Cold borscht with beetroot
Description
The recipe won't take much time. In Lithuania, cold borscht is traditionally served with boiled potatoes. The potatoes are usually boiled in their skins, cut into wedges, sprinkled with coarse salt, and served on a separate plate. Pan-fried potatoes in large wedges are also acceptable. For meat, boiled smoked sausages go perfectly with this soup. Serve the soup hot.
Instructions
- 1
Step 1
The base of the soup is marinated beet. You can buy ready-made, but I prefer to prepare it myself. To do this, boil the beet, peel it, and grate on a coarse grater. Then add vinegar and let it sit for at least one night.
- 2
Step 2
Boil the eggs hard, let them cool completely, then peel. To add eggs to the soup, you can cut them into small pieces. However, I prefer to place half an egg in each serving—the dish looks more attractive this way. Therefore, I simply cut each egg in half lengthwise into two equal parts.
- 3
Step 3
Chop the dill finely with a knife or kitchen scissors. Don't skimp on the dill—it makes the soup more flavorful. Cut the cucumbers into rounds, then slice each round into 4 pieces. For 4 servings, I use two medium-sized cucumbers. You don't need to peel them.
- 4
Step 4
The final step is combining all the ingredients in the bowls. Place a portion of beets, cucumbers, and dill into each bowl, then pour kefir over the top. Use about 200–250 milliliters of kefir per serving. If you have any beet juice left over, pour that into the bowls as well. Mix the soup well and place half an egg on top of each serving.