In hot weather, special preference is given to cold dishes: vegetable and fruit salads, mashed soups and of course okroshka!
Carrot Soup
Cooking time: 45 min
For 4 servings: • 250 ml cream • 600 g carrots • 150 g rice • 50 g butter • salt • ground black pepper • 1 bunch of dill
1. Peel, wash and cut the carrots in circles. Heat butter in a pan with thick walls and fry the carrots. Add rice and lightly brown. Pour with a small amount of water, salt and cook for 15 minutes.
2. Pour half the soup, mashed the rest using a blender, pour in the cream and bring to a boil, salt and pepper. Add mashed circles of carrots with rice and reheat.
3. Pour the prepared soup into plates and sprinkle with chopped dill
Okroshka with horseradish
Cooking time: 1 h 20 min
For 4 servings: • 250 g of cooked sausage • 2 potato tubers • 1 bunch of radishes • 2 fresh cucumbers • 1 bunch of green onions • 2 eggs • 1 tea. a spoon of granulated sugar • 2 tsp. tablespoons of grated horseradish • salt • ground black pepper • 4 tables. tablespoons of sour cream • 1 liter of kvass
1. Hard-boiled eggs. Boil potatoes in a peel. Allow to cool, peel and cut into cubes or cubes.
2. Wash and chop the radish and cucumbers with straws. Cut the sausage into thin strips or cubes. 3. Finely chop green onion and mash with salt to give juice. Add sugar and horseradish. Mix everything, pour kvass, add sour cream.
Spinach Chicken Soup
Cooking time: 60 min
For 4 servings: • 300 g chicken fillet • 2 onions • 50 g celery root • 200 g spinach • 300 ml water • 200 g sour cream • salt • several peas of pink pepper
1. Pour chicken fillet into 1 liter of water and cook for 45 minutes. Then get, add chopped onions and celery into the broth, salt and cook for 10 minutes. Add chopped chicken and mash.
2. In another saucepan, pour a little salted water on the spinach, cook for 10 minutes, add sour cream. Make mashed potatoes.
3. Pour soup into plates at the same time from two sides of two pots to make marble stains.
Celery with nuts
Cooking time: 35 min
For 4 servings: • 3 petiole celery • 2 garlic cloves • 100 g peeled walnuts • 1 egg yolk • 2 tablespoons. tablespoons of wine vinegar • 2 tables. tablespoons of olive oil • salt • ground black pepper
1. Peel, wash and chop celery in small pieces or slices. Peel and finely chop the garlic. Mix half the minced garlic with olive oil and wine vinegar. Pour the celery with the resulting marinade and leave for 25 minutes.
2. Chop walnuts and mix with the remaining garlic. Beat the egg yolk slightly, add nuts and garlic to it, salt, pepper, mix and season with the resulting celery nut sauce. Can be decorated with halves of walnuts and basil.
Bulgarian salad with pepper
Cooking time: 60 min
For 4 servings: • 250 g of leaf lettuce • 30 g of pine nuts • 1 pod of red and yellow sweet pepper • 200 g of feta cheese • 3 apples • 2 tablespoons. tablespoons of lemon juice • 20 g of green onions • 1 clove of garlic • 100 ml of natural yogurt • 2 tables. tablespoons of orange juice • 50 g of wheat germ • iodized salt
1. Sort the salad, rinse and dry. Pick or chop coarsely. Fry pine nuts in a pan without oil. Allow to cool.
2. Sweet pepper cut into strips, feta cheese - in small cubes. Cut apples into thin slices and sprinkle with lemon juice. Chop green onions into rings.
3. Pass the garlic through a press. Mix with yogurt and orange juice. Season the salad.
Fruit Salad with Yogurt
Cooking time: 20 min
For 4 servings: • 3 green apples • 3 apricots • 100 g raspberries • 2 tables. tablespoons of honey • zest of 1 lemon • 400 ml of natural yogurt • 100 g of granulated sugar • 3 tables. muesli spoons • 2 tables. tablespoons of cornflakes • 1 table.spoon of sesame seeds • 1 teaspoon. spoon of ground cinnamon • mint leaves for decoration
1. Wash the apples, dry them, cut each in half, remove the core with seeds, cut the flesh into thin slices or chopped. Wash, dry, apricots, halve and remove seeds. Cut the pulp into thin slices. Gently wash and dry raspberries.
2. Mix honey with grated lemon peel and beat with natural yogurt and granulated sugar. Add granola and mix well. Grind corn flakes with a rolling pin, mix with sesame seeds and ground cinnamon.
3. Arrange berries and fruits in a bowl. Pour the resulting sweet sauce, sprinkle with corn flakes with sesame seeds and ground cinnamon, decorate the dessert with mint leaves
Melon and watermelon salad
Cooking time: 30 min
For 4 servings: • 750 g of pulp of small and large melon • 1 kg of watermelon (with peel) • 1 lime • 300 g of granulated sugar • icing sugar
1. Wash the watermelon thoroughly, cut into 4 parts. Cut one part along with the crust across thin slices. The remaining watermelon pulp using a special recess cut into balls or small cubes.
2. Wash melons, cut in half, remove seeds with a spoon, chop the flesh with balls of different sizes or cubes. On 4 plates fan out the slices of watermelon and balls of watermelon and melon.
3. Wash the lime thoroughly, then rinse with hot water, remove a thin layer of zest with a grater or knife for peeling vegetables and sprinkle salad on it.
4. Cut the peeled lime in half and squeeze the juice out of it. Mix juice with granulated sugar and 300 ml of water, bring to a boil and cook over low heat until a thick syrup is obtained. Allow to cool slightly and pour them balls of watermelon and melon. Sprinkle with powdered sugar.
Cold soup with buttermilk in a melon
Cooking time: 20 min
For 4 servings: • 2 small melons • 500 ml of buttermilk • 2 tables. tablespoons of sugar • 4 sprigs of mint • 12 pcs. small macaroons • 4 sprigs of currant or other fruit for decoration
1. Wash the melons thoroughly, cut each in half and remove the seeds. Then, using a tablespoon, select a piece of pulp to make a curly edge. Put the melon halves in the refrigerator.
2. Cut out the pulp of melon, mix with very cold buttermilk and granulated sugar. You can add crushed ice. Beat the resulting mass well with a mixer at the highest speed.
3. Remove the melon halves from the refrigerator, put on plates and fill with whipped mass. Garnish with macaroons, berries or fruits.
TIP: In the same way, you can make a cocktail of melon pulp with cold milk or cream. No less tasty drink will be obtained from kefir or drinking yogurt. For flavor, try adding some strawberries.
Photo: CFA Burda (6); Stock Food / Fotodom.ru (2).
