Cold soup in the summer heat is a real salvation from the long-term heat treatment of food, plus all the benefits of fresh vegetables and herbs on one plate.
It may seem strange, but the same okroshka, which is a purely summer dish, simply belongs to the category of cold soups. Simply put, soups cooked on decoctions, broths, kvass or dairy products are considered cold, that is, they do not undergo heat treatment during the cooking process.
As for the rest of the ingredients, anything can be used, from vegetables to meat or fish (raw and pre-cooked).
It remains only to cut them correctly and, in fact, pour the desired liquid, and they are served slightly cool, which emphasizes the taste. This is where their name comes from.
Nutritionist Olga Dekker noted, “Cold soups can really be beneficial in the summer. They help cool the body, have a cooling effect, and can be rich in vitamins and minerals. Cold soups, such as gazpacho or cucumber soup refrigerated, are usually prepared with fresh vegetables and greens, making them nutritious and fortified with antioxidants.”
At the same time, the specialist pointed out that despite all the benefits, some people should not get carried away with cold soups or should use them with caution, and these are those who have a sensitive digestive tract, digestion problems or chronic diseases. of the gastrointestinal tract. Also, people with dental problems or sensitive teeth may find it uncomfortable to eat soups that are very cold, but it’s a fairly simple solution – you should serve the soup at room temperature.
What to cook in the summer heat? – two original recipes
Recipe for a refreshing summer okroshka with turkey and original dressing
Okroshka with the author’s dressing from Dmitry Volochaev.
Photo source: personal archive of Dmitry Volochaev.
Dmitry Volochaev, the chef of the brand, co-owner of the Myaso i Vino restaurant and the culinary and confectionery shop Michel Bistro, a member of the Council of the Guild of Chefs of the Black Sea Coast, shared with the correspondent of the editorial INC-News.ru office the author’s recipe for okroshka.
Ingredients:
Potatoes 300 g Chicken egg 4 pcs Vacuum-packed turkey 700 g Fresh cucumbers 200 g Radish 200 g Green onions, herbs to taste
Author dressing:
Kefir 1 l Mineral water 400 ml Dijon mustard 1 tbsp. L. Sour cream 30 g Lemon juice 5 drops Yolks Salt to taste
Cooking:
To prepare the dressing, you need to take the boiled yolks and mash them with a fork. Then add mustard and sour cream and mix well until a homogeneous structure is obtained. After that, you need to season with salt and pepper to taste. Combine kefir with mineral water and add the resulting liquid to the mixture. Add 5 drops of lemon juice, and the vinaigrette is ready. Gently wash the potatoes and boil them in their skins until tender, monitoring the process to avoid overcooking the root vegetables. Potatoes should be cooked for more than 20 minutes. Then remove from the heat, drain the liquid, let cool and peel. Cut the potato straws. Eggs should also be boiled for 10 minutes. To facilitate cleaning, soak them for a few minutes in cold water. After cooling, cut the egg whites into strips. Cut cucumbers, radishes, turkey into strips, finely chop greens – onions and parsley. Thoroughly mix all the ingredients in a saucepan, pour the dressing over the okroshka. When serving the dish in a soup plate, decorate with greenery, the dish is ready to serve! Enjoy your food.
Light cucumber soup recipe from nutritionist Olga Dekker
When it’s hot outside, that is, you don’t really want anything solid, but even without scarce food, the stomach can start to malfunction, and so cold cucumber soup with mint can be one of the options.
Light cucumber soup recipe from nutritionist Olga Dekker
service option.
image source: 123rf.com
Ingredients:
2 large fresh cucumbers 1 large green pepper 1 onion 2 sprigs of fresh dill 1 sprig of fresh mint 500ml low fat yogurt Juice of half a lemon Salt and pepper to taste
Cooking:
Cucumbers and peppers cut into small cubes, finely chop the onion, chop the dill and mint leaves. In a large bowl, combine the cucumbers, peppers, onions, dill and mint. Add yogurt and lemon juice, mix until smooth. Add salt and pepper to taste . Serve cold.
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