Summer soup kefir cucumbers and greens. Cucumber soup

Delicious soup kefir can be not only cold and summer. In addition to the well-known light okroshka, hearty hot first courses are prepared on a fermented milk basis.

This collection of recipes will help out at any time of the year. You will learn to cook quick lunches and dinners without cooking and find out what kefir delicacies they pamper their hungry men in other countries. Perhaps some combination of products will seem unusual, but do not rush to dismiss ideas without trying them.

Cold kefir soups

Soups made from kefir are attractive due to their light sourness, freshness and cooling effect. They make it easier to endure the heat, there is no thirst and no feeling of overeating.

General cooking rules

It is not necessary to cook strictly according to recipes. Don’t be afraid to add your own flavors to cold kefir soups and remove those ingredients that you don’t like or cause allergies. But there is general rules, which he plans to adhere to:

1. To lose weight, choose kefir with minimal fat content or low-fat. For more hearty lunch Ryazhenka or full-fat yogurt will do.
2. To obtain a liquid consistency, kefir soup is diluted with mineral or boiled (cold) water. Some people use liquid fermented milk drinks, for example, tan - salted and carbonated.
3. It is better not to boil beets and potatoes, but to bake them in the oven. This will preserve more vitamins and useful elements, and the taste will be more rich and natural. You can bake it in a special bag or foil.
4. All products must be cooled - do not pour kefir over hot and warm vegetables.
5. Eat two cooking methods– immediately dilute the filling with the base in a saucepan or mix the ingredients into a salad, and then arrange them on plates and pour kefir over them. The second method is more convenient, as it allows you to adjust the thickness of each portion separately.
6. Prepare fermented milk soups for one serving. The next day they are not as tasty and may turn sour.

Popular soup for weight loss

The simplest kefir soup for weight loss is prepared with grated cucumber. Just grate a small fresh cucumber, chop the greens and pour low-fat kefir to get the right consistency. Pepper to taste, add your favorite spices. It’s better not to add salt, but if you really want to, add a little salt sea ​​salt.

When you don't have time to cut, grind everything in a blender. If there is no cucumber, you can only use greens. But take more of it and in a wide assortment - onions, parsley, dill, basil, cilantro.

On light soup It is recommended to do one fasting day per week. On other days you need to stick to proper nutrition and do not overload the body with fatty and high-calorie dishes. In this mode you can really lose weight.

Dessert soups with kefir for the mood

Sweet soups made with kefir are an ideal alternative to high-calorie desserts. They can be eaten instead of dinner or served as an afternoon snack, just like delicious ones.

To cook berry kefir soup mix half a liter in a blender fermented milk drink, two tablespoons of honey and cottage cheese. Pour the resulting mixture over fresh berries - blueberries, strawberries, wild strawberries or raspberries. Sprinkle with ground nuts.

If not fresh berries, use this recipe:

1. Boil 50 g of pitted prunes in half a liter of water and leave in the broth until completely cool. Strain, do not pour out the broth! Cut the prunes into pieces.
2. 300 g fresh apples cut into beautiful cubes or strips.
3. 100 g soft cottage cheese Grind with a liter of kefir to obtain a homogeneous mixture.
4. Mix apples and prunes, pour kefir-curd mixture, add broth to desired thickness.

Refrigerate. Serve in a beautiful transparent bowl. Garnish with mint.

Sweet soup with rhubarb made with kefir is suitable for those who want to break their diet, but not get carried away with unhealthy sweets.

1. Wash 100 g of rhubarb stems, cut into 2 cm pieces and boil in sugar syrup from half a liter of water and 10 g of sugar. Don't overcook it! Cool in the refrigerator.
2. Mix cold syrup with half a liter of kefir (cold).
3. Add 10 g lemon zest to taste.
4. Pour over cooled rhubarb.
5. Sprinkle with ground cinnamon when serving.

