Summer Soup Recipes

Summer Soup Recipes

There is nothing better on a hot summer day in the country than to pamper yourself with a cold soup. Believe me, in addition to okroshka - on kvass or kefir - there are countless cold soups - meat, fish and lean, vegetable, fruit and berry, as well as dairy and fermented milk and even cereals.

The simplest recipe, requiring a minimum of time and a minimum of ingredients, is cold tomato soup gazpacho, which originates from Spanish cuisine and is a close relative of the Russian tomato cooler.


Gazpacho

For 5 kg of tomatoes, take 5-6 pieces of cucumbers (or young zucchini), 2 bell peppers, lemon, garlic, vegetable oil, salt, pepper (red and black), herbs.

Tomatoes should be chosen juicy and ripe, such that it seems: if you tear a thin skin, and their warm juice will sprinkle in all directions ... They should be washed and scalded, peeled off and rubbed through a sieve or colander, add a lot of salt at once, add mashed garlic (more than you think - the soup should be very spicy - a large amount of garlic will keep it for several days), squeezed lemon juice, a spoonful of oil per liter of soup obtained (of course, olive oil is preferred), rub cucumbers and chop bell pepper in small-small cubes, add finely chopped herbs (dill, coriander, parsley, basil), ground black and red peppers. Chill before serving. Serve with garlic brown bread croutons.

Cold borscht (repetition is the mother of learning)

The main thing that confuses in common food cold borscht is a large amount of citric acid or vinegar as one of the components of the broth. It is much more beneficial for health to take advantage of the "acidity" from your own garden. The recipe for cold borscht made with fresh rhubarb broth is very interesting.

For 5 liters of soup - three medium stalks of rhubarb. Rhubarb is placed in cold water with celery root (parsley or parsnip) and sweet peas. After boiling, it is boiled for 5-10 minutes, after which the vegetables-roots are taken out and grated young beets (preferably with tops, pre-cut) are placed in the resulting broth, brought to a boil, turned off and cooled, to enhance the sour taste at this moment, you can squeeze into the broth half a lemon, but no more. Cucumbers and radishes rub on a coarse grater or shredder, boiled beef (or boiled pork, or ham, or boiled poultry), greens, with a predominance of green onions, are cut into strips. Fresh vegetables are strongly salted to give juice, after which they are poured with beetroot broth with beets and everything is cooled. Before serving, put half a boiled egg and sour cream on a plate. There is a variant of the "Lithuanian beetroot", when vegetables are filled with yogurt or kefir (or sour cream in half with water)

Sorrel cabbage soup

The most common variant is green (sorrel) cabbage soup, which is cooked in broth and served with large pieces of meat. But such a soup can hardly be considered a summer one, so it is better to turn to its "lean variety".

Sorrel (with spinach) is boiled in salted water, rubbed, onion and potatoes, cut into thin slices, are added to the resulting broth. After the potatoes are ready, a bay leaf is added and finely chopped greens are added under the lid. Everything is cooled. Served in the same way as cold borscht - with sour cream and half a boiled egg. By the way, sorrel is exactly the kind of greenery that is one of the first to appear in your beds in the spring, but by mid-June the sorrel becomes unsuitable for food. There are two options for preparing it for future use.

  1. Sorrel is ground with salt and can be stored in your refrigerator simply in a jar with a "screw cap".
  2. Sorrel, dill and green onions, coarsely chopped and brought to a boil (no salt!). After that, they are laid out in sterilized jars and rolled up.

It is very pleasant to cook thick meat sorrel cabbage soup from such blanks in winter or early spring, reminding that spring is just around the corner.

Finally we got to okroshka

"In the morning an onion with kvass, in the evening kvass with an onion - that's the whole change, you are not afraid to grow thin - you are welcome, live as long as you need".

In principle, there are an unlimited number of okroshka recipes, everyone can offer their own version. That is why the name "okroshka" - what is crumbled, then we eat. But the classic okroshka, more precisely, its classic components, is really "kvass with onion". This is mandatory, the rest is optional. And the kvass should be homemade, vigorous, flickering with gas bubbles in the nose (but the options - who like sweetish dark kvass, and who - kvass with horseradish, clarified with lemon, with mint or caraway seeds - this is individual). For okroshka - dill greens (parsley, cucumber grass and other "tops" if desired) are ground with salt until juice and aroma appear, green onions, chopped or grated cucumber are added, radishes are added, boiled beef is finely chopped, boiled eggs are removed the yolk, which is ground with mustard, the protein is finely crumbled, everything is poured with kvass and sent to the cold. Served with sour cream.

Enjoy your meal!

Eva Punch


Also read: Healthy Mid-Summer Recipes


Corn soups. A selection of delicious corn soup recipes

Corn soups. A selection of delicious corn soup recipes

From corn we all preparing Lots of salads, pastries, main courses and casseroles, but that's not all you can make with delicious succulent corn. Many delicious soups can be made with corn.

Everyone loves corn and knows how good it is for our body. If your children, for example, do not like to eat hot soup, cook them tasty soup from their beloved cornand they will eat it with great pleasure. Such soups will successfully add variety to your first courses, you can pamper your loved ones with delicious and healthy hot soups, which they have never tasted before. Be sure to try corn soups according to our recipes, believe me, you will fall in love with them!

  1. Tomato soup with corn and red beans
  2. Chicken corn soup
  3. Chowder soup with corn and hunting sausages
  4. Soup with corn and crab sticks
  5. Cheese soup with corn
  6. Chicken soup with corn and smoked chicken
  7. Bacon Corn Soup
  8. Corn soup with celery and cream
  9. Milk soup with corn and smoked fish
  10. Corn soup "Chinese"
  11. Corn soup with bell pepper, celery and croutons

Tomato soup with corn and red beans

Tomato soup with corn and red beans

This soup will be a great breakfast for the whole family. Hot soup with corn and beans will charge your body for the whole day with a lot of energy and saturate with useful elements. It contains a lot of legumes, besides beans, it contains peas, which means that this soup will give your body a lot of protein.

