How can cold borscht be replaced? Cold soup recipes

According to a food expert, cold soups are an excellent choice for both skilled and rarely cooked chefs. After all, these soups are extremely easy to make: all you have to do is put all the ingredients in the blender, chill everything, and the plate is already on your table.

“Cold soup recipes are mainly dominated by vegetables and various herbs, which are abundant in Lithuanian shops, markets and gardens during hot weather. Therefore, this dish is a great way to not only cool down, but also provide the body with vitamins and nutrients. Also, don’t forget that soups give a long-lasting feeling of satiety, ”says V. Juodkazienė.

Zucchini soup with basil

A food expert advises spicing cold soups with fresh basil. This herb has antibacterial, anti-inflammatory and calming effects, it is rich in vitamin K, A, magnesium, manganese. Basil also lowers body temperature, making it especially used in southern European kitchens. According to V. Juodkazienė, you will get a very fresh soup mixed with basil and zucchini.

“Zucchini is one of the most valuable vegetables, which in addition to various useful vitamins also removes toxins and cholesterol from the body. They can be used anywhere: in salads, baked pancakes, cooked casseroles or added to cold soups. After grinding zucchini pieces with an electric grinder until smooth, you will get a spicy flavor, giving it freshness and an intense green color with basil. You can season the soup with feta cheese or another favorite cheese. Do not forget to serve it with the toast rubbed with garlic ”Advises V. Juodkazienė.

You will need (3-4 people):

• 2 v. š. Butter
• Half an onion
• 4-5 garlic cloves
• 2 medium zucchini
• 3 cups of broth
• Heap of fresh basil
• 0.5 a. š. ginger powder
• Salt pepper

preparation:

Fry the chopped onions and garlic in butter. When they soften, add the zucchini and fry briefly. Then turn everything into broth and cook. After cooking the zucchini, add the basil and simmer a little more. Rub everything together, add ginger, salt, pepper and cook for a few more minutes. Serve cold.

For exotic lovers: spicy mango soup

V. Juodkazienė remembers that it is important to enrich your diet not only with vegetables, but also with fruits. A food expert suggests choosing a mango fruit for a cold soup. It can be eaten not only fresh, added to desserts, jams or cakes. It is a particularly versatile fruit from which exceptionally delicious and brightly colored dishes can be prepared.

“Mango fruits contain vitamins A, C, E and B, as well as many different minerals: magnesium, potassium, zinc and others. Without mango, the cuisine of many Asian countries is unimaginable, and soups with this fruit are usually spicy because they are made with hot peppers and ginger. I want to note that not only cold but also sharper dishes help to cool off, “says the food expert.

You will need (3 people):

• 1 large mango
• Half an onion
• 1 glass of cold water
• 1 or 2 hot peppers
• 1 lime juice
• 0.5 a. š. ginger powder

preparation:

Peel a pumpkin, grate it and cut it into large cubes. Finely chop the onion, the hot pepper. Put all the ingredients in an electric shaker and grind everything until you get a smooth dough. If you want more freshness or a more liquid consistency, squeeze out a little more green lemon juice. Leave the mango soup in the fridge for a few hours before serving.

Unconventional gaspati soup

According to the food expert, tomatoes are especially suitable for the production of cold soups, which we will enjoy in spring and summer. Chilled tomatoes perfectly revitalize and contain a lot of magnesium, a trace element that the body loses faster when the weather warms up due to higher temperatures. V. Juodkazienė offers to try to make a more interesting, non-traditional gaspaccio soup.

Making gaspaccio is definitely not easy. The most important thing to remember is to plan the time for the soup to cool down well in the refrigerator, at least a few hours. As the soup freezes, all the flavors will mix better and become even tastier, “advises the food expert.

You will need (3-4 people):

• 400 g of watermelon pulp, seedless and peeled
• 4-5 tomatoes
• 1 bell pepper
• Onion leaves
• Long cucumber
• 1 clove garlic
• 3 a. š. olive oil
• Salt pepper
• jalapeno pepper
• To decorate various seedlings

preparation:

Cut the tomatoes, watermelon, paprika and cucumber into cubes. Then chop the garlic, the onion leaves, chop the rest of the vegetables and reserve to decorate. Season the chopped fruits and vegetables with salt and pepper, add olive oil. Then beat the fruits and vegetables until smooth, place the soup in the refrigerator to cool. Serve the soup garnished with chopped vegetables and sprouts.