We hope that this collection will help you in compiling light menu for spring and summer. And if you want to lose weight, then do not give up kefir dishes in winter. Save the link to the article so that it is always at hand.

If you have your own signature recipe dessert, hot or cold soup with kefir, share it in the comments. Other readers of the online magazine “Women’s Hobbies” will be grateful to you.

Calories: Not specified
Cooking time: Not specified

Cold cucumber soup with kefir is a unique option, only without radishes and with a large number greenery The soup can be given a slight spiciness by adding garlic, but it is not always appropriate, so a more versatile option is offered - season the soup with mustard sauce. The sauce is prepared in just a couple of minutes from mashed egg yolk, ready-made mustard (hot or not) and ground black pepper. The taste of cucumber soup immediately becomes richer, and it doesn’t even need to infuse; serve immediately.
Kefir is usually used to season cold soups, but it will be no less tasty with curdled milk or yogurt, but you need to choose products without flavoring additives or preservatives.

Ingredients:
- fresh cucumbers– 3-4 pcs;
- young potatoes - 4 medium tubers;
- eggs – 2 pcs;
- spinach or lettuce leaves– big bunch;
- dill - a bunch;
- cilantro or parsley - half a bunch;
- celery (greens) – 2-3 sprigs (optional);
- kefir – 1 liter (fat content 1.5-2%);
- salt - to taste;
- ready-made mustard – 1 teaspoon (to taste);
- ground black pepper – 0.5 teaspoon (also to taste).

Recipe with photos step by step:

Rub the new potatoes with the rough side of a sponge or scrape them with a knife. Wash off any remaining skin. Place the tubers in boiling water, add salt, cook for 10-12 minutes, until full readiness. At the same time, boil hard-boiled eggs in another bowl. This will also take about ten minutes. Drain the boiled potatoes and cool. Pour the eggs ice water. Cut the cooled potatoes into small cubes.

Set aside the yolk of one egg, chop the rest finely, chop with a knife as for salads.

If cold soup is prepared at the beginning of summer, when only vegetables from the greenhouse are on sale and there are no ground cucumbers yet, it is advisable to remove at least part of the skin. There is practically nothing useful in it, it is rude and tough.

Cut the peeled cucumbers into cubes or chop into not very long strips or cubes.

Wash all greens under running water: lettuce leaves or a bunch of spinach, dill, parsley, cilantro. Dry, stack the leaves in a heap or one on top of the other (if large), cut into strips and then chop thinly.

Chop parsley leaves, cilantro and dill. You can add a few fresh mint leaves. You need to rub them with your fingers and then chop them very finely - then the aroma will be stronger.

Place the egg yolk, prepared mustard and ground black pepper into a bowl.

Grind everything thoroughly with a spoon into a homogeneous thick mass. You need to grind for several minutes until all the grains of the yolk are mashed.

Pour in about a third of a glass of yogurt or kefir, stir, combining all the ingredients. Externally mustard sauce will resemble liquid mayonnaise, it is the same creamy in structure and yellowish in color.

Place all chopped products into a deep bowl. Add mustard sauce and salt to taste.




Stir, pour in well-chilled kefir. Adjust the thickness of the cucumber soup to your taste - if you like it thicker, a liter of kefir is enough, if you like it with more liquid, then pour in another one or two glasses of fermented milk product.

After cooking, cucumber soup can be immediately poured into bowls and served. If you like classic options cold soups, we advise you to take note of the recipe. Bon appetit!




Advice. Cucumber soup can be prepared in light, dietary option. Take low-fat kefir or low-fat yogurt, exclude potatoes (they can be replaced with apples), add only egg white and one yolk for sauce. The soup will be tasty and very light.

Cucumber soup is most often prepared in the summer. It is served cold and seasoned with any fermented milk product. In this article we will look at several recipes for preparing this wonderful dish, which is prepared quickly and easily.

