“List of cold soups”的意思、由来-开放百科全书

This is a list of notable cold soups. Soups have been made since ancient times. In warm climates, or in summer, many cultures make traditional cold soups. These soups tend to be lighter than winter soups and typically contain less fat and meat per serving. Some are purely vegetable based but many use light meat or fish stocks.

Cold Soups

Name

Image

Origin country

Summary description

Ajoblanco

Spain

Spanish cold soup typical from Granada and Málaga (Andalusia). It is also a common dish in Extremadura (Ajo Blanco Extremeño).^[1] This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar

Avocado soup

Can be prepared and served as a cold or hot soup

Banana soup

United States, Alaska

Banana soup is a thick, milk-based soup made with bananas and served cold.

Borscht

Ukraine

Made from beets with optional onions, garlic, carrots and celery or root parsley, etc. Traditionally served warm or hot. A variety of cold boscht is also known as svekolnik or kholodnik. It consists of beet sour blended with sour cream, buttermilk, soured milk, kefir or yogurt. It may be served over finely chopped beetroot, cucumbers, radishes and green onion, together with halves of a hard-boiled egg.

Fruit soup

Soup prepared using fruit as a primary ingredient. Pictured is Chinese fruit soup. Some fruit soups are also served warm or hot.

Gazpacho

Spain

In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt.

Naengmyeon

Korea

Cold noodle soup in cold meat broth

Naengguk

Korea

Refers to all kinds of cold guk (soups) in Korean cuisine, mainly eaten in summer. It is so called changuk, which literally means "cold soup" in pure Korean, while the term naengguk is a combination of a hanja word and a pure Korean word with the same meaning.

Okroshka

Russia

A mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread.

Salmorejo

Spain

Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic and vinegar. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs.

Sorrel soup

Eastern Europe

Also known as shchav, green borscht or green shchi. The cold version is made from water, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It may include further ingredients such as egg yolks or whole eggs, potatoes, carrots, parsley root, and rice.

Swedish fruit soup

Sweden

Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.^[1]

Tarator

Bulgaria, Macedonia, Serbia, Greece, Turkey,

Balkan Region

Tarator, tarathor, taratur, or ttalattouri is a soup, appetizer, or sauce found in the cuisines of Eastern Europe. It generally includes ground walnuts, garlic, and yogurt or tahini, and often cucumber, herbs, and vinegar or lemon juice.

Vichyssoise

France

Vichyssoise is a purée of leeks, onions, potatoes, cream and chicken stock. It is served cold.

References

1. ^{{cite book | last=Marrone | first=T. | title=The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun | publisher=Storey Publishing, LLC | year=2014 | isbn=978-1-60342-927-6 | url=https://books.google.com/books?id=fgEQAwAAQBAJ&pg=PA313 | page=313}}

Cold Soups

See also

References

External links