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

This collection 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 goodies their 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 with light sourness, freshness and cooling effect. With them, it is easier to endure the heat, 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 kefir soups and remove those ingredients that you don’t like or cause allergies. But there is general rules which builds to adhere to:

1. For weight loss, choose kefir with minimal fat content or fat-free. For more hearty lunch ryazhenka or full-fat yogurt will do.
2. To receive liquid consistency kefir soup diluted with mineral or boiled (cold) water. Some use liquid fermented milk drinks, such as tan - salted and carbonated.
3. Beets and potatoes are best not boiled, but baked in the oven. This will save more vitamins and useful elements and the taste will be richer and more natural. You can bake in a special bag or foil.
4. All products must be chilled - hot and warm vegetables cannot be poured with kefir.
5. There is two cooking methods- immediately dilute the base filler in a saucepan or mix the ingredients into a salad, and then arrange them on plates and pour kefir. The second method is more convenient, as it allows you to adjust the density of each portion separately.
6. cook sour milk soups for once. The next day they are not so tasty and can turn sour.

Popular soup for weight loss

The simplest kefir soup for weight loss is prepared with grated cucumber. Just grate a small fresh cucumber, chop the greens and pour fat-free kefir, To obtain desired consistency. Pepper to taste, add your favorite spices. It is better not to salt, but if you really want, slightly salt 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 more and in a wide range- onion, parsley, dill, basil, cilantro.

On the light soup It is recommended to do one unloading day per week. The rest of the days you need to follow proper nutrition and do not load the body with fatty and high-calorie meals. In this mode, you can really lose weight.

Dessert soups with kefir for mood

Sweet kefir soups are an ideal alternative to high-calorie desserts. They can be eaten instead of dinner or served as an afternoon snack, just like delicious ones.

To prepare berry kefir soup mix in a blender half a liter 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 not fresh berries check out this recipe:

1. Boil 50 g of pitted prunes in half a liter of water and leave in the broth until completely cooled. Strain, do not pour out the broth! Cut prunes into pieces.
2. 300 g fresh apples cut into beautiful cubes or straws.
3. 100 g soft cottage cheese rub with a liter of kefir to get a homogeneous mixture.
4. Mix apples and prunes, pour over the kefir-curd mixture, add the broth to the desired density.

Cool down. Serve in a beautiful transparent dishes. Garnish with mint.

Sweet rhubarb soup on kefir suitable for those who wants to break the diet, but not get carried away with harmful sweets.

1. Wash 100 g rhubarb stalks, cut into 2 cm pieces and boil in sugar syrup from half a liter of water and 10 g of sugar. Don't digest! Refrigerate.
2. Mix cold syrup with half a liter of kefir (cold).
3. Add 10 g of lemon zest to taste.
4. Pour over cooled rhubarb.
5. Sprinkle with ground cinnamon when serving.

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

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

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

What just did not invent its variations!

Cooks endlessly argue about the composition of the dish itself and separately about dressings.

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

Sour-milk liquid products, as gas stations, almost any are used.

And whey, and curdled milk, and kefir, beloved by many in our country. In favor of the latter speaks a good range of manufactured products with different content of milk fat. Thanks to this, you can greatly diversify the taste of the dish, just by changing the variety of the fermented milk product.

Many people like kefir sourness more than artificial - lemon or vinegar. Quality product, in addition to direct benefits, it is especially indicated for people with digestive disorders. In particular, heartburn sufferers can try wonderful cold soups without the risk of jamming them with handfuls of pills.

Kefir Soups - General Cooking Principles

Cold soups on kefir are prepared from fresh or past cooking(stewing or boiling) vegetables. They are rubbed with a grater, cut into pieces or mashed with a food processor and only after that they are poured with kefir.

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

To soften the taste and give satiety, cold vegetable soups are often supplemented with hard-boiled eggs, boiled meat or boiled sausage.

Rich taste dishes are given fresh herbs usually dill and green onion you can add curly parsley.

For a lighter touch, add minced garlic. Cold soups are acidified with citric acid, freshly squeezed lemon juice or table vinegar.

Kefir is introduced last, diluting it all at once vegetable mix or adding on plates. The lower the fat content of kefir, the “more vigorous” the soup will turn out. If they take fatty fermented milk product, then it is diluted with mineral water or cold water. For tomato soup, kefir is diluted with tomato juice.

