Cold soup is an indispensable dish in the heat. It perfectly refreshes, saturates, helps to compensate for the loss of fluid and is also easy to prepare..
An expert of the online publication ‘Belnovosti’ in the field of cooking, a cook, a fourth-class baker Yulia Arkhipova tells about six cold summer soups that were popular in the USSR.
What soup to cook in the summer
First, okroshka. We season the kvass with vegetable oil, mustard, salt and sugar, add chopped products (boiled potatoes, cucumbers, eggs, onions, turnips, meat, mushrooms), pour into plates.
Thirdly, beetroot soup. As the name suggests, the main ingredient is beetroot.
Can be combined with kvass. It is recommended to serve with a boiled egg and sour cream.
Thirdly, botvinya. To prepare this dish, you can use not only beet tops, but also sorrel, spinach, quinoa, and nettle tops.
In addition, in the summer you can cook cold borscht, green cabbage soup (sorrel) and pike (cold fish soup).
Earlier, the expert told how to cook the most tender zucchini dumplings with minced chicken.
