Soup cold on yogurt - a few tasty options

Cold soups on kefir - a good alternative to okroshkam and botvinyam. They in the hot summer weather arouse appetite, strengthen strength and diversify the menu.

Cold soup with yogurt and beets

This dish of Latvian cuisine is well suited for a summer lunch. Soup cold on kefir is very refreshing and replaces both the first dish and the cooling drink. It can also be given to children from the age of three. This will help your baby to love vegetable dishes.

Small beets bake in foil or boil in a small amount of water. You can pre-cut into small pieces in order to speed up the process. Soup cold on kefir, in addition to beets, will require a small list of simple ingredients: it should be added boiled potatoes, boiled egg, a small cucumber and boiled meat. Suitable beef or chicken fillet. Pour into a bowl eight hundred grams of chilled, but not iced kefir. Cut the vegetables and meat. Mix in a bowl with liquid. If the soup cold on kefir was too thick, add water or beet broth to it. Salt to taste, cut fresh greens and serve on a separate plate. Good fennel, parsley, coriander.

Cold soup with kefir with nuts and garlic

For this dish, you need three hundred grams of fresh cucumbers, dill greens, four cloves of garlic and olive oil. Kefir take from half a liter, depending on the desired density of the dish. Also a handful of chopped walnuts and salt will be needed. Cucumbers can be grated on a large grater, chopped in a blender or simply cut into pieces of the desired size. Kefir should be beaten with olive oil, salt and mix with the rest of the ingredients. Garlic crush and serve before serving the soup. Sprinkle the dish with herbs, let it brew for about an hour in the fridge and serve with white bread.

Cold soup with yogurt and zucchini

This original recipe will help you refresh yourself on a hot summer day and throw off the shackles of heat. It is simple, fast in cooking and consists of the available ingredients. In the season of courgettes, it will also help to utilize these low-calorie vegetables. For four servings, take seven hundred grams of young zucchini, two tablespoons of olive oil, a small onion or shallots, lemon zest, parsley leaves, a few sprigs of mint, a half cup of strong chicken broth, half a glass of sour kefir, yoghurt or buttermilk. For decoration, you will also need green and half fresh cucumber. Onions chop, zucchini cut into slices or cubes. Fry in olive oil for about nine minutes. Add broth, zest, salt and pepper. Bring to a boil and simmer on a small fire until tender zucchini. Then add the chopped parsley, mint and dill. Switch off immediately. Cool and blend in a blender. To quickly make it cold, you can put a bowl of soup in a larger capacity with ice. Stir until it reaches room temperature. Due to the rapid cooling of the soup will not have time to lose its rich light-green shade. Then add the yogurt to the vegetable mixture and cut into very small cubes cucumber. Add the spices to taste and cool a little more. Decorate and serve with a spoonful of cream or sour cream.