It's the middle of July and we still haven't had a good summer weather here. Yes, we had a couple of hot days here and there, but overall it doesn't feel like summer yet. But still, when the weather is above 24C (75F) and it's humid, I don't feel like cooking. So, I've been having a lot of sandwiches and... soups. Yes, soups, just cold soups. Actually, just one cold soup in particular. I discovered it last summer and spent a few months eating it practically every day, the combination of ingredients might sound weird to you, but the taste is phenomenal! I am not sure about the origin of this recipe, some say it's Russian, some say it's Lithuanian or Latvian, but regardless of where it came from, it's amazingly tasty, filling and refreshing.The recipe is really versatile and the ingredients can be added, increased, decreased or omitted according to taste, I've been known to exclude beets all together and added radishes. I've heard that it's really good with piping hot boiled potatoes on the side. It's a perfect easy summer soup!

recipe adapted from carina-forum

• Beets, boiled or baked, grated - 1 large or 2 small
• Cucumbers, chopped into 1/2 inch cubes - 2 small
• Eggs, boiled, chopped - 4
• Dill, finely chopped - 4 tablespoons or more to taste
• Green onion, chopped - 2 (optional)
• Radishes, chopped - 5 (optional)
• Lots of salt
• Kefir - 700 ml or more if you'd like a thinner soup

- Mix all the ingredients together and season to taste! It's that easy!

Comments
- Sometimes I am asked about the taste of this concoction. How does it taste? Well, all those ingredients without kefir make a pretty good salad, so it's sort of like a salad with lots of dressing, a.k.a kefir. Try it, it's great!!!

It's a coincidence that I have two avocado posts one after another. I actually made that guacamole about six weeks ago, but only got around to posting it two days ago and now another avocado recipe is coming right away. I was thinking of waiting a few more posts before blogging about this one, but it's too good not to share. The weather is getting warmer here in Toronto, it's ok to not even wear a jacket now and then, and this soup is just a perfect lunch to cool off in the middle of a suddenly warm day. It's light, it's refreshing, it's delicious, creamy, luscious and filling soup, that's extremely easy to make. I just bought a bag of five small avocados and used one for this dish, so I think I'll be making it four more times in the near (very near) future. It's basically two ingredients: avocado and kefir, which is kind of like a Russian version of drinking yogurt, although not quite like it. You can usually find it in an organic section of almost any supermarket or you can substitute it by buttermilk or very thin plain yogurt.

recipe adapted from carina-forum

• Avocado - 1 small
• Red onion - 1 tablespoon chopped (1/4 small onion)
• Lemon juice - 1 to 2 tablespoons
• Cilantro - 2 tablespoons chopped
• Kefir - 200 ml (or more)
• Red pepper flakes - 1/2 teaspoons
• Salt, pepper

I used to stay away from Coconut Milk. Whenever I saw a recipe with this ingredient I immediately stopped reading it. And right now I can't even think of a reason why I didn't like coconut milk so much. Maybe I tried something with it and didn't like it, or maybe it was just an idea of "milk" made from coconut. But a few months ago I tried a soup that had that ingredient in it and I liked it! Since then I've been waiting... Waiting for that perfect recipe to come along where I could explore my new found curiosity about coconut milk. And a couple of weeks ago I got my chance. I was leafing through my first ever cookbook (not even a book, just a tiny little borchure) and there it was - an ideal recipe. How good was it? I made it twice in five days and I am planning on making it again and again and again. So, here I give you this amazing soup!!

recipe from Fast Family Meals

for 4-6 servings

• Oil - 1 tablespoon
• Onion, finely chopped - 1
• Leek, finely chopped - 1 small
• Pumpkin (or Butternut Squash), peeled and cut into 2 cm cubes - 500 g
• Orange sweet potato, peeled and cut into 2 cm cubes - 350 g
• Vegetable stock - 1 litre
• Light coconut milk - 270 ml can
• Fresh coriander leaves and whole leaves to garnish - 3 tbsp chopped
• Salt, pepper to taste

- Heat the oil in a large saucepan over medium heat. - Cook the onion and leek for 3 minutes, or until soft.
- Stir in the pumpkin, orange sweet potato, add the stock, then cover and bring to boil.
- Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Mash roughly with a potato masher.
- Stir in the coconut milk and chopped coriander
- Season to taste with salt and pcracked black pepper
- Ladle into serving bowls, sprinkle with coriander leaves and serve with crusty bread

Comments

- The recipe promises that it's 200 cal per serving if used ofr 6 portions.
- Also, coconut milk can be substituted with cream or even extra stock, but I highly recommend trying this version. It's filling, slightly sweet and oh, so delicious.

This is not a real Borscht strickly speaking. The real deal would have some beef in it, tomatoes, carrots, onions, bay leaf and maybe even beans. And oh yes, it would be served with a lot of sour cream. But this is an easy vegan shortcut version of this Russian soup. And although I omitted my favourite sour cream, I served it with a lot of garlic and Russian dark rye bread.

recipe for 6-8 portions

• Beets, cut into small cubes - 2 big
• Potatoes, peeled and cut into medium cubes - 2 big
• Cabbage, shredded - 1/2 medium
• Water or stock - 8 cups
• Garlic, minced - 1 clove plus more for serving.
• Salt, pepper to taste

- In a big pot cover beets with the stock and boil.
- When beets are half cooked, add the potatoes and continue cooking.
- About 10 minutes before the potatoes are ready, add the cabbage and cook until all the ingredients are ready.
- Season to taste.
- Mix in some minced garlic and serve with dark rye bread and cloves of garlic.
- Go hunting for vampires with garlic breath.

I like soups. I like lentinls. And I love lentil soups. This recipe is a staple in my kitchen. It needs only a handful of ingredients that are usually in my pantry and just a few minutes to make. The result is delicious, refreshing, healthy, and tasty Lemon Lentil Soup.

recipe adapted from carina-forum

for 4 portions

• Olive oil - 1 tablespoon
• Garlic, crushed or chopped - 2-3 cloves
• Red lentils - 1 cup
• Stock - 5 cups
• Lemon juice and zest - 1 lemon (or less to taste)
• Salt, pepper to taste

- In a medium pot heat the oil on medium heat, add garlic and saute for a couple of minutes, stirring constantly so that garlic doesn't burn.
- Add lentils and saute for a minute.
- Add stock, bring to boil, reduce heat to medium-low and simmer for about 15 minutes until lentils are cooked through. If simmered a little longer, the soup will be of almost puree consistency.
- Add lemon juice, zest, salt and pepper to taste.