TOP 6 recipes for cold soups for the summer

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TOP 6 recipes for cold soups for the summer
TOP 6 recipes for cold soups for the summer

The main varieties and features of the preparation of cold soups for the summer. TOP 6 best recipes with different ingredients. Video recipes.

Cold soup

Cold soup is a seasonal first course and is usually prepared during the warmer months. It performs 2 main functions: replenishes a person's energy supply and refreshes in the heat. It can be cooked on bread kvass, on vegetable, fruit or berry broth, on kefir, as well as on meat and fish broths. The dish is low in calories, but at the same time contains many vitamins and minerals, it has a refreshing taste and pleasant aroma. Further, in detail about how to make a cold soup at home so that it is healthy, tasty and perfectly quenches your thirst in the summer heat.

Features of making cold soups for the summer

Making cold soup

Recipes for cold soups are found in cookbooks around the world. In Bulgaria - a tarator. The liquid base for this dish is sour milk or unsweetened yogurt. The main solid ingredient is finely chopped or grated fresh cucumber and herbs. Sometimes, instead of sour milk, water acidified with vinegar is added.

There is a cold store in Ukraine. This is a cold borscht, which is prepared on the basis of beet or sorrel broth. In modern cookbooks, kefir is also indicated as a liquid base. The main ingredients are, of course, beets and fresh vegetables. Beets can be boiled or pickled. Unlike okroshka, there are no meat ingredients in this dish.

In Russia - okroshka. This is the most famous and popular recipe for cold soup for the summer. The dish is prepared on the basis of kvass. Modern chefs can use both ready-made kvass and make it on their own from rye bread crumbs. Finely chopped greens, meat and vegetables are added to okroshka. The name of the dish comes from the old word "krochevo", which was the name for finely chopped food. You can serve separately chopped ingredients and a jug of kvass, or pour the soup in portions. In addition, kefir or yogurt can serve as a liquid base for okroshka.

In Spain - gazpacho. The basis of the soup is mashed tomatoes, to which herbs, finely chopped cucumbers, peppers, spices and cubes of white bread crumb are added.

In Lithuania - shaltibarschay. The main ingredient in this dish is beets. It can be boiled, steamed, oven baked, or pickled. The liquid base is kefir, which can be diluted with beet kvass or broth.

All these dishes have a different set of ingredients, at the same time, the temperature of the cold soup, whatever the cuisine of the world it belongs to, should not be higher than 6-14 ° C. For extra cooling, you can toss a few pieces of edible ice onto a plate or serve it in a separate bowl. Cold soups should be refrigerated after preparation and before serving.

TOP 6 recipes for cold soups

First courses are an obligatory part of our menu, but in the heat of summer, hot food is simply inappropriate. Simple recipes for cold soups will be a real salvation for you. Thanks to their liquid consistency, they will help to revitalize the digestive system, the vegetables and meat they contain will saturate you, and you will get a refreshing effect thanks to the correctly selected serving temperature. There is nothing difficult in making cold soups, to make sure of this, try out the most popular recipes for this summer refreshing dish in practice.

Meat okroshka

Meat okroshka

The most popular among cold soups is okroshka. We will give a classic recipe for bread kvass, but it can be cooked with kefir, yogurt, sour milk or whey.This recipe uses boiled beef, but you can also take a cold cuts of boiled ham, lamb, tongue and other meat products. From the specified amount of ingredients for kvass, 1 liter of the finished product is obtained, and for the preparation of okroshka, it is enough to take 0.7 liters.

