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

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

  Cold Kefir Soups

Soups made from kefir attract a slight sourness, freshness and cooling effect. It is easier to endure heat with them, there is no thirst and a feeling of overeating.

  General cooking rules

It is not necessary to cook strictly according to recipes. Do not be afraid to add your raisins to cold soups on kefir and remove those ingredients that you don’t like or cause allergies. But there are general rules that builds adhere to:

1. For weight loss, choose kefir with minimal fat or low-fat. For a more satisfying lunch, ryazhenka or fatty yogurt is suitable.
2. To obtain a liquid consistency, kefir soup is diluted with mineral or boiled (cold) water. Some use liquid fermented milk drinks, for example, tan - salted and carbonated.
3. Beets and potatoes are better not to cook, and bake in the oven. So more vitamins and useful elements will be preserved, and the taste will be more saturated and natural. You can bake in a special bag or foil.
4. All products must be cooled - you can not pour kefir hot and warm vegetables.
5. there is two cooking methods   - Immediately in a saucepan, dilute the base filler or mix the ingredients into the salad, and then arrange them into plates and pour kefir. The second method is more convenient, since it allows you to adjust the density of each portion separately.
6. Cook fermented milk soups at one time. The next day, they are not so tasty and can sour.

  Popular slimming soup

The simplest soup on kefir for weight loss is prepared with grated cucumber. Just grate a small fresh cucumber, chop the greens and fill with nonfat kefir to get the desired consistency. Pepper to taste, add your favorite spices. It is better not to salt, but if you really want it, lightly salt it sea ​​salt.

When there is no time to cut, grind everything in a blender. If there is no cucumber, you can use only greens. But take it a little more and in a wide range - onion, parsley, dill, basil, cilantro.

On light soup it is recommended to do one unloading day a week. On other days, you need to adhere to proper nutrition and not to burden the body with fatty and high-calorie meals. In this mode, you can really lose weight.

  Dessert soups with kefir for mood

Sweet soups on kefir - the perfect alternative to high-calorie desserts. You can eat them instead of dinner or serve lunch, as well as delicious.

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

If there are no fresh berries, use this recipe:

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

Chill. Serve in a beautiful transparent dish. Garnish with mint.

Sweet Soup With Rhubarb   on kefir suitable for those who want to break the diet, but not to get involved in harmful sweets.

1. Wash 100 g of rhubarb stalks, cut into 2 cm pieces and boil in sugar syrup from half a liter of water and 10 g of sugar. Do not digest! Refrigerate in the refrigerator.
2. Mix cold syrup with half a liter of kefir (cold).
3. To taste, add 10 g of lemon zest.
4. Pour the cooled rhubarb.
5. Sprinkle with ground cinnamon.

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

If you have your signature recipe of dessert, hot or cold kefir soup, share it in the comments. You will be grateful to other readers of the online magazine "Women's Hobbies."

Traditionally, recalling cold soups during the hot season, the first thing that comes to mind is, of course, okroshka.

What just did not invent her variations!

Cooks endlessly argue about the compositions of the dish itself and separately about gas stations.

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

Fermented milk liquid products, as gas stations, practically any are used.

And the serum, and sour milk, and beloved by many in our country kefir. In favor of the latter speaks a good range of products with different content of milk fat. Due to this, it is possible to greatly diversify the taste of the dish, just by changing the variety of fermented milk product.

Kefir sour many like more artificial - citric or acetic. A quality product, in addition to direct benefit, is especially indicated for people with disorders of the digestive organs. In particular, suffering from heartburn, you can try the wonderful cold soups, without risking seize their handfuls of pills.

Soups on kefir - general principles of cooking

Cold soups on kefir are made from fresh or cooked (stewing or boiling) vegetables. They are rubbed with a grater, cut into pieces or crushed in a puree with a kitchen processor, and only after that are they poured with kefir.

Boiled components are well cooled before grinding. So do stewed vegetables before dressing the soup with kefir.

Cold vegetable soups to soften the taste and give satiety often complement hard-boiled eggs, boiled meat or cooked sausage.

