Soup for every taste

What can make you happy, quench your thirst and sate? Of course, cold summer soups. Gazpacho and a variety of okroshki, beetroot and borage - all of them are very useful (non-caloric) and very tasty. Summer soup should be able to cook every housewife. You can do this, thoroughly following the recipe, but you can add something of your own, fantasize, and based on the recommendations I give below.

Soup summer "okroshka", but not the same as all

My okroshka is not similar to those recipes that can be found on the net. Firstly, I do not add meat, or (let alone!) Sausage, and put only 1 potato per 3-liter saucepan. For a basis it is possible to take a whey, kefir (I take 3,5% and I do not dilute), kvass. Okroshka on the water, I do not consider food. So, at first very, very finely cut greens: parsley, dill, green onions, spinach, tsytsmu (watercress). Sometimes, if there is a desire, I add basil and fresh herb salads from the store. The more greens, the better. Then I add all the greens to a large pan, (it should fill 2/3 of the volume), salt and using a rolling pin, rub and rub the greens until its volume is reduced by three times. Pounded greens will become soft, will not float above the okroshki, and evenly distributed throughout the volume. And most importantly, the greens will give juice, which will mix with the base. This summer soup has a very subtle aftertaste. Together with the greens I use only 1 potato: it will give a density. Then I add cucumbers, radish (all on a medium grater). Before pouring two-thirds of the pot should take this kind of "salad". I pour the base, I mix. I must put mustard, grated horseradish and half a spoonful of sugar: it strengthens the taste. If this summer soup is cooked on kvass or whey, you can put sour cream in it. I like fat.

Soup summer "gazpacho"

This kind of okroshki in my family was always cooked, only called "tomato okroshka." It turns out that the summer soup , the recipe of which my grandmother knew, is called "gazpacho". This is a dish of Mexican cuisine, but it has also taken hold of us. We cook this soup for summer, fashionable, so. From very ripe tomatoes we make tomato juice. You can use a blender. Naturally, first remove the skin. If the juice is very thick, dilute with boiled water. In this basis, we add finely chopped or on a medium grated grated bell pepper, cucumbers, green onions, lots of any greens. We taste with vinegar (you can have fruit), salt, pepper, sugar. I add lemon instead of vinegar, and I do not use fashionable Tabasco at all. In the prepared dish, you can add a spoonful of good olive oil.

Soup for summer "beetroot"

Its recipes are more than a hundred. I cook it. Therefore, my beetroot can be hot and cold. We take about a kilogram of beet, better young, clean. Part cook in a saucepan, stir the other in a frying pan with a minimum amount of vegetable oil. When the beet was half-stitched, add the onions, one carrot and a little parsnip and sweet pepper. We wait while it's ready. Cooked cooked beets are taken out, beautifully shredded. We collect everything in one saucepan and let it boil. Check the taste, let it cool down. The beetroot is boiled, but it can even be ice: there is practically no oil.