Traditionally recalling cold soups in the hot season, the first thing that comes to mind is, of course, okroshka.
What just did not invent her variations!
Culinary experts endlessly argue about the composition of the dish itself and separately about the gas stations.
And today we will get acquainted with variations on the theme of kefir soups.
Almost any fermented milk products are used as dressings.
And whey, and yogurt, and beloved by many in our country, kefir. In favor of the latter is a good assortment of products with different milk fat contents. Thanks to this, you can greatly diversify the taste of the dish, just by changing the variety of fermented milk product.
Many people like kefir sourness more than artificial - lemon or vinegar. A quality product, in addition to direct benefit, is especially indicated for people with digestive disorders. In particular, those suffering from heartburn can try wonderful cold soups without risking seizing them with a handful of pills.
Kefir soups - general principles of preparation
• Cold kefir soups are prepared from fresh or cooked (stewed or boiled) vegetables. They are rubbed with grater, cut into slices or crushed with a kitchen processor in mashed potatoes and only after that they are poured with kefir.
• The boiled constituents are well cooled before grinding. Do the same with stewed vegetables before dressing kefir soup.
• Cold vegetable soups to soften the taste and satiety are often complemented with hard-boiled eggs, boiled meat or cooked sausage.
• Fresh herbs give a rich taste to dishes, as a rule - dill and green onions; you can add curly parsley.
• To give a slight pungency, add chopped garlic. Acidify cold soups with citric acid, freshly squeezed lemon juice or table vinegar.
• Kefir is introduced last, diluting them with the whole vegetable mixture at once or adding on plates. The lower the fat content of kefir, the more “vigorous” the soup will turn out. If you take a fatty dairy product, then it is diluted with mineral water or cold water. For tomato soup, kefir is diluted with tomato juice.
• They make a really cold soup by diluting it with highly chilled kefir, putting it in a refrigerator or adding a few small pieces of ice to a plate.
Stewed kefir vegetable soup
Ingredients:
• small eggplant;
• young zucchini;
• sweet pepper - 1 pc.;
• onion head;
• 2-3 cloves of young garlic;
• medium carrot;
• salt, dill, parsley, pepper;
• 300 ml of medium-fat kefir.
Cooking method:
1. Combine cold kefir with 200 ml of cooled boiled water. Rub the garlic on a fine grater, add the chopped greens. Salt and mix well, put in the refrigerator for one hour.
2. Cut the peel from the eggplant and zucchini with a knife, remove the stem from the pepper and cut it in half to remove the seeds. Cut the peeled vegetables into small cubes and transfer to a thick-walled deep dish (pan or stewpan).
3. Put the container on a small fire and simmer the vegetables until they all soften, about 25 minutes. To well decant all the liquid released during the quenching, put the vegetable mixture on a sieve and cool on it.
4. Then transfer the vegetables to a deep bowl and pour the chilled kefir mixture.
Cold kefir vegetable soup with mineral water
Ingredients:
• four large radishes;
• one bell pepper (yellow);
• two boiled eggs;
• feathers of a young onion;
• kefir 2.5% - 250 ml;
• sparkling mineral water - 150 ml.
Cooking method:
1. Wash and dry the radish and pepper.
2. Cut the radish into small strips. Remove all seeds from the pepper, and cut the flesh into small pieces.
3. Peel the eggs, wash, wipe dry and chop finely.
4. Mix the radish with eggs and bell pepper. Pour a mixture of kefir with mineral water. Add ground pepper and salt and mix well.
5. Refrigerate the cooked soup before serving.
"Tarator" - kefir soup with cucumber
Ingredients:
• one glass of low-fat (1%) kefir;
• three large ground cucumbers;
• two cloves of garlic;
• curly parsley (without stems) - 4 branches.
Cooking method:
1. Rinse parsley with water and dry well on a towel.
2. Cut the ends of the cucumbers. Dissolve each 3-4 longitudinal plates (depending on the thickness of the fruit) and cut into strips.
3. Transfer the cucumber straws into a small container, salt and leave for a while so that the cucumbers let the juice go.
4. Then add kefir to the cucumbers, squeeze the garlic in a press, add finely chopped greens and mix well. If necessary, dilute the soup with kefir or water.
Aromatic kefir vegetable soup with potatoes and sausage
Ingredients:
• fresh eggs - 5 pcs.;
• potato - five large tubers;
• a small bunch of radishes;
• medium bunch of young onions;
• fresh dill;
• 250 gr. ham, you can replace the "Doctor" or "Children's" sausage without fat;
• 3.2% kefir.
Cooking method:
1. Peel the remains of soil and rinse the potatoes thoroughly, cook it "in uniform". Cool, peel and grate with a coarse grater.
2. Combine chopped green onions with chopped dill. Salt and mash lightly. Add potatoes and mix well.
3. Here also grate boiled eggs, radish, peeled cucumbers and sausage.
4. Flavor everything with black pepper and mix well all the ingredients in the soup base.
5. Enter chilled kefir and with light, unsharp movements stir the soup.
Cold kefir soup - "Beetroot"
Ingredients:
• two small boiled beets;
• one fresh cucumber;
• medium onion;
• 75 ml of 20% sour cream;
• 250 ml of fresh, medium, or low-fat kefir;
• dill greens - a small bunch;
• medium-sized lemon;
• two large cloves of garlic.
