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A Cool Taste of Summer


Many would say that summer is the best time of the year, whether you love sunshine and the beach or you are a foodie who enjoys meals made with fresh seasonal produce.


This blog post is dedicated to the foodies and celebrating the taste of summer! We are sharing some of the most famous cold soups, their stories and recipes so that you can enjoy these traditional meals.


Naengmyeon

The Korean cold noodle soup traces its origins to the 17th century. At the time it was mostly enjoyed during winter, though as ice became available all year round, it gradually turned into a popular summer delicacy.

To some this dish also has a taste of nostalgia. North Koreans who settled in South Korea after the war cooked this dish to stay in touch with their culture.


Find out how to cook Naengmyeon using the recipe at Kimchimari.



Okroshka

The origin of the soup goes back to the Middle Ages, when barge haulers (men who dragged ships) in Russian rivers received dried fish and kvass (a fermented drink made from rye, some say it tastes similar to CocaCola) for lunch. To make it easier on their teeth it became common to soak the fish in the beverage and whenever possible, to add more vegetables. Now there are multiple varieties of okroshka - the one you see on the picture is dairy-based with cooked potatoes, and of course we have included the original recipe with kvass.


Find out how to make dairy-based okroshka at Gastro Senses, and kvass-based okroshka at Peter’s Food Adventures.



Gazpacho

Gazpacho is the most popular of the cold soups. It is estimated that it originated during the Roman times in the Andalusian region (southern Spain) and to our surprise, the first version was not made with tomatoes. However, this is the version that became a staple and came to be known internationally.


Read the recipe for Andalusian gazpacho at The Mediterranean Dish.





Šaltibarščiai

This Lithuanian dish is of stunning pink color, owing to its main ingredient - beetroot.

Traditionally it was served by the noblemen and always included either large chunks of meat or fish. The simpler vegetarian option of the dish became more popular and today it is enjoyed with a side of eggs and potatoes.


Cook Šaltibarščiai using the official recipe from the Vilnius Tourist Information Center.




Ajoblanco

This Spanish soup is similar to gazpacho in origin - also having originated in Andalusia during Roman times, which is why it’s sometimes referred to as “white gazpacho”. It is served with grapes or melon, and the recipe includes almonds - but when those weren’t available during the post-war period, flour was used in their place.


Find out how to make Ajoblanco at Spanish Sabores.




Meggyleves

This soup originated in Hungary, but is eaten around Eastern Europe and even in the US & Canada (brought there by Hungarian immigrants). The soup gains its pink color from the sour cherries that are the main ingredient. There is no single standard recipe for this soup, as each household uses distinct ingredients and the recipes are passed down for generations.


Discover one of many recipes at Daily News Hungary.



Tarator

This is the soup version of the tzatziki sauce that originated in Bulgaria. The main ingredients are cucumbers, yogurt, and walnuts. You can find tarator in most Eastern European and Middle Eastern countries - sometimes under different names but always having a refreshing flavor.


Check out the Bulgarian recipe for tarator at Find BG Food.


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