Kitchen appliances and utensils
- kitchen stove;
- oven;
- cutting board;
- beaker;
- coarse grater;
- knife;
- deep bowl;
- tablespoon;
- foil;
- pan (2 l);
- kitchen scales.
Ingredients
- Beets - 230 g
- Green onion - 20 g
- Fresh cucumber - 140 g
- Dill Greens - 10 g
- Hard boiled egg - 2 pcs.
- Lemon Juice - 10 g
- Salt to taste
- Kefir 2.5% - 500 ml
- Cold boiled water - 200 g
- Young potato, in uniform - to taste
Step cooking
- Wrap beets (230 g) one at a time in foil and bake in the oven for 40 minutes. at 180 ° C.
- Allow to cool, peel, grate, put in a deep bowl and pour over lemon juice (10 ml).
- Cucumbers (140 g) cut into small cubes.
- Grind green onions (20 g) and dill (10 g). Peel hard-boiled 2 eggs, cut into medium-sized cubes. Mix everything, add salt to taste and mix gently.
- Pour 500 ml of kefir 2.5% fat. Add cold boiled water to the desired density of the dish. Leave in the refrigerator for an hour.
- Serve with jacket boiled young potatoes, garnished with fresh herbs and slices of boiled eggs.
Okroshka
Time for preparing: total - 8 days, active - 20-30 minutes.
Amount: 6-8 servings
Calorie content: 100 g basis for okroshka 57 kcal; 100 g kvass 20 kcal.
Kitchen appliances and utensils: stove, oven, baking sheet, pans (5 l and 2 l), cans: 1 liter, 2 - 3 liter, cotton napkins, cutting board, knife, deep bowl, tablespoon, crush, kitchen scale, gauze, bottles with lids for storing kvass.
Ingredients
| Name | amount |
| Rye bread | 400 g |
| Borodino bread | 250 g |
| Pressed yeast | 15 g |
| Sugar | 140 g |
| Water | 5 l |
| Mint | 2-3 branches |
| Raisins | 5-7 pcs. |
| Young potato | 500 g |
| Green onion | 100 g |
| Fresh cucumber | 350 g |
| Radish | 100 g |
| Dill greens | 35 g |
| Hard-boiled egg | 3 pcs. |
| Salt | taste |
| Sour cream 15% | approximately 120-160 g |
Step cooking
Kvass for okroshka
Leaven
- Dry in the oven 150 g of rye bread.
- Transfer to a liter jar and pour boiling water over 2/3 of the volume.
- Add 20 g of sugar and 15 g of pressed yeast to the cooled mass.
- Stir, cover the jar with cotton cloth and leave for 2 days.
Mint Kvass
- In a 3-liter jar, put 250 g of rye crackers, pour boiling water (about 1.6 liters).
- In a glass, brew 2-3 sprigs of mint in boiling water.
- Pour strained peppermint infusion into the water that has cooled to room temperature, add 60 g of sugar and half of the prepared starter culture.
Bread Kvass
- Dry crackers from 250 g of Borodino bread, put in a 3-liter jar and pour 2 liters of boiling water.
- When the water has cooled, add 60 g of sugar and the remaining sourdough.
- Cover both cans with a cotton cloth and leave for 2 days.
- Then strain the kvass through 2 layers of gauze, pour into bottles, put in each 1-2 raisins, close the lids and leave in the refrigerator for 2 days.
The basis for okroshka
- Jacket 500 g of young potatoes. Grind 100 g of green onions and 35 g of dill, transfer them to a deep bowl, add salt to taste and crush with a crush.
- Peel the cooled potatoes and mash with greens.
- Peel 3 hard-boiled eggs, chop finely.
- Cut cucumbers (350 g) and radish (100 g) into small cubes.
- Mix all the ingredients. Keep the base for okroshka in the refrigerator for no more than 2 days.
- Serving on the table, in each plate put the basis for okroshka, 20 g of sour cream, and add kvass to the required density.
Cold sorrel soup
Time for preparing: total - 1 hour, active - 20-25 minutes.
Amount: 5-6 servings.
Calorie content:in 100 g of the product 38 kcal.
Kitchen appliances and utensils: stove, oven, pan (1.5 l), baking sheet, cutting board, tablespoon, kitchen scale, knife, measuring cup.
