Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Cold soup made from Caucasian tomatoes is a refreshing dish of Georgian cuisine that embodies the spirit of summer freshness and lightness. Its roots go back to the traditions of the Caucasus, where vegetable soups are valued for their naturalness and richness of flavors. Bright red tomatoes, fresh cucumber, and celery create a rich texture, while adjika and lemon juice add spiciness and acidity. The slight bitterness of watercress harmoniously complements the taste, and a drop of olive oil adds smoothness. This soup is perfect for a hot day, quenching thirst and providing vitality. It can be served as a standalone dish or accompanied by traditional Georgian bread. Simple to prepare but surprises with its rich flavor nuances, making it indispensable in summer menus.
7
1
30
Cold soup made of buckwheat, tomatoes, avocado, and basil is an exotic dish inspired by Mexican culinary traditions but with an unexpected twist of buckwheat. Refreshing and nutritious, it combines the creamy texture of avocado, the tangy sweetness of tomatoes, and the aromatic freshness of basil. Buckwheat adds softness and richness to the dish, making it more filling. Lemon juice and spicy Tabasco add zest while goat cheese, pistachios, and pumpkin seeds provide a pleasant crunch and depth of flavor. This soup is perfect for hot days when you crave lightness and freshness while still wanting to maintain the dish's nutritional value. It can be served as an original appetizer before the main course or as a complete light dinner.
11
2
15
Cold soup with tomatoes, bell peppers, and chili peppers is a true embodiment of Spanish cuisine, filling hot days with freshness and vibrant aromas. Its roots trace back to Andalusian traditions where such soups like gazpacho refreshed travelers and peasants. The thick, velvety texture arises from juicy tomatoes and sweet peppers, complemented by spicy garlic and a hint of sherry vinegar. The sharp red chili adds a bold spark, while finishing touches of tender chopped egg and green onion deepen the flavor. This soup is not only perfect for cooling off in the summer heat but also pairs excellently with crusty bread and a glass of chilled white wine. Enjoyment begins with the first spoonful!
10
4
50
Cold tomato soup with Abkhazian tomatoes is a true gastronomic delight that combines the traditions of Russian cuisine with aromatic notes of Caucasian flavors. At its core are ripe Abkhazian tomatoes whose sweetness and richness give the dish a special depth. Combined with garlic, purple basil, and celery, the soup gains a spicy freshness, while the addition of tarragon and walnuts at the end makes it exquisite and refined. This soup refreshes perfectly on hot days, and its velvety texture achieved through careful straining makes it tender and pleasantly viscous. The simplicity of preparation and richness of flavor make it worthy not only of a home dinner but also of an exquisite culinary experience.
10
1
35
Chicken with tomatoes in the Caucasian style is a bright and aromatic dish of Georgian cuisine that embodies the best traditions of Caucasian flavors. The origins of this recipe lie in the cuisine of Georgian highlanders, where simple yet rich ingredients create an unforgettable taste. The combination of tender chicken meat with sweet-sour tomato paste and fresh tomatoes gives the dish a special juiciness, while the addition of vinegar and spices reveals its layered character. Slow-cooking the meat with onions and fat allows the ingredients to fully develop, infusing each piece with deep flavor richness. The finishing touch is fresh parsley, adding a note of freshness. This dish pairs perfectly with lavash or rice and is great for both a home dinner and a festive feast.
9
2
15
Spinach salad with Caucasian cheese and sun-dried tomatoes is a true embodiment of the flavor richness of Circassian cuisine. This recipe combines the freshness of young greens, the tenderness of roasted Caucasian cheese, and the rich taste of sun-dried tomatoes, creating an amazing balance of textures and aromas. The Caucasian cheese, slightly caramelized in a hot pan, reveals its softness and spiciness, while the oil from the tomatoes adds a light spicy note to the dish. This salad pairs wonderfully with meat dishes or can serve as a light meal on its own. In Circassian traditions, the combination of greens and cheese symbolizes hospitality, while the addition of garlic and tomatoes emphasizes a love for rich, warming flavors. It is served warm, allowing each ingredient to showcase its characteristic depth of flavor.
