Šaltibarščiai (Cold Borscht)

When we went to make this for dinner the other night, I was flabbergasted that we hadn’t posted it here yet. This is one of our very favorite summer meals, a Lithuanian cold beet soup, usually served with boiled potatoes and/or pickled herring. It’s a pretty simple recipe, and very tasty, though the color is a bit shocking to people who aren’t used to it :) This recipe probably serves about 4-6 people.

Ingredients

  • 1 32oz bottle plain kefir (you can use buttermilk if necessary, but kefir is much better)
  • Beets (you can use raw or canned, this recipe uses raw)
  • Green Onion
  • 4 hard-boiled eggs
  • 1 large cucumber
  • Dill (fresh if possible, but dried is fine, too)
  • Salt

Directions

  1. If you’re using canned beets, skip the steps about cooking them and just chop them up in either a dice or a julienne – otherwise, continue as written :)
  2. Peel the beets, and chop them into small-ish pieces. Boil them in water until soft all the way through.
  3. While beets are boiling, hard-boil your eggs.
  4. Chop your green onion, cucumber and dill and set aside.
  5. Once beets are soft, drain them, but keep the cooking liquid as you will add some of it to the soup later. Let beets cool.
  6. Once the beets have cooled, cut them up. You can either dice them or julienne them.
  7. Add the beets to a large mixing bowl (over 32 oz).
  8. Add cucumber, dill and green onion to bowl.
  9. Peel and chop your eggs, and add to the bowl.
  10. Pour in full bottle of kefir.
  11. Pour some of the cooking liquid from the beets into the kefir bottle and shake it around to make sure you get all the kefir out, then pour into soup.
  12. Mix everything together well, and add more cooking liquid from the beets to taste.
  13. Salt to taste.
  14. Serve with boiled potatoes sprinkled with dill, or pickled herring and onions (or both).

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