Source: Seqoya, AdobeStockSummer is a season of opportunities for soup lovers. A huge selection of young and fresh vegetables, combined with their affordable prices, is something you simply can't miss. And those with their own gardens can truly indulge. Here's a collection of 20 best recipes on how to make summer soup!
1. Vegetable Soup with Cauliflower
Source: pinterest.comSimple, aromatic, and low-calorie – a true find.
You will need: 1.5 liters of broth or water, 500 g cauliflower, 1 carrot, 3 potatoes, 1 onion, spices.
Preparation: Boil the broth, add the chopped potatoes, and after 5 minutes, add the cauliflower florets. Lightly fry the chopped onion and carrot for about 5-7 minutes. Add them to the soup, season to taste, and cook a little longer until the vegetables are tender.
2. Green Bean Soup
Source: geostart.ruIf you don't have parsnip on hand, use celery root or another root vegetable to your liking.
You will need: 400 g green beans, 2 potatoes, 1 onion, 1 carrot, 100 g parsnip, herbs, 1.5-2 liters of broth or water, spices.
Preparation: Bring the broth to a boil, add the chopped potatoes, and after 10 minutes, the green beans. Cut the carrot and parsnip into strips, and chop the onion. Fry them together for 5-7 minutes and add to the soup. Season and cook until the vegetables are tender. Add herbs.
3. Beet Greens Soup
Source: ketokotleta.ruA truly summer soup that simply cannot be made at any other time of year.
You will need: 500 g pork, 3 liters of water, 6-8 beets with greens, 2 parsley roots, 4 potatoes, 2 onions, 1 bunch of dill and green onions, spices.
Preparation: Cover the pork with water, boil until cooked, and strain the broth. Dice the potatoes and julienne the beets. Add them to the soup and cook for 15 minutes.
Meanwhile, fry the chopped onion, carrot, and root vegetables. Add the sautéed vegetables to the soup. After 2 minutes, add the chopped beet greens, herbs, and spices. Return the meat to the soup and cook for another 5 minutes.
4. Nettle and Egg Soup
Source: food.pibig.infoYou must use young nettles, and we recommend working with them wearing gloves.
You will need: 1 liter of broth, 2 eggs, 1 onion, 1 carrot, 2 bunches of nettles, 2 potatoes, 1/2 bunch of dill, spices.
Preparation: Dice the potatoes, slice the onion, and julienne the carrot. Cover with broth, bring to a boil, and simmer for 20-25 minutes over low heat. Soak the nettles in boiling water for 2-3 minutes. Chop the nettles and dill, add to the soup, season, and cook for another couple of minutes. When serving, add half a boiled egg to each bowl.
10 Thai Soups You Can Make Yourself
5. Summer Soup with Young Cabbage
Source: vk.comKeep in mind that young cabbage is much more tender, so it cooks faster.
You will need: 1 liter of broth or water, 1/2 onion, 200 g young cabbage, 2 cm leek, 2 cloves garlic, 1 egg, 1 carrot, 1 tbsp butter, spices.
Preparation: Slice the leek into thin strips, chop the onion and garlic, and sauté them in butter for 7-10 minutes. Add the carrot and spices, sauté for another 1 minute, then add the shredded young cabbage. Whisk in a raw egg and stir. Pour in water or broth, bring to a boil, stirring constantly. Cook the soup for 10 minutes and season at the end.
6. Sorrel Soup
Source: sitereceptov.ruSoup with fresh young sorrel tastes much better than with frozen.
You will need: 80 g sorrel, 4 potatoes, 300 g chicken, 20 g onion, 3 eggs, 50 g carrots, 1.2 liters of water, spices.
Preparation: Cover the chicken with water, bring to a boil, and cook until done. Remove the meat from the broth, but you can return it at the end if desired. Add the chopped potatoes to the broth and cook for 15 minutes.
Lightly fry the chopped onion and carrot. Add them to the potatoes and cook for another 2-3 minutes. Add the chopped sorrel and spices to taste. Stir the soup and slowly pour in the beaten eggs in a thin stream, continuing to stir. Let the soup simmer for another couple of minutes.
7. Summer Okroshka
Source: pinterest.comInstead of boiled chicken, you can use any meat of your choice – even sausage.