4
2
15
For dovga, or as it is also called - highlander soup, they usually take katyk, but you can use yogurt, matsoni, or kefir as a base. In the classic recipe, only beaten yolks go into the pan, although a whole egg will do - the taste will not change. The main thing is to add greens. All that catches your eye.
11
10
30
Southeastern European okroshka - tarator. Cold soup made from sour milk (you can take, for example, katyk), cucumbers, walnuts and dill. A favorite summer soup of the people of Bulgaria.
7
3
20
In Spain there is a tradition of making cold soups with water, olive oil, bread and vinegar, the most famous of which is gazpacho. Salmorejo is its brother. It is difficult to trace the differences: in both cases all the listed ingredients are present with tomatoes, but in short, salmorejo is served with eggs and jamon. It is well suited for hot days when you don't want a serious meal, but you need to replenish your strength.
10
4
30
Berry cold soup made from sour milk is a refreshing summer dish originating from Russian cuisine. Its history is linked to traditional cold soups that provided relief from the heat and were rich in nutritious ingredients. The base is a combination of sour milk and sour cream, creating a delicate, slightly tangy texture harmoniously complemented by the sweetness of strawberries and raspberries. Sugar enhances the fruity notes, making the flavor richer. This cold soup is an ideal light lunch or snack in hot weather. Serving it with crispy croutons adds textural contrast, turning the dish into a gastronomic delight. The cold soup not only refreshes but also fills the body with vitamins, making it a valuable element of the summer diet.
6
4
30
South African cold yogurt soup with cucumbers is a refreshing dish perfect for hot summer days. Despite its name, its roots trace back to Turkish cuisine, where cold yogurt-based soups are part of culinary traditions. This soup combines the creamy tenderness of yogurt and sour cream with the crunchy freshness of cucumbers and zucchini, enhanced by aromatic notes of herbs. White dry wine and olive oil add a light spiciness, while green onions, dill, and parsley deepen its flavor further. Served chilled, it delights with its lightness and harmony. Ideal as a summer appetizer or light dinner, especially paired with crusty bread. This dish embodies the tradition of using dairy products in refreshing soups and offers gastronomic pleasure to everyone who tries it.
10
4
90
Summer cold soup made of greens and kefir is a refreshing dish from Ukrainian cuisine, perfect for hot summer days. Its roots go back to the traditions of consuming simple, nutritious, and healthy foods. This soup combines lightness and richness of flavor: aromatic dill, cilantro, parsley, and spinach give it freshness, while kefir and tan (ayran) add a slight tanginess and creaminess. With cooling and the addition of ice cubes, the soup becomes an ideal way to quench thirst and satisfy hunger at the same time. It is often served as an appetizer or light lunch. The soup pairs well with rye bread or boiled potatoes. Its simplicity in preparation makes it indispensable in summer diets, while its rich flavor and health benefits make it a favorite dish for many.
6
4
10
Belarusian-style cold beetroot soup with sorrel is a refreshing summer dish rooted in Belarusian culinary traditions. It features the best seasonal ingredients: juicy beets, aromatic sorrel, crunchy radishes, and cucumbers. The soup has a surprisingly bright flavor that combines the light sourness of sorrel, the sweetness of beets, and the creamy softness of kefir. Proteins and yolks add richness to the dish while herbs provide freshness. Historically, cold soups in Eastern European cuisine served as a relief on hot summer days. Cold beet soup not only quenches thirst but also satisfies while remaining light. Traditionally served well-chilled, sometimes with sour cream or boiled potatoes. It is a true embodiment of summer coolness on a plate.
11
12
60
Fresh and baked bell peppers are two different products. The former is spicy and bright, but this brightness quickly fades. And after the oven, the pepper develops a completely different taste - sweetness, spiciness , smoky aroma, a much wider palette. In this recipe, the spiciness of baked peppers is enhanced by tart cumin. The result is a liquid version of the Moroccan pepper spread muhammara, which is now fashionable to serve in restaurants. You can pour this soup into glasses, add ice and sip through a straw, like a drink or smoothie. Or, as in this recipe, pour into soup bowls and garnish with shrimp before serving.
12
6
60
Red bell peppers, tomatoes and cucumbers in a strong chicken broth. The soup will need olive oil, let it be fragrant extra virgin oil.
8
8
30