Bulgarian soup tarator

This is the name of the dish we’ll talk about. We first heard about cucumber soup in Bulgaria. It tastes very much like okroshka. However, it does not include sausage, and the soup is called dietary, since thanks to it you can easily lose weight.

Many housewives experiment and add their favorite ingredients. If you don’t want diet cucumber soup, you can add meat, sausage and other products that are more accessible to you.

Today there are many types of this dish, which is served not only cold, but also hot. You can diversify the taste with avocado, prunes, dried apricots, lemon, etc. However, let's talk about everything in order.

Classic cucumber soup recipe

Preparing this dish will not take much time, but you will be able to diversify your menu.

After all, housewives have to think every day about how to please their family. To prepare cold cucumber soup, you need the following ingredients:

1. Cucumbers - 0.5 kg.
2. Kefir - 500 ml.
3. Walnuts - 100 gr.
4. Dill - a small bunch.

Sometimes this dish is prepared in winter time. Then add pickles and serve it hot.

Cucumber soup with kefir has a fresh and original taste. First, grind the nuts in a blender and chop the garlic very finely. Combine these two ingredients, mix well and crush a little with a rolling pin so that the garlic releases its juice. It is he who gives unforgettable aroma dish.

Then wash the cucumbers well and cut them into thin slices, and then cut them into strips. If the skin is hard, cut it off. Place the cucumbers cut into strips in a container and lightly salt them to release the juice.

Place the dill in cold water and let it sit for a few minutes. Then pour boiling water over it and chop finely. If you wish, you can add other greens that your family loves.

When the cucumbers have released their juice, then you can combine all of the above ingredients in one container. Pour kefir in there and put it in the refrigerator for 30 minutes to cool completely. Now you can serve it in portioned plates.

With added tomatoes

Many housewives love to experiment in the kitchen. Therefore, culinary experts advise adding tomatoes to cucumber soup. Prepare the dish as described above, only add finely chopped tomatoes to the cucumbers.

The soup will turn out to be a delicate pinkish or red hue, and the taste and aroma will be unforgettable. It all depends on the number of tomatoes.

There is another way to add tomatoes. Rub them on a grater so that the skin does not get into the soup, and add tomato juice at the very end. Stir the liquid and put it in the refrigerator. Let the soup cool for 30-40 minutes. Then you can serve.

Cream soup

This dish is also served cold. To prepare it, take 0.5 kg of cucumbers and a bunch of dill. You can cut them arbitrarily. That is, the way you like it, because for puree soup, cutting is completely unimportant.

Combine kefir and sour cream (2 cups each). Add 2 tbsp to the same container. l. wine vinegar and the same amount of olive oil. Mix everything well. Salt, pepper and add cucumbers and dill.

When all the products are combined, blend them with a blender until smooth. The result will be cucumber soup, which should be placed in the refrigerator before serving. Pour it into portioned plates, garnish with herbs or lemon slices. The result will be a dish that is not only tasty, but also beautiful.

Cucumber soup with chicken broth

As mentioned above, this dish can be served not only cold, but also hot. It is best cooked with chicken broth. The soup turns out to be very nutritious, tasty, original and beautiful.

To prepare it, you first need to prepare chicken broth, about one liter. Then peel 0.5 kg of cucumbers and cut into small cubes. Place them in boiling broth, boil for two minutes, add finely chopped dill, boil for another minute. Cool and puree the whole mass with a blender.

Pour the cucumber puree soup back into the pan, bring to a boil, add salt and pepper to taste, and simmer for no more than one minute. Turn off and serve hot. Be sure to add 1 tsp. butter. You can decorate the dish with fresh herbs. For example, dill or cilantro.

In the article we looked at how cucumber soup is prepared. The recipe for each dish is simple and accessible to the housewife. However taste qualities- that's not all. We must not forget about appearance dishes. After all, if it’s not very beautiful, then you won’t even want to try it.

