Cold Lithuanian borscht (Šaltibarščiai)

Description

The soup is simple and quick to prepare. How many recipes for cold soups do you know? The most famous ones are okroshka and beet soup, and now you can add cold Lithuanian borscht to this list. In the original, it's called "Šaltibarščiai." This borscht is wonderfully refreshing and satisfying on a hot day. You can boil or roast the beets in advance, or simply use store-bought vacuum-packed cooked beets. Garnish the borscht with fresh herbs before serving. In Lithuania, it's customary to serve this borscht with hot boiled or fried potatoes. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Wash the beetroot and place it in a saucepan, cover with water and cook for about 1.5 hours.

2. 2

   Step 2

   At the same time, boil the eggs hard, separate the yolks from the whites, then chop them separately into cubes. Wash the cucumbers and also cut them into cubes. The skin of young cucumbers can be left on.

3. 3

   Step 3

   Place the egg yolk in a bowl, wash and chop the green onion, then mix it with the yolks.

4. 4

   Step 4

   Cool the boiled beet and peel off the skin, then grate coarsely.

5. 5

   Step 5

   Place the chopped egg whites, dill, cucumbers, beets (together with their juice), and yolks with onions into a pot, pour in cold kefir. Add salt to taste.

6. 6

   Step 6

   Put the pot in the refrigerator for about 30 minutes, then serve with fresh herbs.