Cold soups
Today we are presenting you the recipes of cold soups. The basis of the cold soups is usually bread or beet root kvass, or fruit and berries broths. In Byelorussian, Lithuanian and Bulgarian cuisines thick sour milk, buttermilk and kefir are used to cook cold soups. In hot weather cold soups are irreplaceable refreshing dish. Food service ice, which is easy to prepare at home in the fridge, can be added to such soups. Bon appetit!
Polish kholodnik
Ingredients: (serves 4)
400g beef on bone
1 1/2 litre water
1 carrot
1/2 parsley root
3 beet roots
2 pickled cucumbers
1 cup cucumber brine
30 g flour
1 cup soured cream
2 eggs
chopped fresh dill and spring onions
salt, sugar, pepper
Cooking: First boil the bones, then the meat. When the meat is half cooked through, add the peeled and sliced vegetables, the coarsely grated beetroot, the flour dissolved in stock, and cook some more time in boiling water. Add the soured cream, the diced pickled cucumbers, salt, sugar, spices, and the cucumber brine. Add the diced meat and the sliced hard-boiled eggs, and sprinkle with the greens.
Cold tomato soup with avocado cr Bon appetite!
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