Beetroot soup (cold)

Ingredients for 3 servings:

• ½ liter buttermilk
• 6 beetroot, cooked, peeled
• 1 cucumber(s)
• 2 tsp dill
• 2 tbsp chives
• 1 tsp sugar
• 1 tsp salt
• 3 eggs, boiled
• 4 tbsp sour cream
• 4 potatoes, diced, boiled

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from Lithuania

Finely grate the beetroot and cucumber. Stir in the buttermilk. Add the finely chopped dill and chives (it tastes good without dill, too; I don’t like it, but it was in the original recipe), season with sugar and salt. Ladle into soup bowls and top with egg wedges and potatoes. Serve with sour cream.