How to cook soup with kefir. Kefir soup: a hearty soup for a slim figure. Kefir soups - general principles of preparation

Kefir is a good alternative to okroshkas and botvinya. In hot summer weather, they stimulate the appetite, provide strength and diversify the menu.

Cold kefir soup with beets

This dish of Latvian cuisine is well suited for a summer lunch. Cold soup is not refreshing and replaces both the first course and a cooling drink. It can also be given to children from three years of age. This will help your baby fall in love with vegetable dishes.

Bake small beets in foil or boil in a small amount of water. You can pre-cut into small pieces to speed up the process. Cold soup with kefir, in addition to beets, will require a small list of simple ingredients: you need to add boiled potatoes, a boiled egg, a small cucumber and boiled meat. Lean beef or chicken fillet will do. Pour eight hundred grams of chilled, but not iced, kefir into a bowl. Cut vegetables and meat. Mix in a bowl with liquid. If the cold kefir soup turns out to be too thick, add water or beet broth to it. Add salt to taste, chop fresh herbs and serve on a separate plate. Dill, parsley, and cilantro work well.

Cold kefir soup with nuts and garlic

For this dish you need three hundred grams of fresh cucumbers, dill, four cloves of garlic and olive oil. Take half a liter of kefir, depending on the desired thickness of the dish. You will also need a handful of chopped walnuts and salt. Cucumbers can be grated on a coarse grater, chopped in a blender, or simply cut into pieces of the desired size. Kefir should be beaten with olive oil, salt and mixed with the rest of the ingredients. Crush the garlic and season the soup with it before serving. Sprinkle the dish with herbs, let it sit for about an hour in the refrigerator and serve with white bread.

Cold soup with kefir and zucchini

This original recipe will help you cool down on a hot summer day and throw off the shackles of the heat. It is simple, quick to prepare and consists of readily available ingredients. During squash season, it will also help you utilize these low-calorie vegetables. For four servings, take seven hundred grams of young zucchini, two tablespoons of olive oil, a small onion or shallot, lemon zest, parsley leaves, a few sprigs of mint, one and a half cups of strong chicken broth, half a cup of sour kefir, yogurt or buttermilk. For decoration you will also need greens and half a fresh cucumber. Chop the onion, cut the zucchini into slices or cubes. Fry in olive oil for about nine minutes. Add broth, zest, salt and pepper. Bring to a boil and simmer over low heat until the zucchini is soft. Then add chopped parsley, mint and dill. Turn it off immediately. Cool and puree in a blender. To quickly make it cold, you can place the bowl of soup in a larger container with ice. Stir until it reaches room temperature. Thanks to rapid cooling, the soup will not have time to lose its rich light green color. Then add kefir and cucumber cut into very small cubes to the vegetable mixture. Add spices to taste and cool a little more. Garnish and serve with a dollop of cream or sour cream.

If you want to lose weight, you need to eat right. This means avoiding fatty foods, sweets and large amounts of salt. But the first courses must be eaten. They are good for the stomach and improve metabolism.

Why is it useful?

Burning fat by the body is achieved by expending more energy in the process of life than it receives from food. Simply put, you need to eat foods that are low in calories and carbohydrates and move more.

Proteins should be your best friend if you are losing weight - it is good to eat chicken breast, low-fat cottage cheese, low-fat kefir, mushrooms and other similar foods. If you also play sports, you can get a beautiful body contour.

But don't forget about your health! If you constantly eat dry food, you can get stomach problems. This is why it is necessary to eat soups even on a diet.

For those losing weight, first courses are a great way to eat healthy and tasty, while losing extra pounds. It is important to prepare them from dietary ingredients. Kefir soup for weight loss is perfect for lovers of fermented milk products.

This dish turns out very light. It comes in especially handy in the summer, when you don’t even want to think about anything fatty or hot. But kefir soup can also be warm. It is very relevant at any time of the year. In addition, warm liquid food is very beneficial for the stomach. Kefir soups are perfect for protein diets.

Recipes

Soup with kefir in it is very refreshing. The dish helps you lose weight and saturates the body with many healthy ingredients. It usually contains vegetables with many vitamins in its composition. To avoid gaining weight, choose kefir with 0% fat content. As a last resort, a one percent drink will do.

Cold

The recipe for this soup is as simple as possible. There are also few ingredients in it. It is best to prepare it in the summer.

Important! If this soup is too light for you, then add bran ground in a blender. This will make the dish much more nutritious, but will not harm your figure. In addition, bran is useful for proper intestinal function. They first need to sit for a while, mixed with kefir, and then they need to be ground in a blender.

You will need:

kefir 0% – 0.5 l;
fresh cucumber – 1 pc.;
dill;
basil.

Step 1. Grind the cucumber in a blender and mix with kefir.

Step 2. Finely chop the greens and add to the soup.

Step 3. Grind the mixture again using a blender.

Step 4. Salt the soup to taste.

