with sour cream and place in a cool place. Serve the well-chilled broth with wheat bread croutons.

Chicken soup

Ingredients: 11/2 liters of chicken broth, 100 g of boiled chicken meat, 80 g of green peas.
How to cook: Carefully remove the fat from the chicken broth and place it in a cool place for about 2 hours. Cut the chicken meat into small cubes. When serving, place a tablespoon of chopped chicken and green peas on each plate and pour over the cooled broth. Serve with wheat bread, croutons or puff pastry pies.

Cold soups with tomatoes

Cold tomato soup with meat broth

Ingredients: 500 g of tomatoes, 1 liter of meat broth, sour cream (or white wine), ground black pepper, salt, sugar, parsley.
How to cook: Wash the tomatoes, cut into four parts, put in the broth and cook for about 15 minutes. Rub through a sieve, add salt and pepper, add sour cream and sugar to taste. Cool. Serve, sprinkled with finely chopped parsley and small cubes of toasted wheat bread.

Cold tomato soup

Ingredients: Tomato juice, salt, ground black pepper, a little garlic and onion juice, green onions, vegetable oil, cucumbers or bell peppers, sour cream, parsley and dill.
How to cook: Salt and pepper tomato juice. Add garlic and onion juice, chopped green onions and finely diced cucumbers or peppers. Place in the refrigerator. When serving, sprinkle with chopped parsley and dill and add sour cream to the soup. Serve with crispbread.

Tomato puree soup

Ingredients: 500 g tomatoes, salt, ground black pepper, grated cheese, sour cream.
How to cook: Wash the tomatoes, rub through a sieve, add salt and pepper. Pour in cold boiled water, stir and place in a cool place. When serving, season with sour cream and sprinkle with grated cheese. Serve with wheat bread croutons.

Tomato and plum soup

Ingredients: 500 g tomatoes, 250 g plums, ¾ l apple juice, a slice of lemon, cloves, cinnamon, vanilla sugar, starch, corn flakes or crushed crackers.
How to cook: Chop the tomatoes and plums, put them in a saucepan, add lemon, spices, pour in a little boiling water and cook. Drain the broth and brew it with starch mixed in cold water. Pour in apple juice and place in a cool place. When serving, place the stewed tomatoes and plums in plates, pour in the cooled soup and sprinkle with corn flakes or crushed breadcrumbs.

Vegetable cold soups

Vegetable puree soup with vermicelli

Ingredients: 500 g of tomatoes, 2-3 potatoes, 1 large onion, 2 carrots, 2 bell peppers, some fresh cabbage, 3 tablespoons of vegetable oil, vermicelli, parsley.
How to cook: Finely chop the peeled and washed vegetables, add salt, add water and cook. Rub the cooked vegetables through a sieve, pour in the vegetable broth, add vermicelli, add vegetable oil and cook until the vermicelli is ready. Cool. Serve sprinkled with finely chopped parsley.

Cold vegetable soup

Ingredients: 500 g of vegetables (potatoes, carrots, cabbage, celery, turnips, onions, etc.), 250 g of sour cream, 2 eggs, 1 pickled cucumber, lemon juice, salt, chopped dill and parsley.
How to cook: Peel, chop and cook vegetables in salted water until tender. Season with lemon juice and place in a cool place. Hard boil the eggs. Add chopped eggs, cucumber and sour cream to the cooled soup. When serving, sprinkle with chopped dill and parsley.

Potato soup

Ingredients: 1 kg potatoes, milk, lemon juice, ground red pepper, salt.
How to cook: Peel potatoes and boil in water. Drain the broth and rub the potatoes through a sieve. Boil the milk and add to the potatoes in such an amount to make a puree soup. Season with salt, pepper and lemon juice and place in a cool place. When serving, sprinkle with chopped herbs.

Cold soups with herbs

Rhubarb soup

Ingredients: 500 g rhubarb, 375 g full-fat cottage cheese, ¼ l milk, sugar, lemon zest, corn flakes.
How to cook: Chop the well-washed rhubarb, put it in a saucepan, add water, season with sugar and lemon zest, cook and put in a cold place. Grind the cottage cheese with milk, adding a little sugar, and place on plates. Top with chilled rhubarb compote and sprinkle with cornflakes.

Sorrel soup

Ingredients: 500 g sorrel, ½ l cream, 2-3 eggs, salt, fresh cucumbers and tomatoes, 100 g lean ham, dill.
How to cook: Boil washed and chopped sorrel in salted water, pour in the scrambled eggs and place in a cool place. When serving, place sliced ​​cucumbers and tomatoes and cubes of ham into plates, pour in the soup, season with cream and sprinkle with chopped dill.

