Beetroot soup with kefir or cold borscht in Lithuanian style. Cold Lithuanian beetroot soup To prepare, you need the following products

Beetroot soup is prepared from beetroot or beetroot-carrot broth, sometimes adding kvass or cucumber brine. Fresh vegetables (radish, cucumber, green onions, sorrel, herbs) are placed in the beetroot soup; another half or quarters of a hard-boiled egg and 1-2 tablespoons of sour cream or thick cream are added to the finished soup. Sometimes beetroot soup is boiled with crayfish or boiled meat is added.

According to some reports, cold beetroot is of Polish-Lithuanian-Belarusian origin. This soup is very popular in Lithuania and is served in almost every cafe or restaurant.

Lithuania even produces special kefir, quite fatty, with 12% fat content, and yogurt for home beet growers. Since we do not sell kefir with such fat content, we use kefir with the highest possible fat content (3.2%) for the recipe, mixing it with full-fat sour cream and bringing the mixture to the desired consistency. You can use Bulgarian sourdough instead of kefir; it is quite thick and not very sour.

Cold beetroot is an excellent way to escape the heat on summer days. In our family, they even prefer cold beetroot soup rather than okroshka.

So, let's start preparing Lithuanian beetroot soup!

To prepare Lithuanian beetroot soup, you will need:

high fat kefir - 1.5 l

fat sour cream - 80-100 g

Cucumbers - 5-6 pcs.

Beetroot - 500 g

Eggs - 8 pcs.

Dill - 1 bunch

green onion - 0.5 bunch

Sugar - to taste

Salt - to taste

How to prepare Lithuanian beetroot soup:

1. We will need small beets.

We rinse under water and wrap each separately in foil, bake for about 1 hour in an oven preheated to 190 degrees.

2. Then cool the beets, peel them and grate them on a coarse grater.

3. Place the grated beets in a saucepan with cold water (there should be little water, it should lightly cover the beets).

Bring water to a boil over medium heat.

Cook the beets for about 5 minutes. Then cool and put in the refrigerator for 1 hour.

4. Boil the eggs hard, then cool in cold water and peel them. Finely chop one half of the eggs, cut the other half in half.

What dish from Lithuanian cuisine would you name first? Zeppelins or Shaltibarchai? I choose the second course. Lithuanian stores sell prepared beets and kefir specifically for shaltibarschai - Cold Lithuanian Borsch.

The soup recipe can be found as Polish soup, although Poles call it "Lithuanian cold soup".

Modern Lithuanian cuisine began to develop after the fall of the Soviet Union. In the kitchen, along with local ingredients - potatoes, barley, rye, beets, fresh vegetables and olive oil are used. The cuisine is divided into four regional ones, each of which is respectively dominated by vegetables and dairy products, freshwater fish and flour products, meat products and confectionery. One of the valuable publications is the cookbook “Housewife of Lithuania” (1893) by Ludvika Digiuliene. Many dishes today have received a modern interpretation, but today's soup is considered traditional in Lithuanian cuisine, and can safely be considered a culinary heritage.

Saltibarsciai

Cold Lithuanian borscht is easy to prepare and does not require special culinary knowledge or preparation. Chop the ingredients and place in a bowl.

Of course, you will have to work hard on the main ingredient. The taste, color and aroma of the soup depend on beets. Beets can be baked in the oven, boiled, steamed, or you can use pickled ones, which will add piquancy.

Cucumbers add flavor and freshness to the soup. Hard-boiled eggs are sent directly into the soup or added when serving.

The prophet's drink, or kefir, is added to the soup, turning it into a delicious dish with a bright pink color. To make the soup more liquid, you can add beet kvass or broth, and season with lemon juice before eating.

Green onions and my favorite dill will give bright notes in the aroma.

Lithuanian beetroot soup is a traditional Lithuanian cold soup. Unlike Russian beetroot soup, Lithuanian beetroot soup is prepared using kefir (usually high fat content) and served in the company of boiled or fried potatoes, which are placed directly on a plate or served on the table in a common dish.

Lithuanian beetroot soup is a very tasty and refreshing soup, which in my family has long become the second most popular after gazpacho. I don’t use full-fat kefir like the Lithuanians, so my beetroot soup is also low-calorie!

To prepare Lithuanian beetroot soup, prepare the ingredients according to the list. I had a salad variety of cucumber, so if you have a regular cucumber, you can first remove the seed part from it with a spoon.

Cut the beets into small cubes.

Peel the eggs and also cut them into cubes along with the cucumber. Send to beets.

Finely chop the greens. Add to salad bowl. Add salt, pepper and stir. The basis for the beetroot soup is ready.

Cut the potatoes into slices and fry in vegetable oil. Add salt to taste.

Place the beetroot mixture on plates and pour in cold kefir. Place a small portion of fried potatoes on each plate, sprinkle some herbs on top and serve immediately. Lithuanian beetroot soup is ready!

Today we invite you to prepare an easy, tasty and refreshing soup! Cold Lithuanian borscht (Svekolnik) will be a wonderful lunch option in this heat! Hot boiled potatoes and salt are served separately with the chilled soup.

Author of the publication

Author and founder of the “site” project - a culinary portal about simple and tasty food. With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.

• Recipe author: Olesya Fisenko
• After cooking you will receive 3
• Cooking time: 1 hour

Ingredients

• 300 gr. beet
• 300 gr. cucumber
• 1/5 pcs. lemon
• 3 pcs. egg
• 900 ml. kefir
• green onion
• ground black pepper
• potato

Cooking method

Boil the beets, cool and peel. Grate on a coarse grater. Hard boil the eggs. Wash the cucumbers and grate them on a coarse grater. Place the cucumbers and beets in a large saucepan, add the juice of 1/5 lemon.

Peel the eggs and cut into halves. If desired, half the eggs can be finely chopped and added to the soup, or two egg halves can be added to each plate when serving. Wash and finely chop the green onions, add half the onions to the beets.

Pour kefir over vegetables. Typically, 7% kefir is used for this soup and diluted with ordinary cold or mineral water. You can use 1% and not dilute. Add salt, ground black pepper, stir and put the soup in the refrigerator for 30 minutes. Wash the potatoes and boil them in their skins.

Spill beetroot into plates, add one or two halves of an egg and the remaining chopped onion to each. Serve hot potatoes in a separate plate.

Keep beetroot should be in the refrigerator. Bon appetit!

Step 1

Wrap the raw beets individually in several layers of foil and bake in an oven preheated to 190°C until tender, 1 hour. Cool, peel and grate. Place the beets in a saucepan, add a small amount of cold water so that it just covers the beets. Bring to a boil over medium heat, cook for 5 minutes. Cool, put in the refrigerator for 1 hour. If the beets are pickled, cut them into strips and, if you like it spicier, add the beet marinade to the pan.

Step 2

Hard-boil the eggs and remove the shells. Finely chop 4 eggs, cut the remaining 4 in half lengthwise.

Step 3

Step 4

Peel the cucumbers, grate them on a coarse grater or chop them finely. Chop the greens.

Step 5

Add cucumbers, chopped eggs, and herbs to the pan with beets. Pour in very cold kefir. Salt and add sugar to taste. Pour into chilled plates. Place egg halves in the middle of each plate.