You will need: 2-3 potatoes, 1 boiled chicken breast, 3 cucumbers, 1 bunch each of parsley, dill, and green onions, 2-3 eggs, 1-1.5 liters of kvass.
Preparation: Boil potatoes, chicken, and eggs until cooked. Dice all ingredients finely and chop the herbs. Pour cold kvass over the okroshka and add sour cream if desired.
8. Summer Gazpacho
Source: ok.ruThis soup is especially good because it cooks in a matter of minutes.
You will need: 4 bell peppers, 5 tomatoes, 1 cucumber, 2 red onions, 1 bunch celery, 4 cloves garlic, 1/2 bunch each of basil, mint, and parsley, 2 tbsp apple cider vinegar, 1 liter tomato juice, spices, ice, 100 ml olive oil.
Preparation: Dice all vegetables finely, chop the garlic and herbs, and mix. Blend the tomato juice, olive oil, vinegar, spices to taste, and crushed ice. Add the remaining ingredients and blend everything again.
15 Cream of Mushroom Soups Any Hostess Can Master
9. Cold Beetroot Soup (Svekolnik)
Source: cafelunch.ruOne of the simplest recipes for this refreshing soup.
You will need: 1-2 beets, 1 cucumber, 1-2 eggs, 2 bunches of herbs, spices.
Preparation: Grate raw beets, cover with water, and cook until tender for about 40 minutes. Add sugar or spices if desired. Let the broth cool and strain it. Chop the herbs, grate the cucumber, and pour the beet broth over everything. Add halves of boiled egg to the plates. We recommend serving svekolnik with sour cream.
10. Cold Cucumber Soup
Source: pinterest.comIf you're not afraid to experiment in the kitchen – this recipe is definitely for you.
You will need: 300 ml yogurt, 1 clove garlic, 800 g cucumbers, 6 sprigs mint, 3 tbsp wine vinegar, 250 ml cream, spices.
Preparation: Peel the cucumbers, chop them, and blend with garlic, yogurt, and a handful of mint leaves. Season this mixture and stir in the cream. Chill the soup and sprinkle with mint before serving.
11. Summer Zucchini and Spinach Soup
Source: lobsterhouse.ruAn excellent cream soup without potatoes or other heavy ingredients.
You will need: 4 zucchini or courgettes, 4 cloves garlic, 1 liter cream, 2 tsp olive oil, 1 bunch spinach, spices.
Preparation: Lightly fry the chopped garlic in olive oil. Add the chopped zucchini and fry for another couple of minutes. Add the spinach and simmer everything together for 7-10 minutes. Pour in the cream, stew until cooked, blend with an immersion blender, and bring the soup to a boil again. Season to taste and remove from heat.
12. Vegetable Soup with Rice
Source: za-edoy.ruIf you're using broth, we recommend using vegetable broth.
You will need: 1.5 liters of water or broth, 2 tomatoes, 1 bell pepper, 3 tbsp rice, 1 onion, 1 carrot, herbs, spices.
Preparation: Finely chop all ingredients. Lightly fry the onion, add the remaining vegetables, and fry for another 3 minutes. Pour in the water, bring to a boil, and add the rice. Cook the soup until the rice is done, and at the end, add spices and herbs.
10 Korean Soups You Haven't Tasted Better Than These
13. Summer Green Pea Soup
Source: pinterest.comAnother option for a light soup with plenty of vegetables.
You will need: 400 g chicken, 1 carrot, 1 onion, 300 g cabbage, 1 cup green peas, 2 potatoes, 1 bell pepper, spices, herbs.
Preparation: Cover the chicken with water and boil until cooked. Remove the meat from the broth and add the chopped potatoes, cook for 10 minutes. Dice the carrot, onion, and bell pepper.
Fry them for a couple of minutes. Add the sautéed vegetables to the potatoes, along with the shredded cabbage, and return the chicken. Cook until the potatoes are tender. A couple of minutes before the end, add the green peas and spices.
14. Cold Matsoni Soup
Source: onashem.mediasole.ruQuenches thirst and hunger on the hottest summer days.
You will need: 500 ml matsoni, 500 ml water, 3 tbsp sour cream, 1 bunch dill, 1 bunch green onions, 250 g cucumbers, spices.
