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.
1
Cut the beet into strips.
- Pickled beetroot: 100 g
2
Pour the kefir into a large pot or bowl.
- Kefir: 500 ml
3
Add beetroot to the kefir and mix everything thoroughly.
- Pickled beetroot: 100 g
4
Add water.
- Water: 250 ml
5
Finely chop cucumbers, onions, and dill.
- Cucumbers: 80 g
- Spring onion: 10 g
- Dill: 5 g
6
Add cucumbers and greens to the pot and mix.
- Cucumbers: 80 g
- Spring onion: 10 g
- Dill: 5 g
7
Serve with boiled potatoes, sour cream, and sliced boiled eggs
- New potatoes: 8 pieces
- Sour cream: 40 g
- Chicken egg: 1 piece
