in Eastern Europe, Soup Recipes

Saltibarsciai

updated

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Ingredients for 4 servings:

  • 2 m.-large beetroot
  • 2 m.-large cucumber(s)
  • 2 eggs
  • 1 cup sour cream
  • 4 cups buttermilk
  • 1 cup water
  • 10 sprigs of dill
  • ½ cup chives, finely chopped
  • Salt
  • some lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cold beetroot soup from Lithuania

Steam the beets until soft. Then peel and coarsely grate. Hard-boil the eggs. Chop the egg whites, mash the yolks with a fork, season with salt, and finely chopped chives to intensify the chive flavor. Peel the cucumbers and cut into small cubes. Combine the buttermilk with sour cream and water, and stir in the prepared ingredients. Add the lemon juice for a slightly sour flavor. Finely chop the dill and sprinkle over the soup before serving. Traditionally, it is served with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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