For children, such a dish will be incredibly useful, since it contains a lot of vitamins and other useful components for the full growth of a young body.

To make corn and bean soup you will need:

  • Canned corn - 1 jar
  • Canned red beans - 1 jar (350 g)
  • Canned peas - 1 jar (350 g)
  • Tomato juice - 800 ml
  • Onions - 50 g
  • Ketchup - 2 tablespoons
  • Bacon - 100 g
  • Bay leaf - 2 pieces
  • Cilantro - 2 branches
  • Salt to taste
  • Ground pepper - to taste
  • Dill - 2 branches.

Let's start cooking:

  1. Use a stainless steel saucepan for cooking.
  2. Peel and chop the onion as you like, it doesn't matter.
  3. You need smoked bacon, cut it into small cubes.
  4. Now put a saucepan on the stove and let it heat up properly, when it heats up, pour the bacon into it, let it start to melt.
  5. As soon as some of the fat comes out of the bacon, pour the chopped onion to it, fry the onion with bacon until a light golden onion color.
  6. Once the onions and bacon are fried, pour all the tomato juice over them and add the ketchup.
  7. Let the tomato juice boil, pour all the corn along with the juice into a saucepan.
  8. Then pour the beans in the same way with the juice.
  9. Drain the soup from the peas and pour it into the soup as well.
  10. Let the soup simmer for 5 minutes.
  11. When it's simmering for 5 minutes, add the bay leaf, salt and pepper the soup to your liking. Boil for another 5 minutes.
  12. Then finely chop the cilantro and dill. Add the herbs to the soup one minute until tender.
  13. Remove soup from stove and serve on bowls.

If you are not lovers of cilantro, then you can not add it, replace it with another favorite spicy greens.

Corn and bean soup with tomato is ready! Bon Appetit!

Chicken corn soup

This soup is very light and delicious. Great for those who, for whatever reason, follow a diet. It can also be prepared even for small children. This soup is useful for everyone who monitors their health, it is rich in vitamins and protein.

Prepare it for breakfast or lunch as a first course, you can also cook it as a single dish, thanks to the chicken, it turns out to be nutritious enough to eat it for lunch.

To make Chicken Corn Soup you will need:

  • Canned corn - 200 g
  • Chicken - 400 g
  • Potatoes - 200 g
  • Carrots - 100 g
  • Onions - to taste
  • Greens to taste
  • Refined vegetable oil - for frying.

Let's start cooking:

  1. Use a saucepan of about 2.5 liters for cooking.
  2. Put chicken pieces in the pan, you can take any part except the backs, because they are very fatty, it is better to take the legs. You can fillet, but it is dry and does not give a rich broth, I always take the legs. Place the pot on the stove and let the chicken and water boil for the broth.
  3. While the chicken is cooking, prepare the vegetables.
  4. Peel the potatoes, cut them into small cubes.
  5. Peel the carrots, cut into strips, you can also cut into cubes, but do not rub it.
  6. Peel the onion, cut it as you like, it doesn't matter.
  7. While the chicken is boiling, remove the foam from the broth, otherwise it will be cloudy. Once the chicken is done, remove it from the broth and let it cool.
  8. Pour potatoes into the broth.
  9. Fry onions and carrots a little in a very small amount of vegetable oil.
  10. Once the frying is done, pour it into the soup immediately.
  11. In the meantime, the chicken will cool down a little, take the meat off the bone, tear it into small pieces, send this meat to the soup.
  12. Once the potatoes are ready, pour the corn and the yushka into the soup. Let them simmer together for another 5 minutes. Season the soup with salt to your liking.
  13. Chop all greens finely. Add it to the soup one minute until tender.
  14. Remove soup from stove and serve on bowls.

Chicken corn soup is ready! Bon Appetit!

Chowder soup with corn and hunting sausages

Chowder soup with corn and hunting sausages

This soup is simply incredibly rich, creamy taste and bright aroma. Corn makes it more tender. Hunting sausages make the broth very rich and flavorful. The soup is great for lunch because it is very nutritious and will fill everyone.

The cream makes this soup very tender, it emphasizes the flavor of each ingredient and thanks to them it acquires a pleasant creamy taste. The corn that goes into every spoon gives it a spice.

To make chowder soup you will need:

  • Corn - 1 can
  • Hunting sausages - 400 g
  • Potatoes - 300 g
  • Onions - 100 g
  • Meat broth - 400 ml
  • Fat cream - 200 ml
  • Refined vegetable oil - 2 tablespoons
  • Bay leaf - 1 piece
  • Dill - 4 branches
  • Parsley - 3 sprigs
  • Salt to taste.

Let's start cooking:

  1. For the soup, you need pre-cooked meat broth.
  2. Take a stainless steel pot.
  3. Peel the onion and cut it into small pieces.
  4. Pour the oil into a saucepan, put it on the stove, when it warms up, add the onion and fry it until light golden brown.
  5. Once you have sautéed the onion, pour out the stock.
  6. Let it boil.
  7. While the broth is boiling, peel the potatoes, cut them into small cubes and pour over the broth. While the potatoes are boiling, prepare the other ingredients.
  8. Sausages must be cut into rings, cut them not thinly, about 0.5 cm thick.
  9. Once the potatoes are ready, add the sausages.
  10. Drain the soup from the corn and add to the soup along with the sausages.
  11. Pour all the cream into the soup.
  12. Season the soup with salt and pepper, add bay leaves.
  13. Boil everything together for 5-7 minutes.
  14. Chop all the herbs finely, add the herbs to the soup 1 minute until tender.

Your delicious creamy soup is completely ready! Eat to your health!

