Lithuanian beetroot soup with kefir

4 servings

20 minutes

Lithuanian beetroot soup is a refreshing cold soup that embodies the traditions of the Baltic countries. Its roots go back centuries when people sought ways to create a nutritious yet light dish from available ingredients. The bright ruby color of beets combines with the delicate sour milk taste of kefir, creating a harmonious balance of freshness and mild acidity. Cucumber adds crunch and coolness, while dill and green onions bring aromatic herbal notes. This soup not only delights with its taste but also refreshes in hot weather, making it an ideal summer lunch option. It is consumed chilled, sometimes complemented by boiled eggs or potatoes to enhance its nutritional value. This dish is a true embodiment of simplicity and health, warming the soul with memories of summer days.

Energy value per serving

• Calories: 185.9
• Proteins: 9g
• Fats: 8.2g
• Carbohydrates: 20g

Ingredients

• Beet: 350 g
• Kefir 3.2%: 1 l
• Dill: 1 bunch
• Green onions: 1 bunch
• Cucumbers: 100 g

Cooking steps

1. Boil or bake the beet until crispy (not too soft), peel, cool down, and grate on a coarse grater.

   Required ingredients:

   • Beet: 350 g

2. Grate the cucumber on a coarse grater.

   Required ingredients:

   • Cucumbers: 100 g

3. Chop the greens finely.

   Required ingredients:

   • Dill: 1 bunch
   • Green onions: 1 bunch

4. Mix all the ingredients. Add salt to taste.

   Required ingredients:

   • Kefir 3.2%: 1 l
   • Beet: 350 g
   • Cucumbers: 100 g
   • Dill: 1 bunch
   • Green onions: 1 bunch