The basis of cold soups in Russian cuisine are bread and beet kvass, vegetable and mushroom broths, decoctions of fruits and berries, juices. In Belarusian, Lithuanian and Bulgarian cuisine for the preparation of cold soups use yogurt, whey (buttermilk), kefir.
Preparation of cold soups, recipes for okroshka, bread and beet kvass.
On bread kvass and beetroot broth, okroshka, botvini, borsch, and jelly are prepared. The products that make up cold vegetable soups should be chilled and have a temperature of no higher than 10-12 degrees. In addition, it is recommended to put pieces of clean food ice made from
products within the norm can be changed. For example, include boiled fresh or salty tongue, low-fat mutton, corned beef and the like in the set.
Based on the book Thousand Soup Recipes.
Roshal V. M.