Lithuanian cold borscht on beetroot kefir

This soup will not go unnoticed on your table! Lithuanian cold borscht on beetroot kefir is a quick recipe for a refreshing and very tasty dish, perfect for a hot summer day when you don't even want to think about hot and heavy food. It is prepared in just ten minutes from affordable and not expensive ingredients. This soup is very common in Lithuania, where it is called shalltearschai and served with hot boiled potatoes. It will be a great alternative to Russian okroshka and Belarusian kholodnik.

katushafin

Recipe author

Lithuanian cold borscht with beetroot kefir

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Composition / ingredients

Servings:

Beetroot

Eggs

Cucumbers

Kefir

Sour cream

Dill

to taste

Green onion

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare all the products. Pre-boil the beetroot and egg, cool and peel. Wash and dry the greens and cucumber.
Step 2:
Grate the beetroot on a coarse grater.
Step 3:
Divide the egg into protein and yolk, grate the protein on a coarse grater.
Step 4:
Peel the cucumber and also grate.
Step 5:
Chop dill and onion and rub well with salt.
Step 6:
Mash the yolk with a fork and mix with sour cream.
Step 7:
Mix beetroot, egg, cucumber, herbs and sour cream with yolk.
Step 8:
Pour kefir. Let the borscht brew for about half an hour. If the soup is too thick, it can be diluted with cold boiled water.

For the preparation of cold borscht, beets can not only be boiled, but also baked, Lithuanians often use pickled or pickled beets. If you boil beets, add a little sugar and a drop of vinegar or lemon juice to the water when cooking, then the finished beets will retain a bright color. Kefir is best taken with a high percentage of fat content, this is the key to a rich taste. But for those who follow the figure, you can take a fat-free one. Vegetables can not only be grated, but also cut into cubes or cubes - this is a matter of taste. If desired, add radishes and potatoes, but in Lithuania it is customary to serve cold borscht with boiled potatoes instead of bread. For those who cannot imagine life without meat, there are recipes with chicken and smoked meats. Instead of kefir, buttermilk, yogurt, ayran, yogurt, whey are taken. Garlic, horseradish, mustard or vinegar are added for sharpness. It is necessary to use cold borscht fresh, after storage it loses its taste qualities. Sometimes ice cubes are added to it when serving. Think about this recipe in the hot summer, and I'm sure it will firmly enter your usual diet.