Lithuanian Cold Beet Soup (Traditional Šaltibaršciai) Preparation time: Up to 30 mins Serves 4
Ingredients
Preparation
For the soup 500 grams boiled and marinated beetroots, grated 1 litre kefir Half a lemon Cucumbers, grated Scallions, chopped finely Dill, chopped finely Salt and pepper
Peel the potatoes, wash the eggs.
For the garnish 4 eggs (or any number of eggs you’d like) 8 potatoes (or any number of potatoes you’d like) Sour cream (optional)
Pour the grated beetroot and kefir into a large pot, and mix.
Boil two pots of water, one for the eggs (until hardboiled) and the other one for the potatoes (until soft). When the water reaches boiling temperature, add a pinch of salt to both pots and add the eggs and potatoes into the pots separately.
Squeeze half of a lemon into the mix for a more sour taste. Add the cucumbers, scallions and dill to the soup. Add salt and pepper to taste. Pour the soup into bowls for serving. Once the egg and potato have finished cooking, chop them into any desired shape and add them to the bowls of soup still hot. Garnish the soup with sour cream. (Optional) Bon Appétit!
29
