Cold beet soup recipe
Discover a taste of Lithuania with Šaltibarščiai - a traditional cold beet soup that's perfect for a refreshing summer meal.
Ingredients
- 1 l sour milk (6%)
- 2 medium sized cucumbers
- 250 g boiled beets
- 40 g spring onions
- 20 g fresh dill
- 30-40 ml lemon juice
- 1 tsp salt
- 1 egg per bowl
Instructions
- In a separate pot boil eggs (about 5-7 min).
- While the potatoes are boiling, prepare the soup. In a bowl, grate the beets, cut the cucumbers into thin slices (I like to cut them lengthwise, then in half and slice into triangles), and add chopped dill and spring onion.
- Use a spoon to press the mixture in the bowl, so that all the juice comes out. Then add lemon juice, salt, and mix well.
- Pour in the sour milk and mix everything thoroughly. Taste the soup to see if there is enough lemon juice and salt for your liking (you can also add salt separately in the bowl). Put it in the fridge while the potatoes continue to boil.
- Once the potatoes and eggs are ready, you can serve the soup: cut an egg into 8 pieces, put it in the bowl, pour in the soup, and sprinkle with chopped green onion (optional). Put the potatoes on a plate and serve them as a side dish.