Cooking method:
1. Peel the beets and cut into cubes less than a centimeter.
2. Chop the onion finely, and cut the cucumber along in half.
3. In a separate bowl, put the cubes of beets, half a cucumber, chopped onion and garlic.
4. Dip the lemon in boiling water for a minute. Then cut in half and squeeze the juice.
5. Add two tablespoons of the resulting juice to the vegetables, pour in the sour cream and beat everything with a blender. Pour in kefir, beat well with a blender again and put the mixture in the refrigerator for 40-50 minutes.
6. Cut the remaining half of the cucumber into thin strips and place on a plate. Pour the cold beetroot, add three small ice cubes and decorate the soup with herbs.
Spanish kefir soup with cucumber - "Gazpacho"
Ingredients:
• five sweet peppers (green);
• 400 gr. fresh ground cucumbers;
• 20 ml of table 9% vinegar;
• half of the middle onion;
• three cloves of garlic;
• three tablespoons of olive (or just very pure) oil;
• 100 gr. white wheat bread;
• 3.2% kefir;
• parsley;
• 100 gram packet of rye crackers.
Cooking method:
1. Bake pepper in the oven. To do this, cut each pepper along and select the seeds. Rinse well with water to rinse off the leftovers and lay the pepper on a baking sheet, peeling up.
2. Well moisten each half with olive oil and place the roasting pan in the oven at 200 degrees. When the peel begins to darken and slightly swells, remove the pepper from the oven, move it to the bag, and after a quarter of an hour remove the peel.
3. From the cucumbers with a sharp narrow knife, remove the peel and cut into cubes.
4. Kill the baked pepper with mashed cucumbers by the kitchen processor.
5. In a separate bowl, place slightly dried bread (without crust) and garlic. Add salt, olive oil, half a glass of kefir and also beat the processor.
6. Combine the cucumber and kefir mixtures. Add to your taste table vinegar and dilute to the desired density with kefir (cold).
7. Serve the cucumber "Gazpacho" on kefir, garnished with rye crackers.
Tomato cold kefir soup
Ingredients:
• two medium cucumbers (fresh);
• fresh eggs - 4 pcs.;
• tomato juice (thick) - 500 ml;
• four potatoes;
• a bunch of young onions;
• garlic;
• 1% kefir - 500 ml;
• greenery;
• 300 gr. boiled pork pulp (beef, chicken fillet).
Cooking method:
1. Hard boil the eggs, boil the potatoes in their “uniforms”. Cool, peel and cut into cubes, up to a centimeter in size.
2. Add the pieces of boiled meat, diced cucumbers (without peel).
3. Mix cold tomato juice with kefir. Add garlic shavings and chopped green onions to taste. If necessary, salt and mix the kefir-tomato mixture well.
4. In a small plate, put the right amount of vegetables mixed with meat and eggs and add the tomato-kefir mixture.
Cold vegetable soup - "Russian okroshka"
Ingredients:
• boiled meat, you can cooked sausage without lard - 700 gr .;
• five chicken eggs;
• five small potatoes;
• ground cucumbers - 4 pcs. medium-sized;
• a large bunch of young onions and dill;
• lemon acid;
• one and a half liters of fresh kefir.
Cooking method:
1. Peel the potatoes and, without cutting, boil the tubers until cooked. Hard boil chicken eggs.
2. Cool everything well - potatoes, transferring from the pan to a plate, and eggs under a stream of cold water.
3. Cut eggs, potatoes, boiled sausage (boiled meat) into medium-sized, equally sized cubes.
4. Add the cubes of cucumbers, chopped dill and chopped green onions.
5. Well, slowly, mix, pour kefir and salt. Add a small pinch of citric acid and, gently stirring, put the okroshka to cool in the refrigerator.
Latvian kefir vegetable soup
Ingredients:
• a pound of young beets, along with fresh, unspoiled tops;
• 60 grams of root celery;
• head of white onion;
• a small carrot;
• 30 ml of vegetable, refined oil;
• sprigs of young dill.
Cooking method:
1. Peel celery root, carrots and onions. Cut the vegetables into small strips and put the simmer on moderate heat, adding two tablespoons of lean non-aromatic oil.
2. After 8 minutes, add the sliced beet tops and continue to simmer another 7 minutes, mixing well. At the end - salt.
3. Then transfer the stewed vegetables to a deep pan and, having cooled well, pour cold kefir diluted with boiled water.
Italian shrimp kefir tomato soup with shrimp
Ingredients:
• a small (about 6 teeth) head of garlic;
• 300 grams of boiled shrimp;
• one liter of cold kefir;
• fresh basil;
• four ripe tomatoes.
Cooking method:
1. Lower the tomatoes in boiling water for two minutes, cool quickly and free from the peel.
2. In a blender bowl put sliced garlic, basil leaves, tomatoes cut into several parts. Grind a little, add kefir and again beat with a blender. Put in the refrigerator for 2 hours.
3. Pour the chilled tomato soup into deep plates and dip a small handful of boiled shrimp into each.
Kefir soups - cooking tricks and useful tips
• Boiled potatoes are easier to peel while it is still warm.
• Do not pour the broth in which peeled vegetables were cooked. Fatty kefir can be diluted with it.
• If you cook the soup more than once, do not pour the whole vegetable mixture at once with kefir. It is better to spread the desired amount on plates and dilute with kefir. Store the remaining mixture in the refrigerator.
• If you acidify the soup not with vinegar, but with lemon or lemon juice, its taste will be softer.
• Okroshka will be tastier if you add ready-made not too sharp mustard to it.
