Borscht with kefir
Description
A hearty first course. This borscht is especially delicious during summer heat, when you don't feel like standing long at the stove or eating hot meals. Cold borscht will satisfy hunger, give strength and energy without overloading the stomach, while also cooling and refreshing you. I never make this borscht in winter, but as soon as warm days arrive, it becomes my favorite. I love that I can prepare just a small amount—literally 2-3 servings, exactly how many people will eat it—so the borscht never goes to waste. And of course, the plates are always left empty! I particularly enjoy Lithuanian borscht made with kefir for its pleasant tanginess; sometimes I even add a bit of lemon juice. But more often, I replace kefir with homemade soured milk, which has a higher acidity, resulting in a more intense and rich flavor. Try my recipe and serve it with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the beet until soft, and hard-boil the egg.
- 2
Step 2
Grate the beet on a grater. I happened to get a very good beet, almost sweet—this will make the borscht extremely delicious!
- 3
Step 3
Peel the egg and cut it into cubes, chop the green onion, and add all this to the bowl with the beet.
- 4
Step 4
Add salt to taste, pour in kefir or sour milk. Mix well, and only then add boiled cooled water.
- 5
Step 5
The borscht made with kefir is ready. Put it in the refrigerator so that it is cold when served.
- 6
Step 6
Serve Lithuanian borscht on kefir обязательно with boiled potatoes in their skins, and I look forward to your feedback!