Cold Borscht (Saltibarsciai)

4 servings

20 minutes

Cold borscht (Saltibarsciai) is a refreshing and vibrant Lithuanian soup perfect for summer heat. Its history roots in Baltic culinary traditions using seasonal and fermented products. The base is pickled beets giving it a rich ruby color, while kefir adds lightness and tanginess. Cucumbers, green onions, and dill provide freshness, while boiled potatoes and eggs make it hearty. Served cold, it offers a special refreshing effect. This borscht is not only an aesthetic delight but also a healthy dish rich in probiotics and vitamins.

Energy value per serving

• Calories: 236.8
• Proteins: 11.7g
• Fats: 6.5g
• Carbohydrates: 33.2g

Ingredients

• Pickled beetroot: 100 g
• Water: 250 ml
• Kefir: 500 ml
• Green onions: 10 g
• Cucumbers: 80 g
• Dill: 5 g
• Sour cream: 40 g
• Chicken egg: 1 pc
• New potatoes: 8 pc
• Salt: 40 g

Cooking steps

1. Cut the beet into strips.

   Required ingredients:

   • Pickled beetroot: 100 g

2. Pour the kefir into a large pot or bowl.

   Required ingredients:

   • Kefir: 500 ml

3. Add beetroot to the kefir and mix everything thoroughly.

   Required ingredients:

   • Pickled beetroot: 100 g

4. Add water.

   Required ingredients:

   • Water: 250 ml

5. Finely chop cucumbers, onions, and dill.

   Required ingredients:

   • Cucumbers: 80 g
   • Green onions: 10 g
   • Dill: 5 g

6. Add cucumbers and greens to the pot and mix.

   Required ingredients:

   • Cucumbers: 80 g
   • Green onions: 10 g
   • Dill: 5 g

7. Serve with boiled potatoes, sour cream, and sliced boiled eggs

   Required ingredients:

   • New potatoes: 8 pieces
   • Sour cream: 40 g
   • Chicken egg: 1 piece