Lithuanian Cold Borscht
Lithuanian Cold Borscht (Lithuanian - “Šaltibarščiai”, Polish - “Chłodnik litewski”, Latvian - “Aukstā zupa”) is a refreshing summer dish, variations of which are popular in Lithuania and neighboring regions. This recipe is most popular in the Kaliningrad region of Russia; in other regions (Lithuania, Poland, Latvia, Ukraine, Belarus) the ingredients may differ.
Ingredients for 2
- 1–1 ½ fresh or pickled beets
- ½–1 potatoes per serving
- ½–1 normal sized cucumbers per serving
- Dill, parsley, chives
- Egg (1 per serving)
- Kefir (if not available - sour yoghurt or buttermilk) about 150-300 ml per serving
- Sour cream (1 tbsp per serving)
- Some radish (optional)
- ½ lemon (optional)
- Salt, sugar and pepper, to taste
Instructions
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Wash 2-3 beets and cook in 2-3 litres of water (do not drain), peel. Grate on a medium or coarse grater. Squeeze a little lemon juice into the liquid in which the beets have been cooked, mix, then add salt, sugar and pepper to taste. Cool in the fridge.
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Thinly slice the fresh cucumber and mix with chopped dill and parsley. You can also add chopped radishes if you like.
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Bake or boil the potatoes without peeling.
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Boil an egg for each portion of soup.
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Place a few large spoonfuls of cooled grated beetroot and vegetable mixture in a bowl. Pour in the cold kefir. Add the cooled beetroot decoction (50-150 ml). If the kefir is too thick, add a little more liquid (the ratio of kefir to beetroot liquid varies from region to region and is adjusted to taste).
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Serve with potatoes and with a halved egg and spoonful of thick sour cream on top; sprinkle with chives. If you like, you can make it without the egg (as in the photo).