Cooking soup in summer: 5 easy recipes - video recipes at home

beetroot with quail eggs

This is a tricky and a more useful way to cook ordinary beetroot: beetroot not boiled, and baked in the oven with olive oil. Our variant - a vegetarian, but optional in the dish, you can add boiled beef tongue or veal.

RECIPE beetroot with quail eggs

It is necessary: ​​

beetroot: 1 large beetroot

1 tbsp. l. horseradish

1, 5 liters of water without gas

sea ​​salt

freshly ground pepper

olive oil

cane sugar

1 lemon juice or white wine vinegar - to taste

Filling: 2 medium potatoes

2 small cucumber

4-5 radishes

12 quail eggs

2 green onions pen

a few sprigs of dill

sea ​​salt

cane sugar

freshly ground pepper

cream, 20% fat - for supplying

How to prepare:

1. beet and potato bake.
2. Peel the beets and rub it on a grater or cut into strips, cover with water and put into the refrigerator. After 30 minutes will be ready.
3. In the beet juice add horseradish, sea salt, cane sugar, pepper and vinegar. You need to try to achieve a balance of sweetness and acid sharpness. You can always add what is missing.
4. Boil eggs, peel and cut into halves. Equal strips cut or grate the potatoes, cucumbers and radishes. Finely chop green onions and dill.
5. In each plate put all the vegetables and herbs, and if you want meat. Then pour the beet extract, put half of quail eggs and sour cream. Fresh summer soup is ready!

Look for amazing recipes in the book "Russian cuisine. Version 2.0 "Alexander Belkovich, published by the Publishing House" Eksmo ".

Cold soups. Watch the video!

Okroshka easier than

Whoever invented hodgepodge like a genius. The combination of bread, rye kvass and crunchy vegetables, savory and sweet balance of sour and tart - the basis of the Russian taste. For charming acidity is recommended to add a little lemon juice.

RECIPE hash easier just to

It is necessary: ​​ 1 liter of kvass, better natural fermentation

2 small potatoes

200 g of cooked sausages

3 small cucumber

2 radishes

3 green onions pen

6 quail eggs

1/2 Art. l. mustard

juice of half a lemon

1 bunch of dill

1/2 h. L. sea ​​salt

1, 5, Art. l. cane sugar

freshly ground black pepper

How to prepare:

1. Bake the potatoes and cook the quail eggs. Eggs cut in half, potatoes, cucumbers and sausage cut into cubes of 1 cm.
2. radish cut in half, and then in the form of a semicircle. Cutting matters. Green onions and chopped dill.
3. In a small number of kvass dissolve the salt, sugar, pepper, mustard and lemon juice. Then add the remaining brew.
4. All the ingredients are spread out on plates and pour the seasoned kvass.

summer cottage soup

This soup is prepared according to the principle of "porridge from an ax" - in any pot is ripened in the garden vegetable. And the taste - is always the same: a light, summer, win-win.

RECIPE SUMMER SOUP Suburban

It is necessary: ​​ 2 young potatoes

3 sweet tomato

100 g of green beans

100 g of snow peas

2 garlic cloves

4 tbsp. l. vegetable oil

200g chopped tomatoes in juice

1, 5 l of water or any broth

1 bay leaf

2 boiled eggs

4 sprigs of parsley and dill salt pepper

How to prepare:

1. Young potatoes without peeling, cut into small cubes. Dice tomatoes bigger. Beans and peas, cut in half crosswise. Garlic finely chop.
2. Fry the potatoes in well-heated deep skillet in vegetable oil for 4-5 minutes. Add the garlic, canned and fresh tomatoes and fry all together for another 3-4 minutes.
3. Pour hot vegetable broth or water and bring to boil. Then reduce heat and simmer for 5 minutes. Add peas, beans and simmer for 15 minutes until cooked vegetables. At the end of the salt, pepper, add bay leaf and remove from heat.
4. Ladle the soup into bowls, add to each half of a boiled egg and chopped parsley.

The set of simple and interesting recipes look in the book "Holiday recipes for bright summer", published by the Publishing House "Eksmo".

Soup on veal with sorrel and rhubarb

This extravagant soup should decorate your summer menu. Do not be afraid of rhubarb, it is thanks to him that the soup becomes an amazing flavor!

soup recipe for veal with sorrel and rhubarb

must: 100 g of lean veal

1, 5 l of beef broth (save the broth, which was cooked beef)

200 g of rhubarb

50 g sorrel

1 head of onions

1 carrot

1/2 celery root

2 boiled eggs

4 tbsp. l. tomato paste

3 tbsp. l. sunflower oil

salt pepper

How to prepare:

1. Cut the veal slices, rhubarb, celery and carrots into small cubes, about 1, 5 * 1, 5 cm.
2. Onion cut into small cubes. Fry onion with celery and carrots in a large saucepan or pot on sunflower oil 7 minutes. Add the tomato paste and fry for another 3-4 minutes. Separately, heat the broth. Pour vegetable broth and bring to boil. Reduce heat to low, put in a pan veal and cook another 10-12 minutes.
3. Add the rhubarb and sorrel. Season with salt and pepper. Boil for 2-3 minutes and remove from heat. Serve the soup with eggs, cut into slices.

green pea soup with salmon

Wonderful quick summer soup. Creamy and very delicate texture perfectly complement the whole pieces of fish. This soup you will prepare more and more.

Soup Recipe of green peas WITH SALMON

It is necessary: ​​ green peas

celery stalk with leaves

spinach

salmon fillets

Low-fat cream (11%)

olive oil

salt pepper

How to prepare:

1. Celery arbitrarily cut, leave the leaves for decoration. Fry in deep skillet in olive oil for 3-4 minutes. Add the peas, spinach, cream and cook another 4-5 minutes.
2. Chop vegetables blender, season with salt and pepper. To puree got more tender, strain it through a sieve.
3. Pieces of fish fry in a well-heated olive oil on both sides until cooked. Serve with soup and garnish with celery leaves and sprinkled with olive oil.