Fresh greens give a rich taste to the dishes, as a rule - dill and green onions, you can add curly parsley.

To give a light sharpness, add crushed garlic. The cold soups are acidified with citric acid, freshly squeezed lemon juice or table vinegar.

Kefir is injected last, diluting them with the whole vegetable mixture or adding to the plates. The lower the fat content of kefir, the "yadier" you get the soup. If you take a fat fermented milk product, it is diluted with mineral water or cold water. For tomato soup kefir is diluted with tomato juice.

A really cold soup is made by diluting it with strongly cooled kefir, putting it in the fridge or adding a few small pieces of ice to the plate.

Vegetable soup on stewed vegetables kefir

Ingredients:

Small eggplant;

Young squash;

Sweet pepper - 1 pc .;

Onion head;

2-3 cloves of young garlic;

Average carrot;

Salt, dill, parsley, pepper;

300 ml of medium kefir.

Cooking method:

1. Combine cold kefir with 200 ml of cooled boiled water. Rub garlic on a fine grater, add greens chopped with a knife. Salt and stir well, put in the fridge for one hour.

2. With an eggplant and a zucchini, cut the skin off with a knife, remove the stem from the pepper and cut it in half, remove the seeds. Cut the peeled vegetables into small cubes and put them in thick-walled deep dishes (pan or stew pan).

3. Place the container on a small fire and simmer the vegetables until they are all softened, about 25 minutes. Well to decant all the liquid released during the quenching, put the vegetable mixture on a sieve and cool on it.

4. Then transfer the vegetables to a deep bowl and pour over the cooled kefir mixture.

Cold vegetable soup on kefir with mineral water

Ingredients:

Four large radishes;

One Bulgarian pepper (yellow);

Two boiled eggs;

Feathers of young onions;

Kefir 2.5% - 250 ml;

Sparkling mineral water - 150 ml.

Cooking method:

1. Radish and pepper, rinse and dry.

2. Cut the radish into small strips. From the pepper, remove all the seeds, and cut the flesh into small pieces.

3. Peel the eggs, wash, dry and crumble.

4. Mix the radish with eggs and peppers. Fill a mixture of kefir with mineral water. Add ground pepper and salt and mix well.

5. Cooked soup before serving, cool in the refrigerator.

"Tarator" - soup with kefir and cucumber

Ingredients:

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

Three large soil cucumbers;

Two cloves of garlic;

Curly parsley (without stalks) - 4 sprigs.

Cooking method:

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

2. Cut off the tips of the cucumbers. Dissolve each 3–4 longitudinal plates (depending on the thickness of the fruit) and cut into strips.

3. Put the cucumber straw in a small container, salt and leave for some time to let the cucumbers juice.

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

Scented vegetable soup on kefir with potatoes and sausage

Ingredients:

Fresh eggs - 5 pcs .;

Potatoes - five large tubers;

A small bunch of radishes;

The average bunch of young onions;

Fresh dill;

250 gr. ham, you can replace the "Doctor" or "Children's" sausage without lard;

3.2% kefir.

Cooking method:

1. Clean the rest of the soil and carefully rinse the potatoes, cook it "in uniforms". Cool, peel and rub with a large grater.

2. Combine chopped green onions with finely chopped dill. Salt and mash slightly. Add potatoes and mix well.

3. Largely rub boiled eggs, radishes, cucumbers without peel and sausage.

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

5. Enter the chilled kefir and stir the soup with light, unsharp movements.

Cold soup on kefir - "beetroot"

Ingredients:

Two small boiled beets;

One fresh cucumber;

Medium bulb;

75 ml of 20% sour cream;

250 ml of fresh, medium, or low-fat yogurt;

Dill greens - a small bunch;

Medium sized lemon;

Two large slices of garlic.