  • Calorie content per 100 g - 79 kcal.
  • Servings - 2
  • Cooking time - 1 hour


  • Rye crackers - 40 g (for kvass)
  • Sugar - 30 g (for kvass)
  • Yeast - 1.5 g (for kvass)
  • Curly mint - 1.5 g (for kvass)
  • Water - 1200 ml (for kvass)
  • Beef - 220 g (for garnish and dressing)
  • Green onions - 75 g (for garnish and dressing)
  • Fresh cucumbers - 150 g (for garnish and dressing)
  • Sour cream - 40 g (for garnish and dressing)
  • Egg - 1 pc. (for garnish and dressing)
  • Sugar - 10 g (for garnish and dressing)
  • Mustard - 4 g (for garnish and dressing)

Step-by-step cooking of meat okroshka:

  1. First, make kvass, which will fill okroshka. This recipe can be used to prepare rye kvass for other dishes and cold soups. Cut the rye bread into small cubes and dry in the oven until crispy. Boil water, cool to 80 ° С, add crackers to it and leave to infuse for 1, 5-2 hours. Stir the water periodically. Drain and strain the resulting wort.
  2. Pour sugar, yeast, previously diluted with the same wort into the finished wort at room temperature, and put the mixture in heat for 8-12 hours. To make the taste of kvass more interesting, add mint to it during fermentation. Raisins, ginger, anise, or cumin are great additions.
  3. Strain the finished kvass, cool and refrigerate, where it will be stored until use.
  4. Wash the green onions, chop finely, rub some of the onions with salt to let the juice flow.
  5. Wash the cucumbers, remove the thick skin, remove large seeds, cut the pulp into small cubes or strips.
  6. Hard boil the egg, peel it, wipe the yolk through a sieve, and chop the protein into cubes.
  7. Boil the meat until tender, cool, cut into small cubes or strips.
  8. To make a delicious cold soup, add some dressing. To do this, mix the grated yolk with mustard, salt, add sugar and 10 g of sour cream. Mix everything and add the green onions, grated with salt, to the dressing. Add the dressing to the kvass, mix everything thoroughly and put the finished liquid base back into the refrigerator.

To serve okroshka in portions, evenly distribute the meat, egg whites, cucumbers and onions over the plates. Pour each portion with seasoned kvass, add a spoonful of sour cream and sprinkle with finely chopped herbs.

If a lot of okroshka is being prepared, all the chopped ingredients are poured into a large saucepan, poured with kvass and stored in the refrigerator in this form. To make this simple cold soup more satisfying, you can add pre-boiled and then diced potatoes to it. You can also replace fresh cucumbers with pickles or radishes.

Lithuanian cold soup

Lithuanian cold soup

In Lithuania, this dish is called Saltibarsciai. This is a cold beetroot soup. You don't need to have any special culinary talents to make it. The color, taste and aroma of the dish mainly depends on the variety and method of heat treatment of the beets. It can be boiled, steamed, or pickled, or you can use a combination of boiled and pickled vegetables. This cold soup is prepared on kefir, which, in combination with beet kvass, gives it a pale pink color.


  • Beets - 3 pcs. (1 piece for beet kvass and 2 pieces for soup)
  • Fresh cucumber - 2 pcs.
  • Egg - 2 pcs.
  • Kefir - 500 ml
  • Dill - 1 bunch
  • Green onions - 1 bunch
  • Beet kvass - to taste
  • Salt to taste
  • Black pepper - to taste

Step by step preparation of Lithuanian cold soup:

  1. First, make beet kvass. To do this, peel the beets, cut into slices and place in a saucepan. Pour raw vegetable with hot boiled water, pour in a little vinegar and cook over low heat for 20 minutes.Remove the saucepan from the heat and the beets in the broth without removing them from this container, put them in the heat for 2-3 hours for souring. Strain the finished beet kvass and store in the refrigerator.
  2. Boil the beets until tender, cool, peel them, grate or cut into small strips. If desired, add 1 grated pickled beetroot to the boiled vegetable.
  3. Wash the vegetables and herbs, chop the onion and dill. Cut the cucumbers into thin strips.
  4. Mix all vegetables and herbs in a deep bowl, salt and pepper.
  5. Pour the vegetable mixture with kefir, stir, add 1-2 tbsp. sour cream.
  6. Give the Lithuanian cold soup the desired consistency by gradually adding beet kvass to it. If desired, it can be replaced with water acidified with lemon juice or beet broth. Put the finished dish in the refrigerator.