Presentation is very important in a kitchen. Therefore, culinary experts advise decorating cucumber soup with brightly colored foods. It could be radishes, various greens, fresh peas, corn, crab sticks, pineapple. You can also decorate plates with portions, for example, with slices of lemon or orange.

The recipe contains approximate proportions. It all depends on how liquid or thick soup you need. Therefore, if you need thickness, pour less kefir and add more cucumbers.

Ideal for soup Fry bread or loaf in olive oil or butter to golden crust. Then rub them with garlic, cool and serve. Croutons will be softer if you soak them in milk before frying.

If the soup is made with kefir, then before serving you can add one tablespoon of sour cream to the plates. The taste will be more delicate and refined. Experiment, cook from the heart, and each of your dishes will not only have a presentable appearance, but also an excellent taste.

Traditionally, when thinking about cold soups in the hot season, the first thing that comes to mind is, of course, okroshka.

What variations have they come up with!

Culinary experts endlessly argue about the composition of the dish itself and separately about the dressings.

And today we will get acquainted with variations on the theme of kefir soups.

Fermented milk liquid products, almost any are used as refills.

And whey, and yogurt, and kefir, beloved by many in our country. The latter is supported by a good range of products with different contents. milk fat. Thanks to this, you can greatly diversify the taste of the dish just by changing the type of fermented milk product.

Many people like kefir sourness more than artificial sourness - lemon or vinegar. Quality product, in addition to direct benefits, it is especially indicated for people with digestive disorders. In particular, heartburn sufferers can try wonderful cold soups without the risk of eating them with handfuls of pills.

Kefir soups - general principles of preparation

Cold kefir soups are prepared from fresh or past cooking(stewing or boiling) vegetables. They are rubbed with a grater, cut into pieces or crushed into puree with a food processor, and only then poured with kefir.

The boiled ingredients are well cooled before grinding. Do the same with stewed vegetables before seasoning the soup with kefir.

To soften the taste and add satiety, cold vegetable soups are often supplemented with hard-boiled eggs, boiled meat or boiled sausage.

Rich taste the dishes are given fresh herbs, as a rule, dill and green onions, you can add curly parsley.

To add a slight spiciness, add chopped garlic. Cold soups are acidified with citric acid, freshly squeezed lemon juice or table vinegar.

Kefir is introduced last, diluting it all at once. vegetable mixture or adding on plates. The lower the fat content of kefir, the more “vigorous” the soup will be. If they take fat fermented milk product, then it is diluted with mineral water or cold water. For tomato soup, kefir is diluted with tomato juice.

Make the soup really cold by diluting it with very chilled kefir, putting it in the refrigerator or adding a few to the plate. small pieces ice.

Vegetable soup with kefir from stewed vegetables

Ingredients:

Small eggplant;

Young zucchini;

Sweet pepper– 1 piece;

Onion head;

2–3 cloves young garlic;

Medium carrot;

Salt, dill, parsley, pepper;

300 ml medium-fat kefir.

Cooking method:

1. Connect cold kefir with 200 ml cooled boiled water. Grate the garlic on a fine grater, add the greens chopped with a knife. Add salt and stir well, put in the refrigerator for one hour.

2. Cut the skin off the eggplant and zucchini with a knife, remove the stem from the pepper and cut in half, remove the seeds. Cut the peeled vegetables into small cubes and place in a thick-walled deep dish (frying pan or saucepan).

3. Place the container over low heat and simmer the vegetables until they are all softened, about 25 minutes. To thoroughly drain all the liquid released during stewing, place the vegetable mixture on a sieve and cool on it.

4. Then transfer the vegetables into a deep bowl and pour in the cooled kefir mixture.

Vegetable cold soup on kefir with mineral water

Ingredients:

Four large radishes;

One bell pepper (yellow);

Two boiled eggs;

Feathers young onions;

Kefir 2.5% – 250 ml;

Carbonated mineral water– 150 ml.

