Cold Lithuanian borscht

Description

Perfect for lunch. Traditional Lithuanian borscht is made with buttermilk or sour cream. I've slightly modified the recipe and prepare this soup using buttermilk as the base. For variety, you can add other vegetables to the borscht that aren't included in the recipe. To make the cold borscht more nutritious, I add boiled egg. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Boil the eggs hard.

2. 2

   Step 2

   Wash and peel the young beetroot (you can use older beets as well, but in this recipe I'm using seasonal vegetables). Grate the roots and finely chop the stems (without the leaves).

3. 3

   Step 3

   Place the beet in a saucepan, pour in water, and cook for 5 minutes.

4. 4

   Step 4

   Grate the slightly salted cucumbers on a grater, cut the radish into small strips. Add everything to the cooked beet.

5. 5

   Step 5

   Add finely chopped dill, sugar, and lemon juice to the nearly ready soup. Season with salt and pepper. Bring to a boil, then turn off the heat.

6. 6

   Step 6

   Chill the soup in the refrigerator and serve cold with pieces of egg.