Serve this yummy cold summer soup with baked and buttered potatoes or halved hard-boiled eggs.



Already from the very name it is clear that beetroot is a cold soup, the main ingredient of which is beets. It can be cooked with kvass, kefir, cucumber or cabbage brine. We will consider a recipe for a light but rich cold beet soup, in which boiled water, acidified with lemon juice or citric acid, acts as a liquid base. It takes just over an hour to cook, and from the specified amount of ingredients, you will get 8 servings of a refreshing summer meal.


  • Beets - 450 g
  • Sour cream - 150 g
  • Boiled eggs (protein) - 4 pcs.
  • Fresh cucumbers - 4 pcs.
  • Leaf salad - 40 g
  • Green onions - 45 g
  • Parsley greens - 20 g
  • Dill greens - 20 g
  • Salt - 0.5 tsp
  • Sugar - 0.5-1 tsp
  • Lemon juice - 2-4 tsp (can be replaced with citric acid - 0.5-1 tsp)

Step by step cooking of beetroot:

  1. Wash the beets, place in a deep saucepan and cover with water to the brim. Add citric acid or lemon juice to the water. Bring to a boil and simmer for 40 minutes over low heat until the vegetable is tender.
  2. Cut the egg whites into small cubes.
  3. Wash and cut the cucumbers in the same way as the egg white.
  4. Wash the onion and dill, chop finely.
  5. Wash the parsley and cut into pieces of any size.
  6. Wash the lettuce leaves, put on a towel so that the water is glass, and cut into arbitrary pieces.
  7. Place the finished beets in cold water. Strain the beetroot broth through cheesecloth folded in several layers. If it turns out less than 1.5 liters, bring the amount of broth to the required volume with boiled water. Cool the broth.
  8. Cut the chilled beets into small cubes.
  9. In a deep saucepan, combine all vegetables and herbs, salt the ingredients and add sugar to them. Mix everything thoroughly.
  10. Pour sour cream into the vegetable mass, mix everything again.
  11. To make a cold beetroot soup, pour the beet broth into the vegetable mixture and mix thoroughly again.

Pour the finished beetroot into portions and add a tablespoon of sour cream to each. It is very tasty to eat this soup with a bite of fresh bread and warm potatoes, cooked "in their uniforms."



This is a traditional cold Spanish soup made with ripe tomatoes. Previously, it was considered the food of the poor, because even its name comes from an Arabic and Greek word that translates as "donation box". Previously, churches used to collect not only coins, but also pieces of bread in such boxes. These same pieces of bread are a must for a delicious and refreshing gazpacho. It takes only 15 minutes to prepare the classic Spanish cold tomato soup. From the specified amount of ingredients, you will get 5 full servings.


  • Ripe tomatoes - 4 pcs.
  • Olive oil - 1/2 tbsp
  • Apple cider or sherry vinegar - 60 ml
  • Tomato juice - 2 tbsp
  • Diced stale or lightly dried baguette - 1 tbsp
  • Cucumber - 2 pcs.
  • Red bell pepper - 1 pc.
  • Red onions - 1 pc.
  • Garlic - 3-4 cloves
  • Parsley - 1/2 bunch
  • Cilantro - 1/2 bunch
  • Peeled and chopped jalapeno peppers - 1 tablespoon (can be replaced with Tabasco sauce to taste)
  • Salt to taste

How to prepare gazpacho step by step:

  1. Boil water in a medium saucepan and add a little salt to it.
  2. Wash the tomatoes, make cross-shaped cuts on each fruit in the upper and lower parts.
  3. Place the tomatoes in boiling water for 20-30 seconds to allow the skins to begin to peel off. Remove the fruit from the boiling water and put it in ice water immediately. Peel the tomatoes, remove the seeds, and finely chop the pulp.
  4. Pour tomato juice into a deep container, add olive oil and vinegar to it. Mix everything thoroughly. Add the baguette cubes. They should absorb the tomato mass well.
  5. Wash cucumbers and peppers. Remove seeds and stalks from the pepper. Finely chop the vegetables.
  6. Peel the onion and garlic and chop finely.
  7. Wash the greens thoroughly and remove the thick stems.
  8. Place the tomato pulp, chopped cucumbers, red peppers, onions, garlic, herbs and jalapenos in a deep bowl. Salt all ingredients to taste and mix thoroughly.
  9. Pour the vegetable mass with a mixture of tomato juice and baguette and gently grind everything with a blender until smooth.