The soup is made really cold by diluting it with very chilled kefir, putting it in the refrigerator or adding a few small pieces of ice to the plate.

Vegetable soup on kefir from stewed vegetables

Ingredients:

small eggplant;

Young squash;

Bell pepper- 1 PC.;

onion head;

2-3 cloves young garlic;

Medium carrot;

Salt, dill, parsley, pepper;

300 ml of medium-fat kefir.

Cooking method:

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

2. Cut the skin off the eggplant and zucchini with a knife, remove the stem from the pepper and, cutting in half, remove the seeds. Cut the peeled vegetables into small cubes and transfer to a thick-walled deep dish (frying pan or stewpan).

3. Put the container on a small fire and simmer the vegetables until they are all softened, about 25 minutes. To drain all the liquid released during stewing, put the vegetable mixture on a sieve and cool on it.

4. Then put the vegetables in a deep bowl and pour over the chilled kefir mixture.

Vegetable cold soup on kefir with mineral water

Ingredients:

Four large radishes;

One bell pepper (yellow);

Two boiled eggs;

Young onion feathers;

Kefir 2.5% - 250 ml;

Carbonated mineral water- 150 ml.

Cooking method:

1. Rinse and dry the radishes and peppers.

2. Cut the radish into medium-sized strips. Remove all seeds from the pepper, and cut the flesh into small pieces.

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

4. Mix radishes with eggs and bell pepper. Pour the mixture of kefir with mineral water. Add ground pepper and salt and mix well.

5. Cool the prepared soup in the refrigerator before serving.

"Tarator" - soup on kefir with cucumber

Ingredients:

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

Three large ground cucumbers;

Two cloves of garlic;

Curly parsley (without stems) - 4 sprigs.

Cooking method:

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

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

3. Transfer the cucumber strips to a small container, salt and leave for a while so that the cucumbers release the juice.

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

Fragrant vegetable soup on kefir with potatoes and sausage

Ingredients:

Fresh eggs - 5 pcs.;

Potato - five large tubers;

A small bunch of radishes;

Medium bunch of young onions;

fresh dill;

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

3.2% kefir.

Cooking method:

1. Clean off the remnants of the soil and rinse the potatoes thoroughly, cook them “in their uniforms”. Cool, peel the skin and grate with a coarse grater.

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

3. Coarsely rub boiled eggs, radishes, peeled cucumbers and sausage here.

4. Spice it all up with black ground 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 20% sour cream;

250 ml fresh, medium, or low-fat kefir;

Dill greens - a small bunch;

Medium sized lemon;

Two large cloves of garlic.

Cooking method:

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

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

3. In separate dishes put the beetroot cubes, half a cucumber, onion cut into pieces and garlic.

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

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

6. Cut the remaining half of the cucumber into thin strips and place on a plate. Pour cold beetroot, add three small ice cubes and garnish the soup with herbs.

Spanish soup on kefir with cucumber - "Gazpacho"

Ingredients:

Five sweet peppers (green);

400 gr. fresh ground cucumbers;

20 ml table 9% vinegar;

Half of a medium onion;

Three cloves of garlic;

Three tablespoons of olive (or just very clean) oil;

100 gr. white wheat bread;

3.2% kefir;

Parsley;

One hundred gram pack of rye crackers.

Cooking method:

1. It is necessary to bake the pepper in the oven. To do this, cut each pepper lengthwise and select the seeds. Rinse well with water to remove any residue and place the peppers on a baking sheet, skin side up.

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

3. With a sharp narrow knife, remove the peel from the cucumbers and cut into cubes.

4. Use a food processor to puree the roasted peppers and cucumbers.

5. In a separate bowl, put lightly dried bread (without crust) and garlic. Add salt, olive oil, half a glass of kefir and also beat with a processor.

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

7. Serve cucumber "Gazpacho" on kefir, decorating rye croutons.

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. Hard boil eggs, boil potatoes in uniforms. Cool, peel and cut into cubes up to a centimeter in size.

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

3. Mix cold tomato juice with kefir. Add garlic flakes and chopped green onions to taste. Salt if necessary, and stir the kefir-tomato mixture well.

4. Put in a small plate right amount vegetables mixed with meat and eggs and add the tomato-kefir mixture.

Cold vegetable soup - "Russian okroshka"

Ingredients:

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

Five chicken eggs;

Five small potatoes;

Ground cucumbers - 4 pcs. medium size;

For 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. Hard boil chicken eggs.