Preparation: Peel and finely dice the cucumbers. Chop all the herbs. Mix matsoni, water, and sour cream, then pour over the ingredients. Season the soup to taste.
15. Cold Sorrel Soup with Feta
Source: liveinternet.ruUsually, the words “sorrel soup” bring to mind that very green borscht from mom, but there are other options.
You will need: 150 g sorrel, 600 g kefir, 100 g cucumbers, 4 radishes, 100 g feta, 1 egg, 2 tbsp olive oil, spices.
Preparation: Blend the sorrel and half of the kefir. Add the remaining kefir, almost all the feta, olive oil, and spices. Blend everything together. Dice the cucumber and slice the radish thinly. Pour the prepared kefir mixture over them and sprinkle with the remaining feta. Add halves of boiled egg when serving.
16. Vegetable Soup with Chicken Meatballs
Source: kvashenaya-kapusta.ruHealthy, dietary, and quite filling – suitable for the whole family.
You will need: 200 g chicken fillet, 140 g bell pepper, 60 g celery stalks, 60 g onion, 80 g tomatoes, 50 g spinach, spices, 1 liter water.
Preparation: Mince the chicken fillet, season, and form small meatballs. Chop and fry the onion for 2-3 minutes. Add the chopped pepper and celery, and fry for another 2-3 minutes. Add the peeled and chopped tomato and fry for another 2-3 minutes.
Pour in water, bring everything to a boil, and cook for 5-6 minutes. Season to taste. Add the meatballs and cook the soup for another 5 minutes. Finally, add the chopped spinach and cook the soup for the last 5 minutes.
15 Soups for Kids That Are Definitely Worth Making
17. Tarator
Source: rutube.ruCold Bulgarian soup – an excellent alternative to okroshka.
You will need: 4 cucumbers, 200 ml thick yogurt, 1 glass mineral water, 1 clove garlic, 6 sprigs dill, 3 green onion stalks, 1 lemon, 2 tbsp olive oil, 100 g walnuts, 1 star anise, 2 tbsp honey, spices.
Preparation: Grate half of the cucumbers and dice the other half finely. Heat the honey with star anise to infuse the flavor, then remove the star anise. Mix the cucumbers with the honey.
Add the chopped garlic and herbs, then lemon juice and zest to taste. Chop the walnuts into the mixture, add yogurt, and mix everything together. Pour mineral water and oil into the soup. Let the tarator chill in the refrigerator for a couple of hours.
18. Vegetable Soup with Wild Garlic
Source: kkmperm.ruSeasonal greens are not limited to just dill and parsley – don't forget that.
You will need: 1 celery root, 1 onion, 200 g wild garlic, 4 potatoes, 1 liter water or broth, spices.
Preparation: Dice the celery and potatoes. Slice the onion, fry for about 5 minutes, and add the root vegetables. Season and simmer together, covered, for another 15 minutes. Lightly mash everything with a potato masher, pour in water, and bring to a boil. Add the chopped wild garlic and spices, bring to a boil again, and remove the soup from heat.
19. Vegetable Soup with Eggplant
Source: povar.ruEggplant makes this soup more filling.
You will need: 1 eggplant, 1 carrot, 1 onion, 3 potatoes, 1 tomato, 2 cloves garlic, 30 g celery root, 1.5 liters water, spices.
Preparation: Lightly fry the chopped onion, garlic, and celery. Add the grated carrot, and after another 2 minutes, the finely diced eggplant.
After 3 minutes, add the chopped potatoes and the peeled, chopped tomato. Stir the sautéed vegetables, pour in boiling water, and bring to a boil. Cook the soup for about 20 minutes, covered, over low heat, and season.
20. Creamy Vegetable Soup
Source: 4vkusa.mirtesen.ruVery tender and beautiful at the same time – a pure delight.
You will need: 200 g green peas, 200 g cauliflower, 200 g broccoli, 200 g potatoes, 100 g carrots, 150 ml cream, 1 liter broth, spices and herbs.
Preparation: Dice the carrots and fry for 2-3 minutes. Add the chopped potatoes, pour in the broth, and cook for 5 minutes after boiling. Add the cauliflower and broccoli florets. After 10 minutes, add the green peas and cook for another 5 minutes. Pour in the cream, season the soup, add herbs, stir, remove from heat, and let it steep for a couple of minutes.