Soup with corn and crab sticks

Soup with corn and crab sticks

Corn and crab sticks can be combined not only in a holiday salad. It is quite possible to prepare a hot dish with these two ingredients.

Your children will definitely like this soup, because they love both corn and crab sticks.

The egg white in the composition makes the soup a little thicker. Its taste is very rich and bright. The light aroma of seafood makes it very tasty.

To make a soup with crab sticks and corn, you will need:

  • Corn - 1 jar
  • Crab sticks - 250 g
  • Cream - 2 tablespoons
  • Chicken broth - 2 liters
  • Egg white - from 2 eggs
  • Salt to taste
  • Ground pepper - to taste
  • Dill - 3 branches
  • Corn flour - 2 tablespoons.

Let's start cooking:

The preparation of this soup is simply incredibly simple.

  1. You will need ready-made chicken broth.
  2. Pour the broth into a saucepan and bring it to a boil.
  3. While it boils, prepare the rest of the ingredients.
  4. Peel the crab sticks from the packaging, cut the sticks into half rings.
  5. Drain the soup from the corn, chop the corn with a blender or another method available to you, it should become fine, but not turn into a paste.
  6. Pour the cream into a separate bowl.
  7. Take 2 eggs, separate the whites from the yolk, pour the whites to the cream, and you don't need the yolks, you can use them elsewhere. Toss the whites and whites with a fork.
  8. Add cornmeal to the cream and protein, mix until smooth.
  9. When the broth has already boiled, pour crab sticks and chopped corn into it.
  10. Season the soup with salt and pepper to your liking.
  11. Let it boil all together for 5 minutes.
  12. Stir gradually in the cream, protein and cornmeal mixture. Let the soup boil again. Let the soup simmer for another 10 minutes.
  13. Remove the soup from the stove.

Your Crab Corn Soup is completely done!

Cheese soup with corn

In my family, this soup is simply adored, it is very tender and thick. Creamy processed cheese makes it just the height of perfection, adding richness. Delicate sweet corn adds spice. Chicken meat makes it nutritious enough to be consumed without a second course. This is our favorite breakfast and often even dinner.

To make corn cheese soup you will need:

  • Corn - 1 can
  • Canned green peas - 1 jar (350 g)
  • Processed cream cheese - 300 g
  • Chicken meat - 300 g
  • Turmeric - pinch
  • Ground sweet paprika - to taste
  • Salt to taste.

Let's start cooking:

  1. You will need a 2.5 liter saucepan.
  2. Pour 1 liter of water into it.
  3. Cut the chicken into small cubes.I use chicken fillet, it is easier to chop and does not add unnecessary fat to the soup.
  4. Pour the meat into the water, put it on the stove, let it boil. Remove the foam as it boils, no scraps of foam are needed in the soup. Cook the chicken until tender. Do not add salt yet.
  5. Pour the corn and juice into the soup.
  6. The juice must be drained from the peas, add it to the soup.
  7. Now take the cheese and grate it on a coarse grater straight into the soup. Let everything boil for 10 minutes.
  8. After the cheese dissolves in the water, try it with salt and then add salt to your liking. (Previously, do not salt, there is salt in curd cakes and in everyone it is different, and if you salt earlier, you may get too much salt.
  9. After the salt, add a small pinch of turmeric for a very nice yellow color to the soup.
  10. Add sweet ground paprika to taste, you can add spicy if you like spicy and the soup will not be eaten by small children.
  11. Remove the soup from the stove, let it sit in the pot for about 15 minutes, so it will become more saturated.

Cheese corn soup is ready! Enjoy your meal!

Chicken soup with corn and smoked chicken

Chicken soup with corn and smoked chicken

For those who love corn soups, it will bring new flavor and variety to your menu. Smoked chicken gives a very rich broth and flavor.

This soup can be cooked over a fire while relaxing in nature, if you add the taste of fire smoke, it will become more aromatic and tastier. For lovers of soups with smoked meat, he will really like it and will become a frequent "guest" in your kitchen.

To make corn and smoked chicken soup you will need:

  • Canned corn - 1 jar
  • Smoked chicken - 300 g
  • Onions - 50 g
  • Garlic - 2 cloves
  • Chicken broth - 500 ml
  • Salt to taste
  • Ground pepper - to taste
  • Parsley to taste
  • Vegetable oil - 1 tablespoon
  • Butter - 20 g.

Let's start cooking:

  1. Use a heavy-bottomed saucepan for cooking. I cook a cauldron, it turns out best in it.
  2. Pour vegetable oil into a saucepan and add butter. Put it on the stove to warm up.
  3. While the oil is heating, peel and chop the onion, chop as you like, then sauté until golden brown.
  4. Cut the chicken into small pieces and add to the onion.
  5. Grind the corn with a blender until puree. Add to the pot as well. Put out everything together for 10 minutes.
  6. Then pour in the broth. You can just water, but with broth it just tastes richer, if we cook in nature, then naturally we do without broth, it turns out also very tasty.
  7. Season the soup with salt and pepper to your liking. I always use ground pepper mixture, it gives a richer taste and aroma than just black ground pepper.
  8. Peel the garlic and pass it through a garlic press or chop as small as possible.
  9. Chop the parsley finely.
  10. Add the garlic and parsley to the soup before removing the soup from the stove.
  11. Remove the pan from heat, cover and let it sit for 15 minutes.

Flavored soup with corn and smoked chicken is ready! Bon Appetit!

Bacon Corn Soup

Men like this soup with bacon very much. It turns out to be quite fatty and very nutritious. Smoked bacon makes a very thick and rich broth, while corn makes it slightly sweet and more tender.

The corn kernels are infused with the flavor of bacon and saturated with broth, which makes them more delicious. This soup is great for preparing in nature.