Serve ready-made cold tomato soup gazpacho in separate bowls. Garnish each serving with avocado slices, diced cucumbers or peppers.

Cold sorrel soup

Cold sorrel soup

The basis for this refreshing first course is not kvass or kefir, but sorrel broth. It is sorrel that gives it a slight sourness and a pleasant aftertaste. It only takes half an hour to make cold sorrel soup.


  • Water - 1.5 l
  • Green onions - 40 g
  • Salt - 1 tsp
  • Fresh sorrel - 250 g
  • Potatoes - 2 pcs.
  • Cucumbers - 3 pcs.
  • Fresh dill - 10 g
  • Chicken eggs - 3 pcs.

How to prepare cold sorrel soup step by step:

  1. Peel the potatoes, wash and cut into cubes.
  2. Pour water into a saucepan, throw potato cubes into it and cook until tender.
  3. Wash sorrel, remove dense cuttings and chop finely.
  4. Toss the sorrel to the finished potatoes and cook for 5-7 minutes, then turn off the heat. Wait for the cold sorrel soup preparation to cool down.
  5. Wash cucumbers and herbs, chop finely.
  6. Hard-boiled eggs, chill, peel and finely chop.
  7. Throw chopped eggs, cucumbers and herbs into a chilled potato-sorrel blank. Salt everything to taste.

Be sure to store ready-made cold sorrel soup for the summer in the refrigerator, serve it with sour cream and a few slices of fresh homemade bread.



This is a cold Bulgarian cucumber soup, usually based on natural yoghurt. The dish saves not only Bulgarians from the summer heat, but also residents of other countries of the Balkan region. Many people see in it a similarity to okroshka, but in contrast to it, the tarator has much fewer ingredients and a softer and more refined taste. For this soup, it is better to take drinking yogurt, but it can be replaced with kefir, yogurt or acidophilus. If the yogurt is thick, you can dilute it with low-fat sour cream in a 10: 1 ratio or pour in a little chilled boiled water. If the tarator is being prepared on a warm day, you can pre-store the liquid base for it in the refrigerator. If it's a hot summer, place the yogurt in the freezer before cooking. If desired, cilantro in the recipe can be replaced with parsley.


  • Natural yogurt - 350-400 g
  • Cucumbers - 160 g
  • Walnuts - 20 g
  • Garlic - 1 clove
  • Dill - 2 branches
  • Cilantro - 2 branches
  • Salt to taste

Step-by-step preparation of the tarator:

  1. Wash the greens, chop finely and place in a deep bowl.
  2. Peel the garlic, squeeze through a press or chop on a fine grater, add it to the herbs.
  3. Wash the cucumbers and chop them together with the peel on a coarse grater.
  4. Add cucumbers to herbs and garlic, salt and set aside for 10 minutes to let the juice flow.
  5. Peel the walnuts from the shell and partitions, chop finely with a knife or use a chopper for this.
  6. Divide the cucumber mass by the number of servings, each of which is placed in deep soup bowls. Sprinkle the mixture on top with chopped walnuts. Pour yogurt or other fermented milk product prepared for cold soup with cucumber into each plate.

If the dish is not cold enough, pre-hold it in the refrigerator to infuse. Before serving, garnish each portion of the tarator with a sprig of herbs and sprinkle with a handful of chopped walnuts on top. And to make the tarator even colder, you can add a couple of ice cubes to each serving. The soup turns out to be not only vitamin and nutritious, but also tonic, refreshing and low-calorie, which will certainly appeal to supporters of proper nutrition.

Video recipes for cold soups

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