Cold Pumpkin Soup with Beef

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Cold soup is a form of salad where the dressing takes on an exaggeratedly large volume. In terms of preparation, many cold soups are not fundamentally different from hot soups, except for one aspect: serving temperature. Even in countries with mild climates, cold soup is primarily a seasonal, summer dish. The main base for soups—fruits, vegetables, and berries—during this time has the highest potential for flavor, which can be fully appreciated without the need for heat and fat; it is delightful on its own. Additionally, a variety of fermented beverages are often used as bases for broths, and sometimes just plain water. In fact, the first cold soup was created by mashing fruits or vegetables in spring water. Hundreds, if not thousands, of years passed before kvass emerged, which became the basis for the great cold soup known as Russian okroshka. We will discuss okroshka in due time, but for now, here is a selection of cold soups from culinary traditions across different countries and continents.

Ingredients

Onion - 1 head
Green Peas - 3.5 oz
Ground Black Pepper - to taste
Salt - to taste
Potato - 7.1 oz
Bay leaf - 2 pieces
Courgette - 7.1 oz
Pumpkin - 10.6 oz
Allspice berries - to taste
Lean Beef - 10.6 oz

Step by Step guide

Step 1

Place the beef in a pot, cover it with water, and bring to a boil. Drain the water, add fresh water, bring it to a boil again, then add a bay leaf, half a bulb of onion, and allspice. Cook over medium heat for about an hour.

Step 2

Cut the pumpkin, potatoes, and zucchini into large cubes.

Step 3

Once the meat is tender, remove it and boil the chopped vegetables in the broth. After about 10-15 minutes, add the green peas, and after another 5 minutes, season the soup with salt and pepper, remove from heat, and let it cool.