To make Bacon Corn Soup, you will need:

  • Frozen or canned corn - 500 g
  • Smoked bacon - 150-200 g
  • Bacon stock cubes - 2 pieces
  • Water - 1 liter
  • Salt to taste
  • Greens to taste.

Let's start cooking:

  1. For cooking, you need a saucepan with a thick bottom. I always use a cauldron, it is perfect for this purpose.
  2. Cut the bacon into small pieces.
  3. Put a saucepan on the fire. Let it warm up when it's hot, add all the bacon and let it melt a little and start frying. Let it take on a slightly light golden color.
  4. Once the bacon is browned, pour the water into the pot. Let it boil and pour the corn into the broth. In the summer, you can use fresh, cutting off the grains from the cobs. In winter, buy frozen or canned, it will be necessary to drain the juice from canned, it is not needed in the soup.
  5. Add bacon cubes to the soup, taste after dissolving the soup with salt and add if necessary.
  6. Let the soup simmer until the corn is done. Tinned corn is naturally already ready, so you will need to boil it for about 10 minutes, no more.
  7. Add finely chopped herbs to the soup before removing the soup from the stove. Take any greens and in any quantity according to your taste.
  8. Remove the soup from the stove, cover and let it sit for 10-15 minutes.

The soup is ready! Bon Appetit!

Corn soup with celery and cream

Corn soup with celery and cream

A very simple but delicious soup, it is just the perfect breakfast. The cream in the broth makes it just fabulously tender, the taste is very soft and at the same time rich.

This soup can be prepared for children, they eat it with great pleasure to the last spoonful. If your child does not like to eat healthy foods and hot dishes, this soup is exactly what you need.

To make the soup you will need:

  • Canned corn - 400-500 g
  • Celery - 1 stalk
  • Onions - to taste
  • Garlic - 1 clove
  • Water - 800-900 ml
  • Potatoes -250-300 g
  • Fat cream - 200 ml
  • Butter - 50 g
  • Salt to taste
  • Greens to taste.

Let's start cooking:

  1. Use a stainless steel pot for cooking.
  2. Peel and chop the onion as usual for frying.
  3. Cut the celery into the same size as the onion.
  4. Place a saucepan on the stove, put butter in it. When it's hot, pour the chopped onion and celery into it. Fry them together for 6 minutes.
  5. Peel the garlic, chop as small as possible, add it to the already fried onions and celery and fry it with them for 1 minute.
  6. Then pour water into the pot, you can use broth if you have, but this is not necessary.
  7. Let the water boil.
  8. While the water is boiling, peel the potatoes, cut them into small cubes and pour them into boiling water.
  9. Season the soup with salt to your liking.
  10. When the potatoes are already soft, pour all the corn into the soup before draining the juice from it.
  11. Pour the cream into the soup.
  12. Let everything simmer together for 10 minutes.
  13. Remove the cooked soup from the stove.
  14. Pour it into bowls.
  15. Finely chop the greens and add them directly to the plate to your liking.

Milk soup with corn and smoked fish

Milk soup with corn and smoked fish

We are used to eating smoked fish just like that or with potatoes, but you can also cook a delicious soup with it. And it is prepared not only with delicious smoked fish, but also with delicious juicy corn.

At first glance, all the products do not match at all. When I first heard this recipe, I thought that it would be impossible to eat it, but when I was treated to it, my opinion changed. Try to cook it, and you will also understand that it all goes well together.

To make such a soup, you will need:

  • Canned corn - 200 g
  • Smoked fish fillet - 250 g
  • Potatoes - 150 g
  • Smoked bacon - 50 g
  • Water - 500 ml
  • Milk - 400 ml
  • Onions - 50 g
  • Butter - 40 g
  • Ground thyme - a quarter teaspoon
  • Ground sweet paprika - a quarter of a teaspoon.

Let's start cooking:

  1. For cooking, immediately take a 2-liter pan, it will be convenient to cook in this one.
  2. Pour all the water into a saucepan and put on fire, let it boil.
  3. While the water is boiling, prepare the rest of the food.
  4. Chop the bacon very finely, pour it into the pan, fry it so that it releases all the fat.
  5. Peel the onion and chop it finely, pour it over the fried bacon, fry the onion until transparent, and let it begin to acquire a golden color just a little.
  6. Peel the potatoes, cut into small cubes.
  7. When the water has already boiled, pour the potatoes and the onion and bacon fry into it.
  8. Boil the potatoes until soft.
  9. While the potatoes are boiling, do the fish. It is necessary to remove the peel and bones from it, of course, if any. (Never take herring, that nasty thing will come out with it, believe me. Pink salmon or other dense fish are the most ideal, you can also take mackerel, but it is soft, but it will taste pretty good with it). Cut the fish into small pieces; they should be slightly larger than the corn kernels.
  10. Once the potatoes are soft, pour the fish into the soup.
  11. Drain the soup with corn and add to the soup as well. Let everything boil for 10 minutes.
  12. Then add milk, salt to taste. (To speed up the process, after pouring the fish, I set the milk to boil separately and add it to the soup while it is hot).
  13. Add thyme and paprika, you can take spicy paprika if you want spicy soup. Let everything boil and simmer for another 5 minutes.
  14. Remove the soup and let it sit for 10 minutes. If you wish, you can add greens already to the plate.

Fancy soup is ready! Enjoy your meal!

Corn soup "Chinese"

A similar soup is served in Chinese restaurants and is very popular there. The soup turns out to be very appetizing, with a bright and rich taste.

Ginger makes it very spicy and unusual in taste, not a bit familiar to us. But the taste is very pleasant and you can't help but like it. I cook it when I want something unusual and delicious.

To make Chinese corn soup you will need:

  • Canned corn - 450 g
  • Green onions - 1 bunch
  • Fresh ginger root - 5 g
  • Garlic - 1 clove
  • Egg - 2 pieces
  • Corn or potato starch - 1 tablespoon
  • Soy sauce - 1 tablespoon
  • Sesame oil - 1 tablespoon
  • Chicken broth - 1.5 liters.

