Summer is already in full swing and you always want something refreshing and tasty! If okroshka you are already a little fed up, then we offer several recipes of cold lemon soup, which will perfectly cheer you up on a hot day.
Lemon soup made of lentils and rice
Ingredients:
- bulb - 1 piece;
- garlic - 2 cloves;
- broth - 1,5 l;
- turmeric - pinch;
- lentils - 150 g;
- rice - 150 g;
- lemon - 1 pc.
Preparation
Luchok and garlic is cleaned and finely chopped. In the pot, pour a little vegetable oil and heat it over medium heat. We put onions with garlic and pass the vegetables, stirring, 3-4 minutes. Then we throw turmeric and fry another 1 minute. Next, add rice, lentils, stir and pour in broth.
Bring the soup to a boil and cook on low heat until the croup is ready, about 30 minutes. Then turn off the plate, add lemon juice and grated lemon zest to taste. We pour soup into plates, sprinkle with chopped cilantro, decorate with a slice of lemon and serve.
Lemon soup in Sicilian
Ingredients:
- lemon - 1 piece;
- parsley - 1 bunch;
- bulb - 0.5 pcs .;
- spice;
- ice;
- mineral water - 1 item;
- olive oil - 2 tbsp. spoons.
Preparation
Lemon washing, wipe it with a towel and cut into pieces. We peel the bulb from the husk and crush it together with parsley. We chop the chili, remove the seeds and cut them into small cubes. Then we take a saucepan, put a lemon, onion, parsley, chili into it, add salt, pour olive oil and mix. Leave weight exactly for an hour, and then pour mineral water and add ice. We serve the ready cold lemon soup to the table with a slightly dried or fried ciabatta !
Greek lemon soup
Ingredients:
- chicken meat - 1 kg;
- carrots - 1 piece;
- bulb - 1 piece;
- egg - 2 pieces;
- Bulgarian pepper - 1 pc .;
- rice - 100 g;
- lemon - 1 piece;
- small pasta - a handful;
- spice.
Preparation
We cook the chicken until ready, crush, then add the chopped onion, pepper and carrot cut into the broth. Then we pour the rice and after 15 minutes we throw the pasta. Check the dish for salt and turn off the fire.
In a separate bowl, beat the eggs, pour the lemon juice into them and mix. Now take from the soup ladle broth and add to the egg mixture. Then gently, with a thin trickle pour the mass into the soup, stir well, sprinkle with chopped herbs and serve it to the table.