Cold buttermilk soup

Ingredients: 1 liter of buttermilk, 200 g of rye bread, salt, lemon juice, dill.
How to cook: Grate the rye bread or finely chop it. Pour in cooled buttermilk, add salt, lemon juice and refrigerate for a while. When serving, sprinkle generously with finely chopped dill.

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.

Despite the fact that calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing signals the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small celebration, because winter has receded and a new gardening season awaits us. But, besides spring primroses, there is still something to see and admire in the garden in the month of April.

Carrots come in different colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); White carrots have a lot of fiber, and purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will tell you about the best early, middle and late varieties in this article.

We recommend a fairly easy pie recipe with a delicious chicken and potato filling. An open pie with chicken and potatoes is an excellent hearty dish that is suitable for a hearty snack; it is very convenient to take a couple of pieces of this pastry on the road. The pie is baked in the oven for one hour at 180 degrees. After this, we lay it out on a wooden surface, having first released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

The long-awaited spring for many indoor plants is the period of the start of active growing season, and for most - the return of their decorative properties. While admiring the young leaves and emerging shoots, you should not forget that spring is also a great stress for all indoor plants. Sensitive to changes in conditions and universal, all indoor crops face much brighter lighting, changes in air humidity and temperature conditions.

You can easily prepare homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience. You can bake Easter cake not only in a special form or in a paper mold. For your first culinary experiences (and more), I advise you to take a small cast-iron frying pan. Easter cake in a frying pan will not turn out as high as in a narrow pan, but it never burns and is always well baked inside! Cottage cheese dough made with yeast turns out airy and aromatic.

It is also interesting because its fruits (pumpkins) are used for food by young, not ripe ones (greens). This means that you don’t have to wait for the harvest to ripen, and from late spring to autumn you can have fresh vegetables on your menu. In your garden beds, it is better to grow varieties and hybrids of zucchini that are resistant to diseases and changes in weather conditions. This eliminates unwanted treatments and allows you to get a harvest in any weather. It is these varieties of zucchini that will be discussed in this article.

In the middle zone, April is the time when the first flowering of plants in gardens and parks begins. The constant soloists of the spring that has come into its own are the bulbous primroses. But even among the ornamental shrubs you can find those that will delight you with fragrant flowers that enliven the still inconspicuous garden. The main riot of beautifully flowering ornamental shrubs occurs in the month of May, and most of them, as a rule, bloom in mid-May.

Salad “Uzbekistan” with green radish, boiled meat and eggs is a classic dish of Uzbek cuisine, known to many since the times of the USSR. In any Uzbek restaurant you could order this simple but very tasty salad with meat and radish as an appetizer. If you have never cooked this dish before, I advise you to try it - you will like it and fall into the category of favorites! You can diversify the taste a little and add finely chopped cilantro, parsley and a pod of red chili pepper.

We are offered such a huge number of different preparations that, at times, even an experienced summer resident can get confused about choosing one or another fertilizer. In this article, we invite the reader to get acquainted with OMU - a complex granular organomineral fertilizer of prolonged action, which compares favorably with other modern complex fertilizers. Why is WMD the best nutrition you can offer your plants and how does it work?

The group of medicinal plants that have a general calming (sedative) effect includes a large number of aromatic herbs and shrubs. When used correctly, teas and infusions from these plants help cope with stressful situations, improve mood, eliminate or reduce nervous overexcitation. In this article we will talk about nine of the most interesting, in our opinion, medicinal plants that can be grown on the site without much difficulty.

Fragrance is not the most important feature and is not at all associated with orchids. But for some species and individual varieties, the smell is a significant addition to their main “image”. Favorite sweets, confectionery and spicy aromas are not uncommon among orchids. Vanilla aromas or more original spices in the scent notes give the delightfully bright flowers even more exotic. And you can choose spicy fragrant orchids from both popular and rare species.

Easy pear and nut muffins - sweet, juicy and delicious! The birthplace of muffins is considered to be Great Britain and America. In England, such muffins are made from rich yeast dough, in America from buttery yeast-free dough, which is loosened with baking soda or baking powder, or both at the same time. The basic muffin recipe looks something like this: 200 g flour, 200 ml milk or kefir, 100 g eggs, 100 g butter, baking powder and soda.

What does it take to get a good potato harvest? Many gardeners will say - good seed material, fertile soil, timely watering and fertilizing. But there is one negative factor that can significantly reduce the potato yield, despite the fulfillment of the above conditions - weeds. On plantations overgrown with weeds, it is not possible to obtain a rich potato harvest, and repeated weeding is one of the most labor-intensive procedures in caring for the crop.

Some of the summer residents are lucky and they acquire an estate with several mature spreading trees that create shade and cozy corners. But our new dacha had virtually no such plantings. And the half-empty area behind the chain-link mesh turned out to be completely open to prying eyes. That's why this interesting design arose, which meets the specific requirements of our family. I think our experience in constructing multifunctional plant supports will be interesting to you too.