10 рецептов холодных супов: от ахобланко до окрошки по-кавказски
В летний знойный день вариантов обеда для желающих отведать что-то легкое, некалорийное и при этом освежающее — немало, при этом большинство хозяек не пускается в эксперименты дальше традиционной окрошки и свекольника. HELLO.RU предлагает расширить кулинарную географию и попробовать новые оригинальные рецепты холодных супов. Шеф-повара московских ресторанов поделились с HELLO.RU секретами приготовления таких блюд, как испанский холодный суп ахобланко и гаспачо, кавказский суп на мацони с имеретинским сыром, белорусский холодник с судаком и многих других. Середина лета — лучшая пора для экспериментов!
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В каждой стране есть собственные фавориты среди летних первых блюд. Так, в Украине традиционно предпочитают свекольник, в Белоруссии и странах Прибалтики — холодник с большим количеством свежей зелени. В кафе стран Южной Европы (Испания, Италия) нередко можно встретить легкие супы на основе пюре из свежих овощей — томатов, редиса и огурцов или холодные супы из рыбы и морепродуктов. На севере Европы (в Германии, Дании, Швеции, Финляндии) больше любят супы на основе ржаного хлеба, причем как горячие, так и холодные. Идеальная температура для подачи супов, предназначенных для теплого времени года, — 10-12 градусов, тогда как традиционные горячие супы должны быть по стандарту нагреты не менее, чем до 75 градусов.
По материалам: ru.hellomagazine.com
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