If you have no appetite in the summer heat, make a cold soup. It not only perfectly nourishes but also refreshes. And it can be not only okroshka. We have collected a wide variety of recipes for you so that everyone can choose the one that suits their liking.

Cold borsch with sausage and cucumber

Boiled vegetables, sausage, fresh cucumber, and greens are excellent options for a summer lunch.


  • Baked beets – 1 pc.;
  • Boiled potatoes – 1-2 pcs.;
  • Boiled carrots – 1 pc.;
  • Boiled egg – 2-3 pcs.;
  • Cucumber – 2 pcs.;
  • Sausage – 150 grams;
  • Water – 1/2 liter;
  • Sour cream – 80 grams;
  • Salt and herbs to taste.

Boil potatoes and carrots until soft, eggs – hard-boiled. Bake the beets until tender. Cool and peel the vegetables, cut them into small cubes. Chop eggs, cucumbers, and sausage. Combine everything and season with sour cream, add salt and herbs to taste, mix. Fill with ice water and serve borscht to the table.

Mushroom soup

Light soup with champignons for mushroom lovers.

You will need:

  • Champignons – 250 grams;
  • Carrots – 1 pc.;
  • Onion – 1 pc.;
  • Vegetable oil – 2 tbsp. l .;
  • Water – 1 liter;
  • Salt and spices to taste.

Pour vegetable oil into a saucepan and heat. Add the chopped mushrooms and fry for a couple of minutes. Then add chopped onions and carrots. Cook over medium heat for 5 minutes. Then pour in water, add salt and spices, cook for 10 minutes. Finally, add chopped herbs to the soup. Remove from heat and chill well before serving.

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Vegetable soup on kvass

Easy to prepare and very spicy soup.

You will need:

  • Boiled potatoes – 2 pcs.;
  • Boiled egg – 2 pcs.;
  • Radish – 10 pcs.;
  • Cucumber – 2 pcs.;
  • Sour cream – 50 grams;
  • Kvass – 3 glasses;
  • Salt, herbs and spices to taste.

Boil potatoes and eggs in advance. Cut radish, cucumber, eggs, and potatoes into medium cubes. Combine everything and season with sour cream. Add salt, spices, and chopped herbs. Mix well and fill with cold kvass. The soup can be served immediately.


If you love tomato soups, be sure to try this one.


  • Tomatoes – 300 grams (+ for serving);
  • Canned beans – 100 grams;
  • Cucumber – 1 pc.;
  • Sweet pepper – 1 pc.;
  • Greens – 1 bunch;
  • Garlic and salt to taste;
  • Lemon juice – 20 grams;
  • Wine vinegar – 1 tsp;
  • Olive oil – 2 tsp

Wash vegetables and pat dry. Send the beans, cucumber, peppers, and tomatoes to the blender bowl. Add garlic, olive oil, lemon juice, and wine vinegar. Whisk everything until smooth. Rub the finished soup through a sieve—top gazpacho with chopped herbs and a few tomato slices before serving.


If you’re not afraid of bold flavor combinations, make this soup.

You will need:

  • Mackerel fillet – 400 grams;
  • Crayfish – 8 pcs.;
  • Onion – 1 pc.;
  • Boiled beets – 2 pcs.;
  • Cucumber – 2 pcs.;
  • Beet tops – 100 grams;
  • Spinach – 100 grams;
  • Sorrel – 100 grams;
  • Kvass – 3 glasses;
  • Salt, pepper, herbs, spices – to taste.
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Boil the beets in advance until soft. Cook the mackerel separately until tender and separate the fillets. The crayfish need to be boiled and the meat separated. Wash the beet greens, spinach, and sorrel and place in a saucepan. Add water and boil for 5 minutes. Then drain the water and send it to the blender bowl. Cut the beets and cucumber into small cubes chop the herbs. Combine vegetables, herbs, and mashed greens in a saucepan. Pour in kvass, add salt and spices to taste. Top with fish and crayfish before serving.


Uncomplicated soup with mineral water from a minimum of ingredients.

You will need:

  • Boiled beets – 2 pcs.;
  • Cucumber – 4 pcs.;
  • Boiled egg – 5 pcs.;
  • Greens – 1 bunch;
  • Sour cream – 1 glass;
  • Mineral water – 1 liter;
  • Salt, pepper, sugar – to taste.

Cut the pre-boiled beets, potatoes, and eggs into small cubes. Chop the cucumbers and herbs. Season with sour cream salt, add a pinch of sugar and spices to taste. Stir, pour in mineral water. You can serve this soup in a dried bun or bread.

Zucchini caviar soup

If you need a quick soup, this option will be just right.


  • Zucchini caviar – 0.5 l;
  • Cream – 1/2 cup;
  • Water – 1/2 cup;
  • Olives – 100 grams;
  • Salt, pepper and herbs to taste;
  • Croutons – 200 grams (for serving).
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To prepare such a soup, chop the herbs, chop the olives. Pour water and cream into the squash caviar. Combine all ingredients, add salt and spices to taste, stir. Top with croutons before serving.

Cherry soup

Cold soup can also be made sweet. Memorize a simple recipe!

You will need:

  • Cherries (pitted) – 500 grams;
  • Water – 2 glasses;
  • Sugar – 1/2 cup (or to taste);
  • Cream (fatty) – 2 cups;
  • Sour cream – 1 glass;
  • Spices (vanilla, cinnamon, star anise) – to taste and desire.

Wash the berries, remove the seeds, and put them in a saucepan. Pour in water, add sugar and spices to taste—Cook over medium heat for about 5 minutes. In the meantime, whisk the cream and sour cream until fluffy with a blender. Combine the cherry and cream, stir and leave to cool. Serve the soup cold, topped with mint if desired.

Fruit soup

Such a soup can be prepared from absolutely any fruit or berries at hand.


  • Strawberries – 1 glass;
  • Kiwi – 150 grams;
  • Sugar to taste;
  • Natural yogurt – 50 grams;
  • Vanilla extract – 3-4 drops.

Peel the kiwi and grind in a blender bowl. Chop washed and dried strawberries separately. Sugar can be added if desired, and vanilla extract can be added for flavor. Pour both sides of the soup gently into a bowl, careful not to stir. Top with yogurt and serve immediately.

Unexpected and straightforward, sour and sweet – make all kinds of cold soups and enjoy the results. Bon Appetit!


Home-maker with a deep passion for cooking multi-cuisine eateries, DIY recipes, and an avid love for culinary arts.

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