Cooking method:

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

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

3. Place beetroot cubes, half a cucumber, onion and garlic in pieces in a separate dish.

4. Dip a lemon in boiling water for a minute. Then cut in two and squeeze the juice.

5. Add two spoons of the resulting juice to the vegetables, pour in the sour cream and smash everything with a blender. Pour the kefir, whisk well again with a blender and remove the mixture for 40–50 minutes in the refrigerator.

6. Slice the remaining half of the cucumber into thin strips and place in a plate. Pour cold beetroot, add three small ice cubes and decorate the soup with greens.

Spanish soup on kefir with cucumber - Gazpacho

Ingredients:

Five sweet peppers (green);

400 gr. fresh ground cucumbers;

20 ml of table 9% vinegar;

Half an average onion;

Three cloves of garlic;

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

100 gr. white wheat bread;

3.2% kefir;

Parsley;

A pack of rye crackers.

Cooking method:

1. It is necessary to bake pepper in the oven. To do this, cut each pepper along and select seeds. Rinse well with water to wash off their residue and place the pepper on a baking sheet, skinned up.

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

3. Remove the peel from the cucumbers with a sharp, narrow knife and cut into cubes.

4. Smash the baked peppers and cucumbers into mashed potatoes using a kitchen processor.

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

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

7. Serve cucumber "Gazpacho" on yogurt, garnished with rye crackers.

Tomato cold soup on 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 pork pulp (beef, chicken fillet).

Cooking method:

1. Boil boiled eggs, boil potatoes in "uniforms". Cool, peel and cut into cubes, up to a centimeter.

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

3. Mix cold tomato juice with kefir. To taste, add garlic chips and chopped green onions. If necessary, salt and mix the kefir-tomato mixture well.

4. In the small plate put the right amount of vegetables mixed with meat and eggs, and add the tomato-kefir mixture.

Cold vegetable soup - "Russian Okroshka"

Ingredients:

Boiled meat, can be boiled sausage without fat - 700 gr .;

Five chicken eggs;

Five small potatoes;

Ground cucumbers - 4 pcs. medium size;

On a large bunch of young onions and dill;

Lemon acid;

One and a half liters of fresh kefir.

Cooking method:

1. Peel the potatoes and, without cutting, boil the tubers until tender. Cook hard boiled chicken eggs.

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

3. Eggs, potatoes, boiled sausage (boiled meat) cut into medium-sized, even-sized cubes.

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

5. Well, do not rush, mix, pour kefir and salt. Add a small pinch of citric acid and, gently stirring, remove the okroshka to cool in the refrigerator.

Latvian vegetable soup on kefir

Ingredients:

A pound of young beets, along with fresh, uncorroded tops;

60 grams of celery root;

White onion head;

Small carrot;

30 ml of vegetable, refined oil;

Sprigs of young dill.

Cooking method:

1. Peel the celery root, carrot and onion. Cut the vegetables into small strips and put the stew to a moderate heat, adding two tablespoons of lean non-aromatic oil.

2. After 8 minutes, add the stripped beet tops and continue to simmer for another 7 minutes, mixing well. At the end - salt.

3. Then transfer the stewed vegetables to a deep pan and, after cooling well, pour cold kefir, diluted with boiled water.

Cold Tomato Soup on Italian Kefir with Shrimps

Ingredients:

Small (about 6 teeth) garlic head;

300 grams of boiled shrimp;

One liter of cold kefir;

Fresh basil;

Four ripe tomatoes.

Cooking method:

1. Tomatoe dip into boiling water for two minutes, cool quickly and release from the peel.

2. Put sliced ​​garlic, basil leaves, sliced ​​tomatoes into several pieces of the blender. Crush a little, pour kefir and smash again with a blender. Put in the fridge for 2 hours.

3. Pour the cooled tomato soup into deep plates and dip into each of a small handful of boiled shrimp.

Kefir soups - cooking tips and tips

Boiled potatoes are easier to peel while still warm.

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

If you cook the soup more than once - do not pour all the vegetable mix at once with kefir. It is better to lay out the required amount of it in plates and dilute it with kefir. Store the remaining mixture in the refrigerator.

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

Okroshka will taste better if you add ready-made not too hot mustard into it.

