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Cold soups in Moscow restaurants: Russian Hunting restaurant, Baba Marta, Mu-mu, Floor

Cold soups in Moscow restaurants: Russian Hunting restaurant, Baba Marta, Mu-mu, Floor. Couch, Bellagio, Tapa de Comida

Summer is in full swing. In the menu of Moscow restaurants — cold soups. This, of course, is the most summer dish.

After all, they are not only refreshing, but also charge us with vital energy, as they are made from fresh seasonal products.

Okroshka (the lazy restaurateur does not offer it), beetroot soup and Spanish gazpacho are the most popular restaurants in Moscow, although you can also find soups that are more rare in Moscow restaurants — tarator, chalop, dovgu.

The standard set for okroshka is cucumber, radish, boiled potatoes, greens, egg, mustard and, of course, kvass.

In Moscow restaurants they eat vegetable, meat or fish okroshka.

In the restaurant Russian hunting Okroshka Okhotny Ryad is made on homemade kvass with tender veal and sour cream (350 rubles). The same in the restaurant Pinocchio okroshka meat stands on kefir, kvass or mineral water. In the restaurant Bellagio You can choose okroshka on kefir with ham and fresh vegetables (250 rubles), kvass with ham, fresh vegetables and mustard (250 rubles) or “Mediterranean” (!) okroshka with tiger shrimps, cucumbers, bell peppers and quail eggs for spicy vegetables broth (380 rubles).

In the restaurant Khlestakoff offer a choice of okroshka on kvass or sour milk (360 rubles).

An interesting offer from the restaurant Baba Marta — traditional okroshka in Sofia (200 rubles). In the restaurant Sir serves okroshka with Don pike perch (458 rubles) or with a pair of veal (478 rubles). In the restaurant Vladimir You can taste Okroshka in a rustic way (180 rubles), and in a restaurant Petrov-Vodkin — Okroshka meat team (200 rubles).

In the restaurant Sanduny, after the bath, okroshka will go well on bread kvass with ham, tongue, vegetables, mustard and horseradish (230 rubles).

In network cafes Mu Mu Okroshka will cost only 64 rubles 50 kopecks.

Soups with sour milk: Katyk, Chalop, Tarator, Dovga

In oriental restaurants you can find Uzbek okroshka Katyk (from Uzbek, this phrase is translated roughly as “cold sour milk”).

In the cafe Nowruz they ask for her 140 rubles, and in a restaurant Sorbet — 250 rubles.

Uzbek cold soup chalop, which is also prepared on the basis of katyk, offered in restaurants Uzbekistan (chalop with beef — 420 rubles), Khoja Nasreddin in Kokand (chalop on home katyk — 320 rubles), Samarkand (chalop with veal — 280 rubles).

In the restaurant Sofa Turkish cold soup is served Judge — from homemade yogurt with chopped cucumbers and spices (183 rubles).

In a Bulgarian restaurant Baba Marta, of course, not without yogurt soup tarator (200 rubles).

In Moscow restaurants you can also taste Azerbaijani dovgu.

It is cooked on fire from yogurt (yogurt) with flour, egg, rice and meatballs, which are boiled and added separately.

Serve it hot and cold in restaurants Kura for 80 rubles and Aurora for 200 rubles.

In the classic recipe beetroot includes beets, sour cream, cucumbers, eggs and greens. Discovery Club offers beetroot soup with a tongue (370 rubles). AT Pinocchio There is a choice: beetroot on kvass or kefir (300 rubles).

A restaurant Two Peter offers beetroot soup for 168 rubles. AT Alpine terrace You can pamper yourself with beetroot soup with a roll of fresh cucumber (290 rubles).

Cold borscht offered in restaurants Baikal and Pinocchio (150 and 300 rubles, respectively).

The cheapest options: in the restaurant Ilya Muromets beetroot soup will cost 110 rubles; in a restaurant Beer Crayfish offer beetroot soup with beef tongue for the same money; in democratic cafes Mu Mu beetroot soup is served on Tuesdays and it costs 64 rubles 50 kopecks.

Cold tomato gazpacho soup comes from Andalusia, although today it is cooked almost all over the world. In Spain itself, gazpacho is more likely a drink than a soup, and therefore it is served to the table not only in a plate, but also in a glass. The main ingredients of gazpacho are ripe tomatoes, white bread, cucumbers, chilli peppers, onions, and garlic.

There are also various variations on the theme of gazpacho: from a mixture of vegetables and fruits, with green tomatoes, with seafood.

In Moscow, gazpacho can be tasted not only in restaurants with Spanish cuisine. Classic gazpacho offered in restaurants Lizarran (190 rubles), Marokana (250 rubles), Dantes (220 rubles).

In the restaurant La mancha gazpacho served with fresh ratatouem (230 rubles), in Maryachi — with radish, celery and basil (170 rubles), in a restaurant Tapa de Comida — with olives (270 rubles). Gazpacho from fresh Baku tomatoes with crab meat (370 rubles) try in the restaurant Discovery Club, and with Chevron cheese (370 rubles) — in a restaurant Alpine terrace. In the restaurant El parador «Gazpacho a la Cordoba» with crab meat costs 350 rubles.

In the restaurant Beer Crayfish Spanish tomato soup served with croutons from “Borodino” bread (150 rubles).

Mention also the cold soup of sorrel in the restaurant Alpine terrace (290 rubles), cold green soup with sour cream in a restaurant Two Peter (150 rubles 50 kopecks), Bulgarian tomato soup, topenitsa in a restaurant Baba Marta (200 rubles).

It is interesting to try cold soups in the restaurant Floor: Kouksi — Korean cold noodle soup (250 rubles) and borage (200 rubles).

Other original options are avocado cream soup with cream, lemon, bell pepper and pine nuts from the restaurant. Bellagio (320 rubles).

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