In Lithuania we have a super popular Summer šaltibarščiai soup which literally means cold borscht soup. It is made using kefir, a milk product between yogurt and buttermilk. It’s not only delicious, but also nutritious, because it has beneficial bacteria and yeast.
My favorite part is that it’s super easy to make and quick, because you do not need to cook anything. Of course, if you want to you can cook beetroot, but I usually buy it already boiled and grated. Lithuanian šaltibarščiai is traditionally served with a side of warm, boiled potatoes and inside you can add boiled egg. Actually, most of the Lithuanians have their own favourite way of eating šaltibarščiai. Some likes it with eggs, some put boiled potatoes and my grandfather even adds some sour cream to it so it would be more rich taste.
- 200 g boiled, cooled, grated beetroot
- 100 g cucumber
- 6 spring onions
- 2 hard boiled eggs
- 1,5 l kefir
- bunch of fresh dill
- dash of salt
- 200 g potatoes
- Boil potatoes with a pinch of salt
- If your beetroots are not prepared then boil it and leave it to cool and then grate it.
- Chop the eggs into small dice, dice cucumbers as well, chop spring onions in 1 cm pieces, finely chop dill.
- In a large bowl pour the kefir and add beetroots, cucumbers, spring onions, eggs, dill. Leave some dill for garnish.
- Add a dash of salt and taste it, if you feel like adding more spring onions or cucumbers then add it.
- Serve potatoes on a side plate that it do not heat the soup.
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