Let's start cooking:

  1. Use a saucepan of a suitable size for cooking.
  2. Pour the broth into a saucepan. If there is no chicken broth, you can safely replace it with 1.5 liters of water with 2 cubes of chicken broth, I do this very often, because there is not always time or desire to cook the broth separately.
  3. Put the broth on fire and let it boil.
  4. As soon as the broth boils, pour all the canned corn into it, pour it along with the broth. Let it simmer for 10 minutes.
  5. While the corn is boiling, you need to prepare the frying.
  6. Pour sesame oil into the pan, it is not cheap, so I replaced it with ordinary vegetable oil and I practically did not feel the difference in taste.
  7. Take the onion and chop the white part of the feathers and set the green ones aside for now.
  8. Peel and chop the garlic.
  9. Grate the ginger on a fine grater.
  10. Sauté the onion, ginger and garlic in vegetable oil.
  11. Add the sautéed onions and garlic to the soup. Let everything boil for 5 minutes.
  12. Remove the soup from heat and blend with a blender to chop all of the corn. In order not to waste extra time, you can grind the corn before you send it to the soup, but then the taste will be slightly different.
  13. Return the soup to the stove.
  14. While it boils, dissolve the starch in a little water. Of course, corn is best, but if not, replace with potato. Add soy sauce to the dissolved starch.
  15. Also, break and beat the eggs separately in a bowl.
  16. As soon as the soup boils again, pour the eggs into the soup in a trickle. Let it boil for 2 minutes.
  17. Next, pour in the dissolved starch just as gently. Let the soup boil with it for 1 minute, during this time it will thicken.
  18. Try the soup with salt, if you add little to your liking.
  19. Remove the soup from the stove.
  20. Chop the green onion as small as possible, pour it into the soup, choose the amount of onion yourself.

Spicy Chinese soup is ready! Bon Appetit!

Corn soup with bell pepper, celery and croutons

Corn soup with bell pepper, celery and croutons

This soup is one of my favorites. It combines delicious products with a rich taste.

The bacon makes the soup broth very rich and nutritious. Corn gives a very pleasant sweetness and delicate taste. Bell peppers add a summer vegetable flavor to the soup, giving it a summer freshness. Aromatic celery will make it richer in flavor and aroma.

All products are perfectly combined and create one common unique composition of taste and aroma that will fill the whole house.

To make corn soup you will need:

  • Canned corn - 500 g
  • Smoked bacon - 200 g
  • Bulgarian sweet pepper - 100 g
  • Carrots - 100 g
  • Celery stalk - 50 g
  • Onions - 50 g
  • Fresh thyme - 1 sprig
  • Turmeric - pinch
  • Potatoes - 200 g
  • Fat cream - 0.5 cups
  • Bread - 150-200 g
  • Butter - 50 g
  • Water - 400 g.

Let's start cooking:

Prepare all food immediately so that there are no hiccups during cooking.

  1. Chop the celery as small as possible.
  2. Peel the onion, chop it in the same way as you always do for soup.
  3. Peel the carrots, cut them into thin strips, you can also rub them on a coarse grater.
  4. Cut the bacon into small cubes. It must be bought smoked, it will give a very rich taste.
  5. Peel the potatoes, cut them into small pieces or thin strips.
  6. Peel the bell pepper from seeds, cut it into small and thin strips.
  7. Now that you have everything ready, take a heavy-bottomed saucepan or cauldron.
  8. Place the pot on the stove, and when it is hot, pour all the bacon into it. Fry the bacon until it's melted and browned.
  9. Once the bacon is done, drain the fat into a separate bowl and set aside for now.
  10. Send butter to the bacon, as soon as it melts, send the onions and celery into the pan, fry them until the onions are transparent.
  11. Then add bell peppers and carrots to the pan, simmer all together for 10 minutes.
  12. Then pour water into a saucepan and immediately fly the yushka off the corn.
  13. Pour the potatoes into a saucepan, let them boil until tender.
  14. As soon as the potatoes are ready, send all the corn to it. Let them cook together for another 5 minutes, no longer needed, the potatoes should not fall apart on the mashed potatoes.
  15. While the soup is boiling, take a frying pan, pour all the fat that you drained off after frying the bacon on it, put the frying pan with fat on the stove to warm up.
  16. While the fat is heating, take the bread and cut it into small cubes.
  17. Then on the lowest heat, slowly fry the bread until golden brown. During this time, it will turn into croutons. Thanks to the fat from the smoked bacon, they will be very flavorful.
  18. Chop the thyme sprig as small as possible.
  19. Now pour out half of the soup and blend with a blender in mashed potatoes. Add turmeric, chopped thyme and turmeric to the puree. Pour the mixture back into the pot.
  20. Bring everything to a boil again, it should not boil, as soon as it starts to boil, immediately remove it from the stove.
  21. Try the soup with salt, add salt if necessary to your liking. You can also add seasonings to your liking, if you need it.
  22. Chill the finished soup a little, to a temperature that is acceptable to you, but do not overdo it, this is still a soup, and it should be hot.
  23. Pour the soup into bowls, it is better to choose deep ones so that it does not cool down too quickly.
  24. Add croutons to each plate. I usually put them on the table separately, each one adds it to his liking, and they also quickly turn sour and it is better not to put a lot of croutons in the soup at once, throw in several pieces at a time.

I hope you will like the soups according to these recipes! Bon Appetit!


Recipes for cold and hot soups on kefir for weight loss and a hearty lunch

Delicious kefir soup can be not only cold and summer.In addition to the well-known light okroshka, nourishing hot first courses are prepared on a fermented milk basis. This selection of recipes will help out any time of the year. You will learn how to cook quick lunches and dinners without cooking and find out what kefir delicacies they pamper their hungry men with in other countries. Perhaps some combination of products will seem unusual, but do not rush to brush aside ideas without trying.

