Shaltibarschai with milk
4 servings
30 minutes
Robertas Lukjanskis, chef of the Vilnis restaurant (St. Petersburg), shared the recipe with us. "In Lithuania, every family cooks cold borscht - shaltibarschai. This is a classic recipe, but I can't say where it came from - I've just been eating it since I was little. They start making shaltibarschai as soon as young green onions and dill appear. In Lithuania, they sell special kefir for shaltibarschai, it already contains onions and dill, and even cold borscht is drawn on the package. That is, you just take a package , cut up beets and cucumbers, pour kefir over them, and that's it - the soup is ready. Very convenient for the lazy! Milk is added to shaltibarschai, because kefir itself is very thick. Some also add sour cream to make it really satisfying. In the restaurant, we put an egg on top to make it "It's beautiful, but at home I recommend chopping the egg and mixing it with the vegetables in a plate.
1
Add milk, salt, sugar, and vinegar to the kefir.
- Kefir: 1 l
- Milk: 300 ml
- Salt: 10 g
- Sugar: 20 g
- Vinegar 9%: 10 ml
2
Peel and boil the potatoes, then you can fry them if you prefer fried potatoes.
- Potato: 250 g
3
Boil the egg hard and chop it finely. Cut the beetroot and cucumber into strips, chop the onion and dill. Mix everything in a plate and pour with kefir.
- Chicken egg: 2 pieces
- Sweet beetroot (boiled, cut into strips) ""White dacha"": 500 g
- Cucumbers: 300 g
- Green onions: 50 g
- Dill: 50 g
4
Place the potatoes on a separate plate, sprinkle with dill, and serve with shaltybarsh.
- Potato: 250 g
- Dill: 50 g