Cold soup is a soup served cold. The most popular are: Lithuanian beetroot soup and cucumber soup. It is especially worth eating cold soup when the heat is pouring from the sky and you have no appetite. This delicious and light soup will refresh you, give you energy and will not burden your stomach! Check how many calories the cold store has and what nutritional properties it has.

Cold soupis delicious, he althy and easy to prepare. The most popular isLithuanian cold soup , i.e. cold soupbeetroot(leaves and rootsbeetrootbeetroot).

However, on warm days, you can also reach for cold cucumber (from cucumbers), avocado, radishes or tomatoes, melons and strawberries. Cold soup can be made of any ingredients - vegetables, fruit, milk products, leaven, broths.

Contents:

  1. Cold soup - calories, he alth properties
  2. Cold soup with kefir, buttermilk and yoghurt
  3. Cold soup based on broths and stocks
  4. Cold soup based on acids and leaven
  5. Cold beetroot soup, chard, cucumber
  6. Cold soup with avocado, melon, strawberries

Cold soup - calories, he alth properties

Cold soup is not only tasty, but above all very he althy, especially made of raw vegetables and fruit. Thanks to the vitamins and minerals they contain, coolers strengthen the body's immunity, regenerate it and keep it in great physical condition.

They also have a beneficial effect on beauty - they improve the condition of the skin, hair, teeth and nails. Cold soups are low in calories, so they allow you to keep a slim figure. The plate of Lithuanian cold soup weighs 320 g and provides 205 kcal. However, they are very filling because they contain huge amounts of fiber.

Coolers are great for cooling, helping to survive the hottest heat. They refresh, effectively quench thirst and replenish fluid deficiencies in the body. Their preparation takes little time and does not require any special culinary skills.

You can freely combine the ingredients and their proportions, changing the taste of the cooler each time. The most important thing is that the products are fresh and well chilled.

The character of cold soup is given by additives - fruit or vegetables, but the flavor is determined by the base: milk, broth or acid.

Cold soup onkefir, buttermilk, yoghurt

Milk chillies are a good source of protein. They can be made from curdled or acidophilic milk (the protein in acidified milk is easily absorbed by the body). Coolers made of kefir, natural yoghurt, buttermilk and whey are also delicious.

Yogurt contains phosphorus, magnesium, vitamins A, C, B1, B2, niacin) and a we alth of calcium, which protects against osteoporosis. Such cold soup should be reached by people who have undergone antibiotic treatment - yogurt helps to restore the body's bacterial flora.

On the other hand, those who complain of stomach ailments can heal indigestion, flatulence and constipation. Fermented milk beverages also contain live bacterial cultures that improve digestion and facilitate the absorption of valuable nutrients.

To turn natural yoghurt into cooler, just add fresh vegetables and herbs or fruit and sweet spices. This is a good alternative for a little eater - it is worth taking advantage of the kid's weakness for desserts and giving him sweet cold soup.

You only need to mix acidophilic milk, kefir or buttermilk with any fresh fruit. Due to the calcium, such coolant should be given to a child during the period of intensive growth.

Cold soup based on broths and stocks

We usually make meat broths, but vegetable stock is better for cold soup. Although vegetables lose many vitamins and minerals during cooking, a lot of them stay in the water - so it is worth using it as a base for the cooler.

The broth is very easy to prepare, because it is cooked … by itself. Put only a bunch of soup vegetables, a few peppercorns, allspice, bay leaf and simmer for 20-30 minutes.

Later remove the vegetables with a slotted spoon or pour the broth through a sieve and set aside to cool. To save yourself work, you can cook more and freeze it.

The less water you use, the more essential the brew will be. Such a broth perfectly cleanses the whole body, removes toxins and additionally accelerates the metabolism.

Cold soups based on broth are also an excellent proposition for those who prefer the dry taste of their dishes. You can add a little olive oil (preferably cold-pressed) to the stock.

It has a beneficial effect on the cardiovascular system - it contains valuable fatty acids and antioxidants that lower blood pressure. In addition, it works as the best cosmetic - it improves the appearance of skin, hair, nails.

Cold beet soup, chard, cucumber and more

Vegetables can be eaten at will, because they are low in calories (tomato - 21 kcal, cucumber - 10 kcal, carrot - 9 kcal), but a lotfiber and vitamins. Beetroot and beetroot are a source of vitamins: A, C, PP, B1, B2 and many minerals, incl. calcium, phosphorus, iron.

The latter can also be found in radishes, which will additionally provide you with potassium, magnesium and manganese. Cucumbers have some vitamin K to increase blood clotting. Fresh herbs added to the soup will stimulate the secretion of digestive juices.

Cucumber cold soups taste great with the addition of dill, coriander, mint, chives, and tomato soups are better with oregano, basil and thyme. If cold soup is to be the main dinner dish, put a quartered hard-boiled egg in it and serve with new potatoes.

Mediterranean cuisine is dominated by gazpacho, the world-famous cold tomato soup. Especially Spaniards and Italians love it.

No wonder - it is light, filling and very he althy. Fresh tomatoes have many vitamins and minerals: A, B1, B2, C, PP, sodium, calcium, potassium, iron, copper.

They also contain lycopene, which protects against heart disease and cancer, and delays the effects of aging. Spaniards - while mixing - add stale bread to the soup to make the cold soup slightly acidic, adequately dense and aromatic.

Cold soup can also be prepared from other vegetables: carrots, parsley, pumpkin and served with puff pastry croutons or croutons. All you need to do is use your imagination!

Cold soup with avocado, melon, strawberries and more

Fruits same he alth! Blueberries, blackberries and blueberries contain a lot of vitamin E. They contain a lot of lycopene, which improves eyesight and protects the body, among others. against cancer, heart disease.

Fruits (as well as vegetables) are also a source of folic acid, which lowers the level of bad cholesterol, regulates blood sugar and strengthens the heart.

It also prevents the occurrence of malformations in the fetus, therefore it is especially recommended for pregnant women or those planning to have a baby.

Fruits, especially berries, also contain substances that slow down the aging process and improve memory, reducing the risk of Alzheimer's disease. One serving (125 g) of blueberries provides as much antioxidants as 5 medium apples!

The same serving of strawberries covers the daily requirement of an adult for vitamin C, blackberries for manganese, and raspberries for a third of the daily requirement of niacin. It is worth combining fruits, this way you will deepen the taste of cold soup.

To this add a little sugar (preferably cane sugar), cinnamon, vanilla, and as a side puff pastry or small pasta.

If your baby does not tolerate milk or milk products, you can prepare a chilled milk for himmashed fruit or fresh fruit juice. And serve it with biscuits, dry waffles or waffles.

"ZDROWIE" monthly

Worth knowing

Tadeusz, the hero of the epic by Adam Mickiewicz, after returning to his family home, they were greeted with a supper that began with a Lithuanian chimney, the favorite summer dish of the Polish nobility. However, the old, 19th-century recipe of Lithuanian cold soup is different from the modern ones.

It contains, in addition to the beet leaves, lots of sliced ​​veal roast, shredded fish, asparagus and crayfish necks. Cold soups were also made of kvass, broth, beetroot acid, and even beer. Today, most often it is a milk base - yogurt or kefir.

Cold beetroot soup for hot days

Source: x-news.pl/Kocham Gotować

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