Ingredients
| Name | amount |
| Sorrel | 120 g |
| Green onion | 20 g |
| Fresh cucumber | 120 g |
| Dill greens | 10 g |
| Quail / chicken egg (hard boiled) | 12 pieces / 3 pieces |
| Parsley | 10 g |
| Basil (Green) | 2 g |
| Sour cream 15% | 60 g |
| Salt | taste |
| Kefir 2.5% | 500 ml |
| Cold boiled water | 1 liter |
| Young potato | 220 g |
Step cooking
- Bake 220 g of new potatoes in the oven (40 min. At 180 ° C). Boil 1 liter of water in a saucepan. Rinse the sorrel, finely chop it, dip in boiling water and cook for 1 min. Cool.
- In the cooled broth, add chopped green onions (20 g), 10 g of dill and parsley, green basil (2 g).
- Finely chop 120 g of cucumbers and put in soup.
- Quail (12 pcs.) Or chicken (3 pcs.) Hard-boiled eggs, peel, cut into slices and add to the pan.
- Salt to taste, mix, refrigerate for at least 30 minutes.
- Serve with baked potatoes, putting a spoonful of sour cream in each plate.
Gazpacho
Time for preparing: total - 50 minutes, active - 20 minutes.
Amount:3-4 servings.
Calorie content:in 100 g of the product 49 kcal.
Kitchen appliances and utensils: cooker, pan (1.5 l), cutting board, tablespoon, kitchen scale, knife, measuring cup, bowl, blender.
Ingredients
| Name | amount |
| Tomatoes | 600 g |
| Sweet red pepper | 100 g |
| Red onion | 50 g |
| Fresh cucumber | 100 g |
| Garlic | 1 clove |
| Lemon juice | 10 g |
| Wine Red Vinegar | 5 g |
| Tobasco or Chile Sauce | 2-3 drops |
| Olive oil | 20 g |
| Salt | taste |
| Bread crumbs | 20 g |
| Green pepper for serving | optional |
Step cooking
- Wash the tomatoes (600 g), cut the skin crosswise, pour boiling water for 2-3 minutes. and clean.
- Cut peeled tomatoes into pieces and put in a blender bowl.
- There, send chopped red bell pepper (100 g) and cucumber (100 g).
- The head of red sweet onion (50 g) is divided into two parts. Cut one finely and set aside, the other - larger and send to vegetables.
- Grind 1 clove of garlic and add to vegetables. Salt vegetables to taste, add 2-3 drops of hot Chili or Tobasco sauce. 10 g of lemon juice, 20 g of olive oil and 5 g of red wine vinegar.
- Grind the vegetables in a blender, then pour into a saucepan and refrigerate for at least 30 minutes.
- Garnish the soup with chopped red onions, green bell peppers, serve with dried bread crumbs.
Shrimp Cucumber Soup
Time for preparing:total - 50 minutes, active - 20 minutes.
Amount:2 servings.
Calorie content: in 100 g of the product 44 kcal.
Kitchen appliances and utensils: stove, pan (1.5 l), cutting board, tablespoon, 2 bowls, kitchen scale, knife, measuring cup, bowl, blender.
Ingredients
| Name | amount |
| Frozen Shrimp | 100 g |
| Natural yogurt 3.3% or kefir | 150 g |
| Coconut or Cane Sugar | 3 g |
| Fresh cucumber | 400 g |
| Dill | 15 g |
| Lemon juice | 5 g |
| Wine Red Vinegar | 10 g |
| Tobasco or Chile Sauce | 3-4 drops |
| Shrimp shell seasoning | 1/2 tsp |
| Salt | taste |
| Bay leaf | 1 PC. |
| Black pepper peas | 5-6 pcs. |
| Water | 700 ml |
Step cooking
- In boiling water, put the stalks of dill (lay the greens), salt to taste, a parsley and 5-6 peas of black pepper.
- Dip the shrimp in boiling water (100 g) and cook for 2-3 minutes.
- Peel the finished shrimp, put in a deep bowl, pour lemon juice (5 g) and 3-4 drops of Tobasko or Chili sauce, you can add ½ tsp. Shrimp shell seasonings.
- Leave the shrimp for 20-30 minutes. pickle.
- Cut 400 g of cucumbers into a deep bowl, pour red wine vinegar, sprinkle with salt to taste, coconut sugar (5 g), mix and leave for 10 minutes to let the cucumbers pour juice.
- Kill cucumbers (without juice), chopped dill (15 g) and natural yogurt or kefir (150 g) in a blender.
- Pour soup into 2 plates, garnish with dill and pickled shrimps.
Video recipe
Watch this video and you will know what to cook in the summer heat - the plot author offers you 5 recipes of cold soups for every taste. Simple, delicious, refreshing.
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