Cooking method:

1. Wash and dry the radishes and peppers.

2. Cut the radish into small strips. Remove all seeds from the pepper and cut the pulp into small pieces.

3. Peel the eggs, wash, wipe dry and finely chop.

4. Mix radishes with eggs and bell pepper. Pour in a mixture of kefir and mineral water. Add ground pepper and salt and mix well.

5. Cool the prepared soup in the refrigerator before serving.

“Tator” – kefir soup with cucumber

Ingredients:

One glass of low-fat (1%) kefir;

Three large ground cucumbers;

Two cloves of garlic;

Curly parsley (without stems) – 4 sprigs.

Cooking method:

1. Rinse the parsley with water and dry well on a towel.

2. Trim the ends of the cucumbers. Spread each one into 3-4 longitudinal slices (depending on the thickness of the fruit) and cut into strips.

3. Transfer the cucumber straws to a small container, add salt and leave for a while so that the cucumbers release their juice.

4. Then add kefir to the cucumbers, press the garlic with a press, add finely chopped herbs and mix well. If necessary, dilute the soup with kefir or water.

Fragrant vegetable soup on kefir with potatoes and sausage

Ingredients:

Fresh eggs – 5 pcs.;

Potatoes - five large tubers;

A small bunch of radishes;

Medium bunch of young onions;

Fresh dill;

250 gr. ham, can be replaced with “Doctor’s” or “Children’s” sausage without lard;

3.2% kefir.

Cooking method:

1. Remove any remaining soil and thoroughly rinse the potatoes and cook them in their uniforms. Cool, peel and grate coarse grater.

2. Combine chopped green onions with finely chopped dill. Season with salt and lightly mash. Add potatoes and mix well.

3. Rub coarsely here boiled eggs, radishes, peeled cucumbers and sausage.

4. Flavor everything with black ground pepper and mix all the ingredients for the soup base well.

5. Add chilled kefir and stir the soup with light, gentle movements.

Cold soup with kefir – “Svekolnik”

Ingredients:

Two small boiled beets;

One fresh cucumber;

Medium bulb;

75 ml 20% sour cream;

250 ml of fresh, medium or low fat kefir;

Dill greens - a small bunch;

Medium sized lemon;

Two large slices garlic

Cooking method:

1. Peel the beets and cut into cubes less than a centimeter.

2. Finely chop the onion and cut the cucumber in half lengthwise.

3. Place beet cubes, half a cucumber, cut into pieces onion and garlic in a separate bowl.

4. Place the lemon in boiling water for a minute. Then cut in half and squeeze out the juice.

5. Add two tablespoons of the resulting juice to the vegetables, pour in sour cream and blend everything with a blender. Pour in the kefir, beat well again with a blender and put the mixture in the refrigerator for 40–50 minutes.

6. Cut the remaining half of the cucumber into thin strips and place on a plate. Pour cold beetroot, add three small cubes ice and garnish the soup with herbs.

Spanish kefir soup with cucumber - “Gazpacho”

Ingredients:

Five sweet peppers (green);

400 gr. fresh ground cucumbers;

20 ml table 9% vinegar;

Half a medium onion;

Three cloves of garlic;

Three tablespoons of olive (or just very pure) oil;

100 gr. white wheat bread;

3.2% kefir;

Parsley;

A hundred-gram pack of rye crackers.

Cooking method:

1. You need to bake the pepper in the oven. To do this, cut each pepper lengthwise and select the seeds. Rinse thoroughly with water to remove any remaining residue and place the peppers on a baking sheet, skin side up.

2. Moisten each half well with olive oil and place the roasting pan in the oven at 200 degrees. When the skin begins to darken and swell slightly, remove the pepper from the oven, transfer it to a bag, and after a quarter of an hour, remove the skin.