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

3. Cut eggs, potatoes, boiled sausage (boiled meat) into medium-sized, equal-sized cubes.

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

5. Well, slowly, mix, pour in kefir and salt. Add a small pinch citric acid and, gently stirring, remove the okroshka to cool in the refrigerator.

Latvian vegetable soup on kefir

Ingredients:

Half a kilo of young beets, along with fresh, unspoiled tops;

60 grams celery root;

Head of white onion;

small carrot;

30 ml of vegetable, refined oil;

twigs young dill.

Cooking method:

1. Peel the celery root, carrot and onion. Cut the vegetables into medium-sized strips and put the stew on moderate heat, adding two tablespoons of vegetable non-aromatic oil.

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

3. Then shift vegetable stew into a deep saucepan and, having cooled well, pour cold kefir diluted with boiled water.

Cold tomato soup on kefir in Italian with shrimps

Ingredients:

Small (about 6 cloves) head of garlic

300 grams boiled shrimp;

One liter of cold kefir;

fresh basil;

Four ripe tomatoes.

Cooking method:

1. Dip the tomatoes for two minutes in boiling water, cool quickly and free from the peel.

2. In the blender bowl, put garlic, basil leaves, sliced ​​\u200b\u200btomatoes into slices. Grind a little, pour in kefir and beat again with a blender. Put in the refrigerator for 2 hours.

3. Chilled tomato soup pour into deep plates and dip into each a small handful of boiled shrimp.

Soups on kefir - cooking tricks and useful tips

Boiled potatoes easier to clean while still warm.

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

If you cook the soup more than once, do not pour the entire vegetable mixture with kefir at once. It is better to spread the right amount of it on plates and dilute with kefir. Store the remaining mixture in the refrigerator.

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

Okroshka will be tastier if you add ready-made, not too spicy mustard to it.

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

Cold soup on kefir with beets

This dish Latvian cuisine good for summer lunch. The cold soup is not 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 baby love vegetable dishes.

Bake small beets in foil or boil in a small amount of 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 simple ingredients: add boiled potatoes to it, boiled egg, small cucumber and boiled meat. Suitable lean beef or chicken fillet. Pour eight hundred grams of chilled, but not ice-cold kefir into a bowl. Cut vegetables and meat. Mix in a bowl with liquid. If the cold soup on kefir turned out to be too thick, add water or beetroot broth to it. Salt to taste, cut fresh herbs and serve on a separate plate. Dill, parsley, cilantro are well suited.

Cold soup on kefir with nuts and garlic

For this dish you need three hundred grams fresh cucumbers, dill greens, four cloves of garlic and olive oil. Kefir take from half a liter, depending on the desired density of the dish. You will also need a handful of chopped walnuts and salt. Cucumbers can be grated coarse grater, grind in a blender or simply cut into pieces of the desired size. Kefir should be beaten with olive oil, salt and mixed with the rest of the ingredients. Crush the garlic and season the soup with it before serving. Sprinkle the dish with herbs, let it brew for about an hour in the refrigerator and serve with white bread.

Cold soup with kefir and zucchini

This original recipe will help you refresh yourself on a hot summer day and throw off the shackles of heat. It is simple, quick to prepare and consists of available ingredients. During zucchini season, it will also help to dispose of 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 peel, parsley leaves, a few sprigs of mint, one and a half glasses of strong chicken broth, half a glass of sour kefir, yogurt or buttermilk. For decoration, you will also need greens and half fresh cucumber. Chop the onion, cut the zucchini into slices or sticks. Fry on olive oil about nine minutes. Add broth, zest, salt and pepper. Bring to a boil and simmer over low heat until the zucchini is soft. Then add chopped parsley, mint and dill. Switch off immediately. 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. Thanks to the rapid cooling, the soup does not have time to lose its rich light green hue. Then add kefir and cucumber, cut into very small cubes, into the vegetable mixture. Add spices to taste and chill a little more. Decorate and serve with a dollop of cream or sour cream.

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

Recipe with photo step by step:

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

1. It is worth removing the stems from watercress and spinach if they are very coarse. Finely chop all greens. Mince the garlic.

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

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

4. Pour the cold soup into bowls and serve.

Many also cook on kefir