A simple recipe to refresh any thirst in summer
Try this at home!
A pastel pink, eye-softening, thirst-quenching slurp of nourishment
The traditional way is simply boiled and quartered, sprinkled with some delicate sprigs of dill.
This recipe (and only one of very many variations) for cold Lithuanian beet soup or šaltibarščiai is made with buttermilk or kefir, sour cream, hard-cooked eggs, cucumbers, and dill. It’s refreshing on a hot day.
This recipe easily can be doubled. And a 14-ounce jar of sliced or shredded beets can be substituted for fresh beets.
Ingredients
The soup
- 1 pound red beets (peeled and cooked, reserve the cooking liquid)
- 2 medium cucumbers (peeled, seeded) and cut into 1/2-inch pieces
- 2 hard-cooked eggs (peeled)
- 1/4 teaspoon salt
- 2 green onions (trimmed and sliced)
- 1 cup sour cream
- 4 cups buttermilk/kefir
- Salt to taste
- Pepper to taste
- Garnish, fresh chopped dill
The side
- Potatoes – your preference
- Dill, chopped
- Salt to taste
Process
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While the beets are cooking, chop the onions, cucumbers, and egg whites finely.
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In a small bowl, mash the egg yolks with 1/4 teaspoon salt, combine with sliced green onion, and reserve.
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When the beets are tender, remove them from the cooking liquid (reserve the cooking liquid) and cool them in the refrigerator for at least 1 hour. When cool, grate the beets coarsely.
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Strain beet cooking liquid and return it to the cooking pot. Add sour cream and buttermilk, blending well.
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Mix in grated beets, chopped cucumbers, chopped egg whites, and mashed yolk-green onion mixture. Stir until well blended. Adjust seasonings.
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Pour into a container and refrigerate until well chilled. Taste for seasonings again and adjust if necessary. Serve in a chilled bowl or glass topped with chopped dill.