3. Using a sharp narrow knife, remove the peel from the cucumbers and cut into cubes.

4. Using a food processor, puree the baked peppers and cucumbers.

5. Place lightly dried bread (without crust) and garlic in a separate bowl. Add salt olive oil, half a glass of kefir and also beat with a processor.

6. Combine cucumber and kefir mixtures. Add to taste table vinegar and dilute to the desired thickness with kefir (cold).

7. Serve cucumber “Gazpacho” on kefir, garnished rye crackers.

Cold tomato soup with kefir

Ingredients:

Two medium cucumbers (fresh);

Fresh eggs – 4 pcs.;

Tomato juice (thick) – 500 ml;

Four potatoes;

A bunch of young onions;

1% kefir – 500 ml;

300 gr. boiled pulp pork (beef, chicken fillet).

Cooking method:

1. Hard boil the eggs, boil the potatoes in their jackets. Cool, peel and cut into half-inch cubes.

2. Add pieces boiled meat, diced cucumbers (without peel).

3. Mix cold tomato juice with kefir. Add garlic shavings and chopped green onions to taste. If necessary, add salt and stir the kefir-tomato mixture well.

4. Place in a small plate required quantity vegetables mixed with meat and eggs and add tomato-kefir mixture.

Cold vegetable soup – “Russian okroshka”

Ingredients:

Boiled meat, you can boiled sausage without lard – 700 gr.;

Five chicken eggs;

Five small potatoes;

Ground cucumbers – 4 pcs. medium-sized;

By big bunch young onions and dill;

Citric acid;

One and a half liters fresh kefir.

Cooking method:

1. Peel the potatoes and, without cutting them, boil the tubers until tender. Hard boil chicken eggs.

2. Cool everything well - transfer the potatoes from the pan to a plate, and the eggs under running water cold water.

3. Cut eggs, potatoes, boiled sausage (boiled meat) into medium-sized, equal-sized cubes.

4. Add cucumber cubes, finely chopped dill and green onions cut into thin rings.

5. Okay, slowly, stir, pour in kefir and salt. Add a small pinch citric acid and, after carefully stirring, put the okroshka in the refrigerator to cool.

Latvian vegetable soup with kefir

Ingredients:

Half a kilo of young beets, along with fresh, unspoiled tops;

60 grams celery root;

Head white onion;

Small carrot;

30 ml vegetable, purified oil;

Twigs young dill.

Cooking method:

1. Peel the celery root, carrot and onion. Cut the vegetables into small strips and simmer over moderate heat, adding two tablespoons of non-aromatic vegetable oil.

2. After 8 minutes, add the sliced beet tops and continue to simmer for another 7 minutes, stirring well. When finished, add salt.

3. Then transfer stewed vegetables into a deep saucepan and, having cooled well, pour in cold kefir diluted with boiled water.

Cold Italian kefir tomato soup with shrimp

Ingredients:

Small (about 6 cloves) head of garlic;

300 grams boiled shrimp;

One liter of cold kefir;

Fresh basil;

Four ripe tomatoes.

Cooking method:

1. Place the tomatoes in boiling water for two minutes, cool quickly and remove the peel.

2. Place chopped garlic, basil leaves, and tomatoes cut into several pieces into the blender bowl. Chop a little, pour in kefir and blend again with a blender. Place in the refrigerator for 2 hours.

3. Chilled tomato soup Pour into deep plates and place a small handful of boiled shrimp in each.

Kefir soups - cooking tricks and useful tips

Boiled potatoes It's easier to clean while it's still warm.

Do not pour out the broth in which peeled vegetables were boiled. They can be used to dilute fatty kefir.

If you are preparing the soup for more than one time, do not pour kefir over the entire vegetable mixture at once. It’s better to place the required amount on plates and dilute with kefir. Store the remaining mixture in the refrigerator.

If you acidify the soup not with vinegar, but with lemon or lemon juice, its taste will be softer.

Okroshka will be tastier if you add ready-made, not too spicy mustard to it.