Bulgarian with nuts

This dish turns out to be very spicy, it is ideal for eating in the heat. You will need:

cucumbers – 3 pcs.;
kefir – 1 l;
garlic – 3 cloves;
nuts – 0.5 tbsp;
green.

Step 1. Grate the cucumbers on a coarse grater.

Step 2. Peel the garlic and pass through a crush. Mix it with cucumbers.

Step 3. Grind the walnuts using a blender or grind in a mortar. You can also cut them into small pieces with a large knife.

Step 4. Mix all ingredients and pour kefir over them.

Attention! The original recipe for this soup uses Bulgarian yogurt, which has a more delicate taste.

Step 5. If the soup is too thick, you can dilute it with water. Cover everything with herbs and serve.

With fish

This dish has an original taste. Fish goes well with kefir; it has a very delicate flavor. Ingredients:

salmon – 400 g;
fresh cucumbers – 400 g;
low-fat kefir – 300 ml;
lemon juice – 1 tsp.

Step 1. Boil the salmon. You can steam it or bake it in foil. Divide into portions.

Step 2. Peel the cucumbers and grind them using a blender. Mix them with kefir, add salt and pepper, and blend again with a blender. Add lemon juice.

Step 3. Pour the resulting mixture into portions and place a piece of salmon in each. Sprinkle with dill.

Chicken

The soup is quite filling; you can eat it at any time of the day. You will need:

0% kefir – 1 l;
dill;
cucumbers – 2 pcs.;
green onions;
chicken breast – 300 g.

Step 1. Peel the chicken breast and cook. Cool and cut into small cubes.

Step 2. Grate the cucumbers and finely chop the dill.

Step 3. Place the cucumbers and herbs in an enamel bowl and crush with a rolling pin to release the juice. Place the breast there and pour kefir over everything, mix and eat with appetite.

Hot cream soup

This dish is eaten warm. The soup is quite easy to prepare. You will need:

zucchini – 1 pc.;
eggplant – 1 pc.;
carrots – 1 pc.;
chicken breast – 200 g;
celery – 1 pc.;
onion – 1 pc.

Step 1. Pour water over the chicken fillet and place on the fire. Skim off the foam and cook the broth.

Step 2. Add chopped vegetables to the broth and add salt.

Step 3. When the vegetables soften, grind them using a blender into a homogeneous mass.

Step 4. Add kefir, use the blender again and boil.

Kefir is very useful because it has a positive effect on the gastrointestinal tract. The product is often a staple dietary component for anyone looking to lose weight. To prepare delicious kefir soup, follow these rules:

Always choose kefir with the lowest fat content, this is the only way you can lose weight. Forget about fermented baked milk and Varenets - they will be deposited on your sides immediately.
If you don't sell low-fat kefir, replace it with whey. It can also be used by those who love everything natural. It is often sold at the market by grandmothers who have their own cow. Whey is also very low in calories.
Invent your own soups by experimenting with ingredients. Kefir and cucumber are a classic combination for a diet. You can also add low-fat chicken ham, breast, turkey, sea fish, radish, etc. to the soup.
Kefir soup should be eaten immediately; you cannot make it in reserve. The only exception is puree soup; it can be stored in the refrigerator for a couple of days.

Summer is the season for cold soups. In the heat, when the asphalt is hot outside and the kitchen is too stuffy to stand at the stove for a long time, it’s time to prepare light stews with vegetables and dairy products that are refreshing and do not burden the body with heavy foods and extra calories. For example, cold soup with cucumber and kefir, which will satisfy hunger and saturate the body with vitamins, and is also good for digestion and low in calories, that is, suitable for a menu for those losing weight.

The good thing about the kefir soup recipe is that you just need to chop a couple of ingredients, season it and let it brew. After literally 1 hour, you can enjoy a light and very tasty dish, cold, with the aroma of cucumber and fresh herbs. Help yourself!

Ingredients

kefir 0.5 l
ice water 0.5 tbsp.
cucumber 1 pc.
salt to taste
dill 0.5 bunch
green onions 0.5 bunch.
mint 5-6 leaves optional

How to make kefir soup with cucumber

For greater satiety, you can separately serve a hard-boiled egg or toast, lightly dried in a toaster. Bon appetit!

Note

There are no strict restrictions in preparing cold soup. Just like okroshka, you can add whatever you like to it. For example, if you add a clove of garlic, it will give the soup a Caucasian flavor, and if you add a handful of raisins and oven-dried nuts, it will give you a richness and a sweetish taste, like in oriental cuisine.

Step 1: prepare the beets.

Rinse the beets, removing soil and other dirt; this is a root vegetable, so spend more time on this stage of its preparation. Then place the vegetable in a pan of water and let it cook. Cook until the beets are soft and can be easily pierced with a fork or the point of a knife. This usually takes approximately 40 minutes.
Cool the boiled beets by placing them in cold water. Then dry and peel off the skin.
The root vegetable prepared in this way can only be cut into small cubes.

