Lithuanian Cold Borscht

Lithuanian Cold Borscht - Beetroot Soup ❧

Ingredients:

1lb beets (2-3 beets, depends on size)

½ english cucumber (or 2-3 baby cucumbers)

2-3 eggs

Small bunch of green onions (like 4-5 stems, not more)

Small bunch of fresh green dill

1 quart of original buttermilk (kefir)

About 1 quart of cold boiled water

3 tablespoons of original sour cream

Salt to taste

How to prepare:

Prepare ingredients: boil beets skin on and cool them down till room temperature (this takes some time, you can boil them in advance, even a night before to speedup the process; using canned beets is another alternative, but I never did it myself). also boil eggs till hard, cool then down too, rinse greens and cucumber. Once boiled beets are cooled down, skin them: Take big cooking pot and grate there boiled beet into it using big slots of grater: Peel and dice eggs. If cucumber has hard bitter skin – remove skin, also if seeds appear to be hard – remove them too. Then dice cucumber and add to the cooking pot. Clean green onion, chop it and add to the cooking pot. Add finely chopped fresh dill. Add 2-3 tablespoons of sour cream and season with salt. Mix everything. Add all buttermilk. Add about the same amount of water (or more, to taste) and mix everything. Cover cooking pot with a lid and put it to the fridge or cool place for about an hour to let flavors meld. Serve cold out of fridge as a soup course before main dish. Works perfect for hot summer days.