Cold kefir soups

Soups made from kefir attract with light sourness, freshness and cooling effect. With them, it is easier to endure the heat, there is no thirst and the feeling of overeating.

General cooking rules

It is not necessary to cook strictly according to recipes. Do not be afraid to add your own raisins to cold kefir soups and remove those ingredients that you don't like or cause allergies. But there are general rules that builds to adhere to:

  1. For weight loss, choose kefir with a minimum fat content or fat-free. For a more satisfying meal, fermented baked milk or fatty yogurt are suitable.
  2. To obtain a liquid consistency, kefir soup is diluted with mineral or boiled (cold) water. Some people use liquid fermented milk drinks, such as tan - salted and carbonated.
  3. It is better not to boil beets and potatoes, but to bake them in the oven. This will preserve more vitamins and useful elements, and the taste will be richer and more natural. You can bake in a special bag or foil.
  4. All products must be refrigerated - you cannot pour hot and warm vegetables with kefir.
  5. there is two cooking methods - immediately in a saucepan, dilute the filler with the base or mix the ingredients into a salad, and then lay them out on plates and pour in kefir. The second method is more convenient, as it allows you to adjust the thickness of each portion separately.
  6. Cook fermented milk soups at one time. The next day they are not so tasty and may turn sour.

Popular slimming soup

The simplest kefir soup for weight loss is prepared with grated cucumber. Just grate a small fresh cucumber, chop the herbs and cover with low-fat kefir to get the desired consistency. Pepper to taste, add your favorite spices. It is better not to salt, but if you really want to, lightly salt sea ​​salt.

When there is no time to cut, grind everything in a blender. If there is no cucumber, you can only use herbs. But take it more and in a wide range - onion, parsley, dill, basil, cilantro.

On a light soup, it is recommended to do one fasting day a week. On other days, you need to adhere to proper nutrition and not burden the body with fatty and high-calorie foods. In this mode, you can really lose weight.

For those who are hard on fasting days, flaxseed flour or chopped bran can be added to fermented milk soup. An incomplete teaspoon is enough for a glass of drink. Place carefully and let it brew a little, then add cucumber and herbs. The satiety will be added, but the effect will not decrease.

Tarator - Bulgarian recipe

The traditional Bulgarian soup with kefir and cucumber is called tarator... In the homeland of the recipe, local yogurt is used, it is not so sharp and more tender. The main thing is to add walnuts, they give the dish a recognizable piquant note. Basic recipe:

  1. Grate two large or three small cucumbers on a coarse grater. Can be cut into small pieces.
  2. Crush three cloves of garlic in a press.
  3. Grind half a glass of peeled and toasted walnuts in a mortar.
  4. Season the ingredients with kefir or Bulgarian yogurt. First pour in some drink and stir, add salt and pepper to taste. You can pour in a spoonful of vegetable oil. Pour out the rest of the yogurt. Add water if necessary.
  5. Sprinkle with finely chopped herbs for serving.

Hot young potatoes go well with the tarator.

Delicious okroshka with chicken

Hearty kefir soup with chicken will replace a full three-course dinner on a summer day. The okroshka recipe is designed for a family, so you can reduce the proportions. Accuracy is not important here, be guided approximately.

  1. Cut three young cucumbers, three small boiled potatoes, six radishes, two hard-boiled eggs into strips or cubes.
  2. Chop a bunch of dill, parsley, green onions.
  3. Boil one small breast (about 500 g), cool and cut into cubes.
  4. Mix a liter of kefir with two tablespoons of sour cream (if on a diet, then it is not necessary).
  5. Place the ingredients in a saucepan.
  6. Fill with fermented milk base. Dilute if necessary mineral water with gas... On average, a half-liter bottle leaves, but be guided by your preference for density.
  7. Salt, pepper, squeeze out the lemon juice (be guided by the taste of the fermented milk product, you can omit it).

It is recommended to keep okroshka in the refrigerator for half an hour. Do not store for a long time. If storage is planned, it is better to fill it before eating. Instead of chicken boiled beef, tongue, sausage, ham, crab sticks can be added to this cold soup.

Fish kefir okroshka

The recipe for fish soup with kefir or yogurt will appeal to those who have given up meat and sausages.

  1. Boil or bake 400 g of salmon in foil (other fish are also suitable, but not very fatty, without small bones and holding their shape well). Take a bite per serving. You can substitute shrimp or mussels for the fish.
  2. Pass 400 g of fresh young cucumbers in the blender (it is better to peel). Pour in 300 ml of any fermented milk drink, salt, pepper and once again go through the blender. If sourness is lacking, add lemon juice or citric acid.
  3. Pour into bowls, place a piece of fish in each serving.
  4. Sprinkle with finely chopped dill.

If you like spicy, season with pepper during the mixing step. Spices are not needed here to preserve the natural taste and tenderness of the fish.

Beetroot soup with kefir - bright and fresh lunch

The combination of beets with kefir in summer soups is a classic option for a summer lunch in a city apartment and outdoors in the country. Kefir beets are low in calories, help cleanse the body and have a mild laxative effect, therefore they are popular with those who want to lose weight.

The fastest way to cook cold Lithuanian soup on kefir:

  1. Bake (boil) one large salad beet and grate on a coarse grater.
  2. Peel three small cucumbers, if the skin is tough, finely chop or grate too.
  3. Chop two bunches of dill.
  4. Mix ingredients, salt.
  5. Pour a liter of kefir. Leave to cool in the refrigerator.

Lithuanian soup turns out to be beautiful in color and delicious. It can be supplemented with other fresh vegetables and sour cream for added nutrition.

