Lithuanian Cold Borscht
6 servings
30 minutes
Lithuanian cold borscht is a bright and refreshing dish of Lithuanian cuisine, perfect for summer heat. Its history roots in the traditions of Eastern European cold soups where beets provide a rich color and kefir adds lightness and tanginess. Crunchy cucumbers, fragrant dill, and green onions enhance its freshness while boiled eggs add nourishment. This borscht is served chilled to intensify the flavor and create a tender, velvety texture. It pairs wonderfully with boiled potatoes, creating an ideal balance of lightness and heartiness. It's not just a soup but a true gastronomic delight that awakens the appetite and leaves a pleasant aftertaste.
1
We take the beet, boil it, and let it cool.
- Beetroot: 3 pieces
2
Then we clean it and grate it on a coarse grater into the pot. We also add peeled and diced eggs here.
- Beetroot: 3 pieces
- Chicken egg: 4 pieces
3
Then we also dice the cucumbers and add them to the pot.
- Cucumbers: 2 pieces
4
Finely chop the herbs, dill and onion.
- Spring onion: 1 bunch
- Dill: 1 bunch
5
Add 3-4 tablespoons of sour cream and season with salt to taste. Mix everything well.
- Sour cream: 4 tablespoons
- Salt: to taste
6
Then we add kefir and a little cooled boiled water.
- Kefir (3.2%): 1 l
7
Place in the refrigerator for about an hour to cool and enhance the flavor. Serve cold.
