Cold diet soup with ayran
Light summer soup will not only quench your thirst and hunger in the heat, but will become a faithful companion on fasting days. Cold Soup Recipe includes the participation of a fermented milk drink. The drink of the centenarians is fresh vegetables, spicy herbs and low-calorie airan.
Airan Cold Diet Soup
Ayran is famous for its benefits not only as a restorative drink, but also a dietary product. Low calorie drink and hearty at the same time.
To make cold soup you will need:
- medium-sized cucumber 3 pcs
- dill 5-6 branches
- bow green feathers 50 15-20 pcs
- lemon juice 1.5 tablespoons
- fresh mint 3-4 leaves
- garlic 1 clove
- Ayran drink 1 l
- olive oil
- salt and pepper
You can make healthy cold soup So:
If possible, take cucumbers fresh from the garden. Grate on coarse grater, cutting off the ends.
Finely chop the dill and onion, and send the garlic under press.
Mix prepared vegetables and herbs, add lemon juice and mix.
Pour the future soup with Ayran and let it brew in a cold place 3-4 hours, add a few drops of olive oil, pepper and salt taste. Garnish with a sprig of mint
If you have not found a drink on sale, you can prepare it in home conditions.
Ayran at home
Airan is prepared only from natural (not purchased in the store) milk: cow, goat, sheep, camel, etc. sourdough is made using the “Bulgarian stick”, which is on sale you are also unlikely to find. Experienced chefs recommend use natural yogurt without additives, a slice of black bread, kefir, sour cream or yogurt for sourdough.
Boil the milk and cool. Add 5-6 tablespoons ferment and leave at room temperature for 6-7 hours for thickening in a glass or ceramic bowl. Received infusion dilute with spring and mineral water, pouring in a thin stream with constant stirring. Proportion of sour milk drink and water should be 3: 1, respectively.
Tasty ideas:
Garnish the cold soup with your favorite seasonings. Spice Sumy will give the most piquant taste. No less interesting and useful summer soup is a creamy nettle soup. Surprise yourself gastronomic diversity.
