Lithuanian Cold Borscht

Last Updated on August 20, 2024

This recipe is also available in Poland, Latvia, Ukraine … It is a soup served cold, prepared from boiled beets, sour cream, eggs, potatoes, kefir …

Ingredients:

500 ml of kefir milk 200 ml of drinking water 1 cup (about 190 g pickled smelt 1 bunch of fresh dill 1/2 bunch spring onions with blossoms 2 pieces medium sized beetroot 2 pcs hard boiled egg 2 pcs boiled potatoes 1/2 pcs salad pickles water for cooked beets salt

Procedure:

1. Boil the beets in their skins until tender, about 2 hours, let them cool, then peel and grate them
2. Remove the yolks from the hard-boiled eggs, mix them with finely chopped dill and spring onion
2. Add salt and chopped egg whites, mix again
3. Cut the pre-cooked and peeled potatoes, mix with washed but unpeeled, also diced cucumber, add the mixture to the other ingredients, together with the cooked and grated beetroot, mix everything together
4. At this stage also add the sour cream, kefir and water, use as much water as you want to make the borscht as thin as possible
5. Mix everything together thoroughly again, add salt to taste and put in the fridge to cool for a while.