Summer months are good not only fine weather, an opportunity to bathe and sunbathe in plenty, but also seasonal fruit, berries, herbs and vegetables. Their rich variety will allow to diversify the menu with unusual and available delicacies even to the beginning cooks and hostesses.
Hot first course in a diet of any person is not only an important, but also useful component daily meal. Especially it concerns children, people of old age or having serious problems with health, also during rehabilitation or postoperative restoration.
In summer months it is better to refuse hot and nourishing soups. The organism doesn't have need to consume fat meat, fish or other similar dishes with arrival of a heat and at high temperature. Therefore it is worth giving preference to light vegetable soups from a seasonal fruits, cold fruit smoothie or to holodnik. They not only will help to satisfy feeling of hunger, without leaving heavy feeling and swelling, but also will saturate an organism with useful vitamins and minerals, will fill with energy and will refresh.
Recipes of summer first courses it is possible to find a big set. Now there is not one dozen routes of the food tours created for fans and judges of national color and classical or family compoundings. But will be to find the easiest way suitable options in public sources.
Conditionally, summer first courses can be divided into cold and hot; on filling, in the form of puree, cream soup or transparent; fruit, berry or vegetable. The general conditions of classification of soups depend on consistence, structure of products, giving temperature:
- The first course made on meat (all types of meat), mushroom, fish broth or on broth of cereals, vegetables, i.e. plant origin.
- Dishes on the basis of milk and/or cream enter into the second group.
- The third means use of grain kvass or kefir.
- The last group includes fruit and berry broths and also juice on their basis.
Traditionally it is possible to carry beetroot soup, gazpacho, okroshka, fish soup, Russian cabbage soup, a tarator, cherry soup, milk vermicelli soup, pumpkin, spinach or young squash cream soup to the most known and favourite summer first courses.
The summer vegetable soup can consist of any seasonal ingredients what can only be found on the site or to get in shop. It can be done just vegetable that can be useful to persons interested to throw off several extra kilos, or to mix with meat and fish soups that all season will allow to cook new and unusual dishes.
When giving by a touch-up decoration of a ready-to-eat summer meal will serve as the leaves of fresh greens, garlic gloves, small polished cheese which are thinly cut by the strips of vegetables, quarters of boiled egg fried to a rumyanost by nuts, toasts or stewed tomatoes. Everything will depend only on imagination of the hostess and compatibility of ornament with a dish. It by all means will impress favourably guests and the family.