6 Summer Soups That Were Popular in the USSR: Let's Remember the Recipes and Save Ourselves from the Heat
Cold soup is an irreplaceable dish in the heat. It is perfectly refreshing, satiating, helps to compensate for the loss of fluid and is also easy to prepare.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, talks about six cold summer soups that were popular in the USSR.
What soup to cook in summer
First, okroshka. Season the kvass with vegetable oil, mustard, salt and sugar, add chopped products (boiled potatoes, cucumbers, eggs, onions, turnips, meat, mushrooms), pour into plates.
Thirdly, beetroot soup. As the name suggests, the main ingredient is beetroot.
Can be combined with kvass. Recommended to serve with boiled egg and sour cream.
Thirdly, botvinya. To prepare this dish, you can use not only beet tops, but also sorrel, spinach, quinoa, and nettle tops.
In addition, in summer you can prepare cold borscht, green cabbage soup (sorrel) and pike soup (cold fish soup).
Earlier, the expert told how to prepare the most tender zucchini dumplings with minced chicken.
