Cold soup with zucchini
2 servings
15 minutes
Cold soup with zucchini is a refreshing summer dish of Russian cuisine that provides pleasant coolness and lightness on hot days. Its roots trace back to traditional cold soups made with kefir or kvass. A distinctive feature of this version is the use of young zucchinis and cucumbers cut into spaghetti-like shapes, giving the dish an unusual texture. The tenderness of kefir, the mild spiciness of green onions and black pepper create a harmonious flavor, while parsley and dill add fresh aromatic notes. Cold soup can be served as a standalone dish or a light side to fish and meat. It is perfect for those who appreciate simplicity, freshness, and the benefits of natural ingredients.
1
Wash and dry the greens and vegetables. Chop the green onion, cut the cucumber and zucchini into spaghetti-like shapes, and mix.
- Spring onion: 1 bunch
- Cucumbers: 1 piece
- Baby courgettes: 1 piece
2
Add chopped green onions and spices to the kefir.
- Kefir: 150 ml
- Spring onion: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
In a deep plate, place a mound of spaghetti made from cucumber and zucchini, pour kefir with herbs and spices over it. Garnish the dish with parsley and dill leaves.
- Cucumbers: 1 piece
- Baby courgettes: 1 piece
- Kefir: 150 ml