If you have a little more time, make a cold kefir soup with beets and lettuce... Recipe for two servings:

  1. Bake in foil or boil one medium beet in water. Cut in half and cool. You can take two small beets.
  2. Hard boil and cool one egg.
  3. Prepare the vegetable filler for the beetroot: beautifully cut one half of the beet (or one small one), one large cucumber, five radishes.
  4. In a blender, grind one beet, a bunch of lettuce Iceberg, half a bunch of fresh dill, 500 ml of kefir, salt, pepper if desired.
  5. Arrange the vegetables in portioned plates, cover with the kefir-beet base. Put half an egg in each plate, garnish with herbs.

For lovers of more serious dishes, there is a recipe for beetroot soup with kefir with vegetables.

  1. Bake or boil one large beetroot. Grate.
  2. Boil 2 jacket potatoes, peel. Cut into cubes.
  3. Boil three hard-boiled eggs.
  4. Cut, as for Olivier, two fresh cucumbers, 7 radishes.
  5. Prepare the herbs - chop a bunch of green onions, half a bunch of dill, a little parsley.
  6. Mix vegetables and herbs.
  7. Pour with kefir, stir, leave for 20 minutes in the refrigerator.
  8. When serving, place in each serving half an egg and a teaspoon of sour cream.

Vegetable soups for summer

Delicious summer kefir soup turns out from fresh vegetables:

  1. Cut five small radishes into cubes.
  2. Chop two green onions.
  3. Chop the bell pepper nicely (preferably yellow or red).
  4. Chop two hard-boiled eggs into small pieces.
  5. Mix in a salad and pour a glass of kefir and 150 ml of carbonated water (you can immediately take a tan).
  6. Season to taste with your favorite spices and herbs.

Make a kefir-based soup for variety with tomatoes:

  1. Peel the tomatoes (this is easier to do if you pour over boiling water, and then with cold water).
  2. Grind the tomatoes in a blender or meat grinder.
  3. Dilute the resulting juice with kefir or another fermented milk drink, but so that there is more of a tomato component in the soup.
  4. Add salt, sugar, favorite spices - pepper, dry adjika, spice mixtures to taste.

You can add all kinds of fillers to the basic soup base: grated pickled cucumber, fresh cucumber, olives, capers, boiled egg, crab sticks, shrimps. Serve with croutons or croutons for satiety. Remember to sprinkle fresh herbs.

Cucumber puree soup with cream or yogurt

Sura puree can be cooked without boiling if the base is cucumbers. This recipe uses sour cream or thick yogurt.

  1. Cut five cucumbers into random pieces.
  2. Coarsely chop the greens and two garlic cloves.
  3. Put everything in a blender bowl, add 250 mg of sour cream, a little lemon juice, a tablespoon of vegetable oil (optional). Salt.
  4. Turn on the blender and smooth the food into a smooth puree. Refrigerate.
  5. Cut two cucumbers into beautiful cubes, add to the sour cream and cucumber mass.

When serving, sprinkle the cucumber chill with finely chopped green onions.

Original soup with cottage cheese and kefir

If you like kefir-based thick soups, try the cottage cheese recipe. Cooking will not take long:

  1. Grate one large cucumber and a few radishes on a coarse grater.
  2. Finely chop a bunch of parsley, fresh dill and chives.
  3. Crush two young garlic cloves (or one old garlic). Pour in 100 ml of kefir gradually and stir so that the garlic is evenly distributed in the soup.
  4. In 150 g of granular cottage cheese, gradually add half a liter of kefir, stirring constantly to get a homogeneous mass.
  5. Pour the vegetables with the kefir-curd mixture and the garlic mass. Salt. Pepper if desired.
  6. Refrigerate to cool and soak.

Serve in a clear soup tureen.

Variants of hearty kefir-based soups

For a hearty summer lunch, make a cold kefir soup with potatoes and sausage:

  1. Dice three potatoes.
  2. In the same cubes - 150 g of good boiled sausage or ham.
  3. Three hard-boiled eggs - in neat pieces.
  4. Half a bunch of radishes - straws.
  5. Chop half a bunch of onions and fresh dill.
  6. Mix the ingredients, pepper and fill with kefir to the desired thickness. If the fat content is high, pour in mineral water.

Instead of sausage, you can take lean boiled meat or chicken fillet. If desired, add fresh or lightly salted cucumber.

If you have already prepared a classic gazpacho according to our recipe, then try the hearty kefir version of this popular Spanish soup:

  1. Peel 200 g of fresh cucumbers and cut into random pieces.
  2. Cut three small or two large juicy green peppers, remove the seeds and bake in the oven (peel up), greased with oil. As soon as the skin begins to darken, remove and cover. After 15 minutes, the skin will be easily removed.
  3. Grind the cucumbers, peppers and a quarter of the onion with a blender.
  4. Mix 50 g of white wheat bread crumb (slightly dried in the oven or in a toaster, but cooled down) with a blender in another bowl, along with 1.5 tablespoons of refined (preferably olive) oil, a chive, a quarter cup of kefir and a pinch of salt.
  5. Combine both masses in one bowl.
  6. Bring the kefir to the desired thickness.
  7. When serving, place on plates 50 g of ready-made rye croutons (you can cook it yourself), fill with kefir gazpacho and sprinkle with chopped parsley.

Continuing the theme of cold soups in this article, and then move on to hot dishes and desserts.

Recipes for hot fermented milk soups

Hot kefir soups in summer are much more pleasant than rich borscht or rich goulash. Most of the recipes are universal - such soups are equally tasty both hot and cold.

Dovga - azerbaijani cuisine

Easiest to prepare dovgu - Azerbaijani hot kefir soup with rice:

  1. In a heavy-bottomed saucepan or cauldron, combine 200 g of washed rice, one raw egg and a tablespoon of flour.
  2. Stirring constantly, slowly pour in a liter of kefir so that there are no lumps, and half a liter of purified water.
  3. Bring to a boil, stirring often to prevent curdling or burning.
  4. Cook for about 15 minutes - until the rice is cooked.
  5. At the end of cooking, add seasonings and spices to emphasize the oriental origin of the dish.
    Sprinkle with herbs when serving.

