Recipe Catalog
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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.
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Cold summer soup with beetroot and kefir is a light, refreshing dish perfect for hot days. Its roots trace back to Russian cuisine, where beet soups have been popular for centuries. This dietary version combines the gentle sweetness of beets with the refreshing tang of kefir, creating a unique flavor. Crunchy vegetables add texture while dill and lettuce provide freshness. The dish is not only pleasing to the palate but also healthy: rich in vitamins, it aids digestion and lightness. Served chilled and garnished with boiled eggs and herbs, it is aesthetically appealing. A great choice for a summer lunch or dinner, it is easily digestible and offers a feeling of freshness and energy.
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Cold vegetable soup with kefir is a light and refreshing dish from Russian cuisine, perfect for hot summer days. Its roots trace back to traditional okroshka recipes, but this version is simple and minimalist. The delicate fermented milk base of kefir pairs wonderfully with crunchy vegetables—fresh cucumbers and sweet peppers—creating a harmony of flavors. The slight tang of kefir highlights the natural freshness of the ingredients, while salt and sugar add balance. This soup not only cools but also nourishes the body with beneficial substances, supporting digestion and providing a sense of lightness. It can be served chilled, garnished with herbs or spices to taste. Easy to prepare yet surprisingly delicious, this soup makes an excellent choice for a quick summer lunch.
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Cold soup with kefir is a refreshing summer dish from Belarusian cuisine. Its base is kefir, which gives the dish a slight tang and velvety texture. The bright ruby color of the cold soup comes from beets, while fresh cucumbers, green onions, and dill add a crunchy note. Boiled eggs make the soup more nutritious, and the balance of salt, sugar, and citric acid regulates the taste. Cold soup is served chilled, making it an ideal dish in hot weather. It pairs well with rye bread or boiled potatoes. This is not just a soup – it's a true delight of freshness and lightness that carries traditions and the coziness of home.
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The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Red bell peppers, tomatoes and cucumbers in a strong chicken broth. The soup will need olive oil, let it be fragrant extra virgin oil.
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Cold beet soup is a traditional dish of Belarusian cuisine, known for its refreshing lightness and rich flavor. Its history dates back to ancient times when cold soups were an integral part of the summer diet of Slavic peoples. In this recipe, roasted beets reveal their natural sweetness, while the combination with kefir creates a smooth, velvety texture. Cucumbers add freshness and feta provides a tangy note, creating a harmonious blend of flavors. This cold soup is perfect for hot summer days when you want something nutritious yet light. It is served with herbs that add extra freshness and expressiveness to the dish. Cold beet soup is not just food but a symbol of cozy family evenings and the gastronomic heritage of Belarus.
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The Chinese eat not just to eat, but to be healthier. And there should be a certain food for each season. In summer, the ideology is: less fat, less spicy, less sweet, less carbohydrates. Summer food should definitely be more sour: it is believed that sour removes excess water from the body better and you feel better. Bitter tastes are also required - this is good for the liver, for its cleansing and healing. Chinese cold eggplant soup is the most obvious example of this ideology.
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