On kefir - a good alternative to okroshkam and botvinya. In hot summer weather, they excite the appetite, reinforce the strength and diversify the menu.

Cold soup on kefir with beets

This dish of Latvian cuisine is well suited for a summer lunch. The cold soup is refreshing and replaces both the first course and the cooling drink. It can also be given to children from the age of three. This will help your kid to love vegetable dishes.

Small beets bake in foil or boil in a little water. You can pre-cut into small pieces in order to speed up the process. Cold soup on kefir, in addition to beets, will require a small list of simple ingredients: boiled potato, boiled egg, small cucumber and boiled meat should be added to it. Lean beef or chicken fillet will do. Pour eight hundred grams of chilled, but not ice, yogurt into the bowl. Cut vegetables and meat. Mix in a bowl with liquid. If the cold soup on kefir was too thick, add water or beet broth to it. Salt to taste, chop fresh greens and serve on a separate plate. Well suited dill, parsley, cilantro.

Cold soup on kefir with nuts and garlic

For this dish you need three hundred grams of fresh cucumbers, dill, four cloves of garlic and olive oil. Take yogurt from half a liter, depending on the desired thickness of the dish. You will also need a handful of chopped walnuts and salt. Cucumbers can be grated on a coarse grater, chopped in a blender or simply cut into pieces of the desired size. Kefir should be whipped with olive oil, salt and mix with the rest of the ingredients. Crush garlic and fill them with soup before serving. Sprinkle with greens, let stand for about an hour in the fridge and serve with white bread.

Cold soup with kefir and zucchini

This original recipe will help you cool off on a hot summer day and throw off the shackles of heat. It is simple, quick to prepare and consists of available ingredients. In the zucchini season, it will also help utilize these low-calorie vegetables. For four servings, take seven hundred grams of young zucchini, two tablespoons of olive oil, a small onion or shallot, lemon zest, parsley leaves, a few sprigs of mint, one and a half cups of strong chicken broth, half a cup of sour kefir, yogurt or buttermilk. For decoration will also need greens and half a fresh cucumber. Chop the onions, cut the zucchini into slices or cubes. Fry in olive oil for about nine minutes. Add broth, zest, salt and pepper. Bring to a boil and then over low heat until soft zucchini. Then add chopped parsley, mint and dill. Immediately turn off. Cool and puree in a blender. To quickly make it cold, you can put a bowl of soup in a larger container with ice. Stir until it reaches room temperature. Due to the rapid cooling of the soup will not have time to lose its rich light green tint. Then add to the vegetable mixture kefir and cucumber cut into very small cubes. Add spices to taste and cool a little more. Garnish and serve with a spoonful of cream or sour cream.

  Such original kefir soup can be made in hot summer, as well as in severe winter. In the summer, it will refresh and completely saturate, and in the winter it will give strength and saturate the body with vitamins. Also cold soup will be useful for losing weight.
  For cooking soup, take the following products:
- 1 l of kefir (fat content not lower than 3.2 - 3.5%);
- on an average bunch of parsley, cilantro and fresh spinach;
- on a small bunch of green onions and watercress;
- 2 tooth. garlic;
- 3-4 sprigs of purple basil;
- 2-3 branches of tarragon;
- 2 tbsp. l any unrefined oil;
- on a pinch of coriander and jeera seeds;
- black pepper (preferably freshly ground);
- salt;
- You can optionally add crushed ice.

Recipe with photos step by step:

Products are designed for 4-6 servings. Preparation with preparation will take no more than 10 minutes!

1. It is necessary to remove the stems from the cress and spinach, if they are very rough. Finely chop all greens. Chop garlic.

2. Pour cold kefir into a blender, put garlic and all greens and beat until smooth. If desired, add a handful of ice and whisk again in a blender.

3. In a dry frying pan over medium heat, warm the coriander and jeera seeds for about 1 minute. Add to a blender, season the soup with pepper and salt, pour in the oil and beat again.

4. Pour cold soup in plates and serve.

On kefir also many cook