To make cooking easier, the rice can be boiled separately. Then mix the egg with flour, cover with kefir, bring to a boil, add rice, let it boil a little and turn off the stove.
In summer cottage conditions, simply heat the fermented milk product and pour rice with herbs and spices. You don't have to add the egg.

It is customary to serve dovga both hot and cold.

Spas - Armenian recipe for fermented milk soup

For Armenian soup, spas is not used with kefir, but matsun - national fermented milk drink, or tan, which is easier to buy at any store. Another important ingredient in dzavar is whole wheat grains, but as a last resort, coarse wheat grits will do.

  1. Boil half a glass of dzavar according to the recipe on the package until cooked.
  2. Finely chop a large onion and sauté in butter.
  3. Mix a fresh egg in a saucepan with a tablespoon of flour, add two tablespoons of sour cream and stir well. You can use a whisk.
  4. Continuing to stir, pour in half a liter of matsun, make sure that there are no lumps, pour in in small portions. Add half a liter of water.
    Pour boiled cereals into a saucepan and place on the stove. Don't forget the spices.
  5. While stirring (vigorously enough not to curl), bring to a boil. As soon as it starts to boil, reduce heat to a minimum, add frying onions. Boil for a couple of minutes, add chopped herbs and turn off the stove.

Armenian saved served hot or cold - try different options. On the basis of kefir base, you can make any hearty soup, for example, with dumplings, potatoes, broccoli, Brussels sprouts.

By the way, very tasty hot soups are made with milk. Check out our selection of recipes.

Dessert soups with kefir for mood

Sweet kefir soups are an ideal alternative to high-calorie desserts. They can be eaten in place of dinner or served for afternoon tea, just like our selection of delicious iced teas.

To prepare berry kefir soup mix in a blender half a liter of fermented milk drink, two tablespoons of honey and cottage cheese. Pour the resulting mass into fresh berries - blueberries, strawberries, strawberries or raspberries. Sprinkle with ground nuts.

If there are no fresh berries, take this recipe into service:

  1. Boil 50 g of pitted prunes in half a liter of water and leave in the broth until they cool completely. Strain, do not pour the broth! Cut the prunes into slices.
  2. Cut 300 g fresh apples into nice cubes or strips.
  3. Pound 100 g of soft cottage cheese with a liter of kefir to get a homogeneous mixture.
  4. Mix apples and prunes, pour the kefir-curd mixture, add the broth to the desired thickness.

Refrigerate. Serve in a beautiful transparent bowl. Garnish with mint.

Sweet rhubarb soup on kefir is suitable for those who want to break the diet, but do not get carried away with harmful sweets.

  1. Wash 100 g of rhubarb stalks, cut into 2 cm pieces and boil in sugar syrup from half a liter of water and 10 g of sugar. Do not overcook! Refrigerate.
  2. Mix cold syrup with half a liter of kefir (cold).
  3. Add 10 g lemon zest to taste.
  4. Pour in the cooled rhubarb.
  5. Sprinkle with ground cinnamon when serving.

We hope that this collection will help you in putting together an easy menu for spring and summer. And if you want to lose weight, then do not give up kefir dishes in winter. Save the link to the article so that it is always at hand.

If you have your own signature recipe for dessert, hot or cold soup with kefir, share it in the comments. You will be grateful to other readers of the Internet magazine "Women's Hobbies".


Mushroom soup is even more savory and brown for our body. The stench at once to revenge in one's own is not rich in calories and give an impression of trivial sichennya. Yaksho pragnete the right recipe for you, it's ideal for you!)

For this recipe, you can prepare a soup from any kind of mushrooms and leather soup matime in its own unique taste and aroma. And the milk, which should enter the warehouse, will give the soup an even bigger aroma.

You can also add 100 g of grated sir to add milk to hot puree. Tse to give a bit more intense aroma and to make it thicker.

To prepare mushroom soup, we need:

  • Bili mushrooms - 700 gr.
  • Water - 1 tbsp.
  • Milk - 1 tbsp
  • Tsibulya - 1 pc.
  • Carrots - 1 pc.
  • Pepper, silt - for gusto
  • Greens - for bazhannyam

Preparation process:

1. Before preparing the soup, the mushrooms must be poured with sprinkles for 15-20 minutes. We drink the water angrily, and the mushrooms are neatly visible.

2. Narizaєmo bili mushrooms in small pieces and a flood of water.

3. Cybulin and carrots in a whole viglyad are placed in a casserole with mushrooms.

4. Put on the fire and boil it boils about 20 chilins, changing the fire.

5. Dalі need to boil milk.

6. For the soup, carefully tidy up the tsibulya and carrots.

7. A couple of small pieces of mushrooms swivel to the side. Smell we know more for embellishment.

8. Bouillon with mushrooms is placed in a blender and sprinkled until cream.

9. Pour milk into the puree, diluting it to the required density.

11. Strava is ready! Serve on a glass of greenery at the same time with homemade crackers.


Meatball Soup - Recipes for Minced Meatball Soup

In the section "First courses" I want to share recipes for soup with meatballs. The word "meatballs" from different European languages ​​is translated as pieces of minced fish, meat or poultry fried in oil and boiled in water in the form of balls or small ones.


Photo recipes for cooking red fish at home

I highly recommend these recipes to fish lovers. I propose to cook both the first course and the second from one fish, while the lunch will turn out to be varied, very tasty and healthy. For the first, we cook a light fish soup, for the second - salted fish with a side dish. Delight your family and guests.


Watch the video: Gazpacho Recipe - Cold Tomato Cucumber Pepper Soup