Step 2: prepare the cucumber.

Rinse the cucumber with warm water. Place it on a cutting board, cut off the ends on both sides and peel off the skin with a knife so that it does not taste bitter in the salad. Cut the peeled vegetable into small cubes, approximately the same size as you cut the beets before.

Step 3: pickle the cucumber and beets.

Place the prepared and chopped cucumber and beets on the bottom of a deep plate, in which you will then mix all the ingredients. Pour a little apple cider vinegar or wine vinegar over the vegetables, stir and leave to steep for 7-10 minutes while you prepare the other ingredients.

Step 4: prepare the eggs.

Boil chicken eggs hard-boiled, enough for this 10-12 minutes. Then they need to be cooled by sharply lowering them into cold water. Wait until the eggs have cooled completely before removing them from the water and peeling them. Once the ingredients are cooked, cooled and peeled, cut them into cubes.

Step 5: Prepare the radishes.

Wash the radishes, wipe them, cut off the ends on both sides and cut into thin semicircles or strips.

Step 6: prepare the sausage.

Peel the boiled sausage from the skin and cut into small pieces of any size.
If you want to use sausages for cooking, you must first boil them, removing the casing.

Step 7: prepare green onions and dill.

Rinse green onions and dill thoroughly with warm water and shake off. Place on a cutting board and cut into very small pieces.

Step 8: mix the ingredients.

Now return to the cucumbers and beets, drain them of excess juice and vinegar. Then add eggs, radishes, sausage and green onions with dill to the same plate, pepper to taste, salt and season with chilled kefir. That's all, all that remains is to serve the refreshing summer soup to the table.

Step 9: serve kefir soup.

Serve kefir soup in portioned bowls, and it is advisable to garnish each serving with slices of eggs and sprigs of fresh dill, so that not only the taste of the dish, but also its appearance will make you ready for the meal.
Bon appetit!

I love a sharper taste and therefore often add strong mustard to various salads with kefir.

Often, not only beetroot, but also its tops are added to this summer salad. After all, both the tops and roots of this vegetable are useful, so don’t deny yourself the pleasure of enjoying them.

If you prepare the salad in advance, do not season it immediately, but only before serving. In general, store it in the same way as okroshka, the salad itself separately and kefir separately, mixing only shortly before starting the meal.

Add or subtract ingredients to customize the soup to suit your preferences. For example, you can safely add boiled potatoes and carrots.

Text: Evgenia Bagma

Kefir often appears in various diets for cleansing and weight loss. The same applies to kefir soups, which are also known for their wonderful taste. So why not dine on a delicious soup that is beneficial for your health and figure?

Benefits of kefir soup

In a medium portion kefir soup usually contains about 250g of kefir - preferably low-fat. Kefir soup most often contains fresh herbs (green onions, dill, parsley, spinach, etc.); its ingredients can also include fresh vegetables (for example, cucumbers), boiled and baked vegetables (potatoes, beets, eggplants, tomatoes), boiled eggs.

One bowl of kefir soup contains vitamins A and C, which are known to be natural antioxidants and help us fight aging. Other vitamins and minerals contained in the soup can provide almost half of the daily needs of the human body. The potassium content in kefir soup also has a positive effect on our health, favorably affecting the functioning of the cardiovascular system, kidneys, and blood pressure. If you use low-fat kefir, then the calorie content of such soup will be low, which is important for those who are watching their figure or trying to lose weight.

Kefir soup - recipes

Bulgarian kefir soup.

Ingredients: 1 liter of kefir, 3 cucumbers, 4 cloves, 50 g of walnuts, 1 bunch of dill, 2 tbsp. olive oil, 1 tsp. paprika, ice, salt.

Preparation: wash the cucumbers, peel them, grate them on a coarse grater, chop the garlic, nuts, and finely chop the herbs. Heat the olive oil, add paprika to it, stir. Pour kefir into a large bowl, add 300 ml of boiled chilled water, add grated cucumbers, garlic, nuts, dill, oil and paprika, salt, mix. Chill the soup before serving, or add ice cubes to each bowl.

Kefir soup with zucchini and eggplants.

Ingredients: 1 glass of kefir, 2 glasses of water, 100g eggplants and zucchini, 1 tbsp. vegetable oil, 1 egg, ½ tbsp. wheat flour, 2 cloves of garlic, parsley, salt.

Preparation: wash the eggplants and zucchini, peel them, cut into slices, roll in flour and salt, fry in butter on both sides, pour in beaten egg, bake in the oven, cool, cut into strips. Dilute kefir with water, add finely chopped herbs, crushed garlic, chopped vegetables.

Kefir soup can also be prepared with the addition of sweet bell peppers, bread, apples, chilled cereals, mushrooms - depending on your taste preferences. Kefir soup should be eaten chilled, but fresh, otherwise the kefir may turn sour.