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Not just okroshka: cold soup recipes that will surprise your guests!

Not just okroshka: cold soup recipes that will surprise your guests!

Not just okroshka: cold soup recipes that will surprise your guests!

Summer is hot, which means it’s time to cool off. Cold soups are excellent helpers in this matter. We are not going to enter into an endless discussion about “kvass or kefir”, but simply suggest you take note of several interesting recipes from Russian chefs.

These light soups will not only delight you with their fresh and lively taste, but will also become full-fledged participants in your list of the best summer dishes for weight loss.

Cold summer soup with ayran, herbs and chickpeas

Recipe from Alexandre Mandron, chef of the Levantin restaurant

This dish will probably especially appeal to those who love fermented dairy products, but prefer not to mix them with meat. Interestingly, the soup nevertheless has a meaty note, thanks to the protein-rich chickpeas. The chef listed the ingredients for six servings.

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Ingredients

  • Matsoni-1 l
  • Water – 150 ml
  • Ayran-200 ml
  • Egg-1 piece
  • Flour-10 g
  • Dill-15 g
  • Spinach-15 g
  • Parsley-15 g
  • Green onion – 15 g
  • Coriander-15 g
  • Mint-15 g
  • Chickpeas – 100 g

How to cook:

  1. Soak the chickpeas overnight, then rinse and boil until tender – or use ready-made canned peas.
  2. Finely chop all the greens.
  3. Add the sifted flour to the matsoni through a sieve and mix well – there should be no lumps.
  4. Place everything (except the chickpeas and ayran) in a saucepan and heat over low heat until the greens blacken (5-7 minutes). Do not bring to a boil, otherwise the matsoni will curdle. Stir with a wooden spoon or spatula.
  5. Cool the soup on ice, add the ayran and chickpeas. Ready!

Okroshka with smoked smelt

Recipe from Andrey Kolodyazhny, chef of the great cafe “Dr. Zhivago”

Fish okroshka on kvass

In Ojegov’s dictionary, okroshka is described as a cold dish made from kvass with various herbs and finely chopped meat or fish. As you know, what is written with a pen cannot be cut with an ax, and there is no need. It is better to try to prepare a real classic okroshka at home – although this option seems unusual today, but less than a hundred years ago (the first edition of the dictionary was published in 1949) it was has proven to be the most common. The recipe ingredients are listed for one serving – you can easily count them into the volume you need.

Ingredients

  • Potatoes – 40 g
  • Chicken egg – 1 pc.
  • Fresh cucumber – 20 g
  • Radish – 30 g
  • Cold smoked smelt – 50 g
  • Dill – 5 g
  • Fresh sorrel

Dressing: chicken egg – 1 piece, horseradish – 7 g, Dijon mustard – 3 g, lemon juice – 5 ml, salt – to taste, sugar – to taste, kvass – 180 ml

How to cook:

  1. Boil the jacket potatoes and eggs. Cool and cut into small cubes.
  2. Cut the fresh cucumber and radish into cubes and melt them into slices.
  3. Grind all the dressing ingredients in a blender. Add kvass, bring to a homogeneous consistency.
  4. Place all the okroshka ingredients in a deep plate and garnish with sorrel leaves. Pour the dressing into a pitcher and serve the plate and pitcher together.

Seafood Kuksi

Recipe from Anatoly Derenchuk, chef of the Fish Culture restaurant

Korean kuksi with squid and shrimp

Yes, while this is far from the simplest cold soup recipe, it’s certainly impressive enough to wow your family and friends. Save it for a special occasion or celebrate your belly for no reason: this is what summer is for! The secret to a good kuksi is the balance of sourness and heat, and in Korean cuisine it’s the name given to virtually any noodle dish, although, of course, it’s not not the main thing here. Ingredients are listed for two servings.

Ingredients

For the broth:

  • Drinking water -500 ml
  • Korean soy sauce – 25 ml
  • Peach vinegar -10 ml
  • Salt -3 g
  • Cane sugar -6 g
  • Sesame oil -10 ml
  • Dill – 10 g
  • Fresh lemon – 5 ml

For the base:

  • Egg noodles -70g
  • Cherry tomatoes -20 gr
  • Cucumbers -20 gr
  • Soy sauce – 100 ml
  • Kimchi Sauce – 5 ml
  • Sesame oil – 5 ml
  • Fresh lemon – 5 ml
  • Chicken eggs – 2 pcs
  • Squid – 30 g
  • Shrimp – 2 pcs.
  • Butter – 5 g
  • Coriander – 5 g
  • Sumac – 2 g

How to cook:

  1. Prepare the broth by stirring all the prepared ingredients until the sugar dissolves. Finely chop the dill, add and put everything in the refrigerator.
  2. Prepare the kimchi cucumbers: to do this, cut the cucumbers into strips, pour 50 ml of soy sauce, add the kimchi sauce, sesame oil and fresh lemon juice. Close the lid and let sit for at least 3 hours.
  3. Prepare a tomato omelette. Beat the eggs well with a fork in a bowl, add 50 ml of soy sauce. Pour the mixture into a hot pan and fry. Cool and cut into strips.
  4. Boil egg noodles according to package directions. Scald the cherry tomatoes with boiling water, remove the skin, cut the tomatoes in half.
  5. Blanch the peeled shrimp, cut the squid into strips and brown them a little in the butter.
  6. Before serving, assemble the kuksi as follows: Place the egg noodles, tomato omelet, cherry tomatoes, kimchi cucumbers, shrimp and squid on a plate. Pour in the broth, garnish with sumac and coriander leaves. Om Nom Nom!



Source: The Voice Mag

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