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7 recipes delicious cold soups
hot summer day - it's time for a cold soup, which quenches the thirst and leaves a feeling of lightness after meals. < Website I hope that these soups will appeal to you.
Okroshka myasnaya
You will need:
500 g boiled beef 2-3 boiled potatoes 2 boiled eggs 4 pickled cucumber 10 -12 radishes 100 g green onions 1 bunch dill a bunch of parsley 2 hours. l. ready fuck 1 liter of kvass salt, sour cream Preparation:
Potatoes, eggs and cucumbers cut into small salted diced. Radish grate, chop the greens. Meat cut into thin strips. Put all ingredients in a large bowl, sprinkle with salt, mix thoroughly. Kvass with horseradish mix. Pour into a bowl. Pour hodgepodge of dishes, put the sour cream to taste.
Svekolnik
You will need:
2 large beets 3 medium cucumber 1 small bunch dill 1 small bunch chives 1 Art. l. lemon juice 1 tbsp. l. sugar salt 12 quail eggs cream mustard Method:
Beets clean, chop thin long strips. Boil 1, 5 liters of drinking water in a saucepan, add salt, lemon juice, sugar beets and prepared. Bring to a boil, and cook for close on low heat for 20 minutes. Remove from heat and cool completely.
Cucumbers shred into fine strips, onion and dill finely chop. Mix the cucumber and herbs and pour the beet broth. Refrigerate for 1 hour.
Boil hard-boiled quail eggs, peeled and cut in half. Mix sour cream with mustard to taste. Pour the beetroot on the plates, put each on a spoon of sour cream and egg halves.
Cold soup of avokado
You will need:
1 large ripe avocado 1 small onion 1 clove garlic bundle of cilantro a small bunch of mint < / 2 tbsp. l. lemon juice 700 ml of vegetable broth 1 h. liter. wine vinegar 1 tbsp. l. soy sauce salt, black pepper Preparation:
Onions clean, chop. Garlic clean, crush knife plane. Greens wash, dry and chop. Avocado wash, cut in half lengthwise, remove the seeds.
The pulp is removed, put in a blender, add the onion, garlic, parsley, lemon juice and half the broth. Split into a homogeneous mash. Pour the remaining broth, vinegar and soy sauce, whisk. Season to taste with salt and pepper, cover and refrigerate.
Lime wash, grate zest, squeeze the juice. Sour cream mixed with lime juice. Sprigs of cilantro and mint wash, separate the leaves from the stems.
Chilled Soup pour into bowls in the center of each put a spoonful of sour cream and sprinkle with lime zest. Garnish with fresh herbs.
Gaspacho
You will need:
450 g tomatoes 1 onion 1 canned peppers 1 cucumber 3 cups tomato juice < / half a cup of cilantro 0, 3 cups red wine vinegar 1/4 cup olive oil Tabasco sauce (to taste) Preparation:
Cut into small pieces of tomato, cucumber and onion. Divide the ingredients into two parts. One part of the shift in the processor and add the peppers and grind everything to a state of mashed potatoes. Transfer the puree in a bowl. Add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco. Mix well. Add a second portion of chopped vegetables. Season with salt and pepper and place in refrigerator to cool.
Tarator
You will need:
4 fresh cucumber 1 cup of yogurt (or buttermilk) a glass of water 1 clove garlic 1 dill vegetable oil (to taste) 50 g walnuts a half tablespoon of vinegar salt (to taste) < / Preparation:
Cucumber peeled, cut into small cubes or slices and add to them crushed garlic. Pour yogurt or yogurt, stir, add the vinegar. The mixture was diluted with cold boiled water and put the crushed nuts. Soup fill chopped dill and oil.
Salmoreho
You will need:
1 kg ripe tomatoes 200 g of white bread Garlic 50 ml wine vinegar 200 ml olive Oil 4 slices of ham jerked 2 boiled eggs Preparation:
Tomatoes peel. Cut in half. With the help of a blender grind to a state of mashed potatoes. Add the bread, garlic, vinegar and olive oil, grind until smooth. Put in the refrigerator. Cut into small cubes eggs and ham. Pour the chilled soup bowls, add the eggs and ham.
Summer soup kabachkov
You will need:
3 tbsp. l. olive oil 1 onion 4 tomatoes 6 sprigs of mint 500-600 g zucchini 1 Art. l. starch salt and pepper to taste 2 sprigs fresh basil lemon juice Preparation:
Onions, tomatoes and zucchini cut into small pieces. Preheat a frying pan 2 tbsp. l. olive oil. Cook the onion until tender over medium heat. Add the tomatoes and cook for 2 minutes, stirring occasionally. Add a quart of water and bring to a boil. Then add 4 sprigs of mint and zucchini. Simmer, covered on low heat for 15 minutes.
Remove the soup from the mint. Starch dissolve a couple tablespoons of cold water, add to the soup. Cook the soup a few minutes until thick, stirring constantly. Season with salt and pepper and cool. Hide in the fridge for 2 hours. Before serving, add a little lemon juice and a spoonful of olive oil, garnish with mint and basil.
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