Lithuanian cold borscht
10 servings
60 minutes
Lithuanian cold borscht is a refreshing and vibrant soup that has delighted the residents of the Baltics for centuries. Its roots trace back to Eastern European culinary traditions where cold beet soups were especially popular in the summer heat. This borscht captivates with its rich raspberry color, a light tang from vinegar, and the creaminess of kefir. Crunchy cucumbers and radishes add freshness, while herbs and white onions provide a savory aroma. Boiled eggs and potatoes make it more filling, turning it into a complete meal. It is traditionally served chilled, often with a dollop of sour cream or mustard to enhance its flavor. This is the perfect dish for warm days when you crave something light yet nourishing. Lithuanian cold borscht is not just food—it's culture, summer vibes, and true gastronomic relaxation.
1
Peel the beetroot, cut it in half or quarters. Start boiling. After 30-40 minutes of boiling (depending on the density and freshness of the beetroot), add 2 tablespoons of apple (or grape) vinegar and let it simmer on low heat for another 15-20 minutes.
- Beet: 2 g
- Kefir: 600 ml
2
We put the eggs to boil. If we deviate from the standard Lithuanian cold soup recipe, we boil potatoes.
- Chicken egg: 3 pieces
- Potato: 4 pieces
3
At this time, we start cutting onions, greens, and if we deviate from the recipe, radishes.
- White onion: 1 piece
- Green: 1 bunch
- Radish: 200 g
4
We take out the beet, cool it down, and grate it or cut it into cubes. However you like. We clean the eggs. We chop them with an egg slicer or just cut them. We peel and cut the potatoes. The main thing with fresh potatoes is not to overcook them!
- Beet: 2 g
- Chicken egg: 3 pieces
- Potato: 4 pieces
5
Pour everything with kefir. Garnish with greens and serve with mayonnaise and/or mustard.
- Kefir: 600 ml
- Green: 1 bunch