2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Just as Bulgarians love to eat cold tarator on hot summer days, while Spaniards love fragrant gazpacho, Russians also have their own remarkable recipes for cold soups. They are consumed in summer or early autumn, when the weather is still too hot and have a tonic and thirst-quenching effect. Here are 3 traditional recipes for Russian cold soups:
Botvinya
Necessary products: 550 g white fish or salmon, 150 g red beet leaves, 150 g spinach, 150 g sorrel, 100 g horseradish root, 3 cucumbers, 3 hard-boiled eggs, 100 g green onions, 1 bunch dill, 1 lemon, 500 ml apple yeast, 500 ml bread yeast, salt, sugar and pepper to taste.
Method of preparation: The fish is cut into large pieces and boiled. Green vegetables without onions are also boiled, then rubbed through a sieve. Eggs, onions and cucumbers are finely chopped, and horseradish is grated and added to other vegetables. Add both types of yeast and all other spices. Pour the fish into a plate and pour over the tops prepared in this way.
Okroshka
Necessary products: 2 cucumbers, 1500 ml yeast, 1 tsp mustard, 1 tsp sugar, a few sprigs of green onions, horseradish to taste, 1 bunch of dill, 500 ml of cream, salt to taste, 2 hard-boiled eggs.
Method of preparation: The yolks of hard-boiled eggs are mixed with mustard, planed horseradish root, sugar and salt and 1 teaspoon of yeast is added to them. Cucumbers, onions and egg whites are cut and 2 teaspoons of yeast are added to them, after which they are poured into the egg mixture. All this is left to cool and before serving add the remaining yeast, 2 tablespoons cream per serving and finely chopped dill.
Refrigerator
Necessary products: 10 tomatoes, 2 tsp cream, 150 g green onions, 10 boiled potatoes, salt and pepper to taste, 1 liter of vegetable broth.
Method of preparation: Peel a squash, grate it and squeeze the juice. To them add finely chopped fresh onions, diced potatoes and dill. Season with salt and pepper, add the broth and pour the refrigerator into bowls, adding 2 tablespoons of cream to each portion.
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