Cold Borscht

Cook the beetroot with the peel until done, peel and let cool. Boil eggs hard, peel and let them get cold Beetroot, 2-3 eggs (leave one egg), cut the cucumber into small cubes, chop the spring onions, season with salt and (not too much) pepper, with the sour milk, half of the sour cream and the finely chopped dill (leave a little ) mix. Add water (also cold vegetable broth), the consistency of the dish should be a cold soup. Put it in the cold, it can sit for a few hours. Prepare jacket potatoes. Serve the saltibarsciai with a quarter-boiled egg and a dollop of sour cream, the jacket potatoes on an extra plate.

Notes 2: Sour milk is the classic type, and kefir is also often used in Lithuania today. In German sources, buttermilk is sometimes given, rather unpopular in Lithuania, but also quite useful for me. Yogurt - probably not. Original Lithuanian sour cream is great, but unfortunately not available here. Schmand comes closest to anyone who has a Russian fresh produce shop nearby, the sour cream isn't bad either. Instead of spring onions, you can also use chives, possibly normal onions, but not too much and very finely chopped.