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Lithuanian cold borscht with beetroot kefir

Lithuanian Cold Beet Borscht with Kefir

This soup won't go unnoticed at your table! Lithuanian cold beet borscht with kefir is a quick recipe for a refreshing, very tasty dish that's perfect for a hot summer day, when you don't even want to think about heavy, hot food. It comes together in just ten minutes from inexpensive, easy-to-find ingredients. This soup is hugely popular in Lithuania, where it's called šaltibarščiai and served with hot boiled potatoes. It makes a wonderful alternative to Russian okroshka and Belarusian kholodnik.

katushafin

Recipe author

Lithuanian cold borscht with beetroot kefir

Composition / ingredients

Servings:

Beet

Egg

Cucumber

Kefir

Sour cream

Dill

Green onion

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 25 % 3 g

Carbohydrates 50 % 6 g

68 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 40 min

Step 1:

Gather all the ingredients. Boil the beet and egg ahead of time, then cool and peel them. Wash and pat dry the fresh herbs and the cucumber.
Step 2:

Grate the beet on the large holes of a grater.
Step 3:

Separate the egg into white and yolk, then grate the white on the large holes of the grater.
Step 4:

Peel the cucumber and grate it as well.
Step 5:

Chop the dill and green onion and mash them well with a little salt.
Step 6:

Mash the yolk with a fork and stir it into the sour cream.
Step 7:

Combine the beet, egg white, cucumber, herbs, and the yolk–sour cream mixture.
Step 8:

Pour in the kefir. Let the borscht rest for about half an hour. If the soup is too thick, you can thin it with cold boiled water.

For cold borscht you don't have to boil the beets — you can roast them too, and Lithuanians often use pickled or fermented beets. If you do boil them, add a little sugar and a drop of vinegar or lemon juice to the water; that helps the cooked beets keep their bright color. It's best to use full-fat kefir, which is the key to a rich flavor, though anyone watching their waistline can use the low-fat kind. You can grate the vegetables or cut them into cubes or sticks — that's up to you. If you like, add radishes and potatoes, though in Lithuania it's traditional to serve cold borscht with boiled potatoes instead of bread. For those who can't imagine a meal without meat, there are versions with chicken and smoked meats. In place of kefir you can use buttermilk, yogurt, ayran, soured milk, or whey. For a sharper kick, add garlic, horseradish, mustard, or vinegar. Cold borscht should be eaten fresh; it loses its flavor after sitting. Sometimes ice cubes are added when serving. Remember this recipe come summer's heat, and I'm sure it will earn a permanent place in your regular menu.