Today we invite you to prepare an easy, tasty and refreshing soup! Cold Lithuanian borscht (Svekolnik) will be a wonderful lunch option in this heat! Hot boiled potatoes and salt are served separately with the chilled soup.
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- Recipe author: Olesya Fisenko
- After cooking you will receive 3
- Cooking time: 1 hour
Ingredients
- 300 gr. beet
- 300 gr. cucumber
- 1/5 pcs. lemon
- 3 pcs. egg
- 900 ml. kefir
- green onion
- ground black pepper
- potato
Cooking method
Boil the beets, cool and peel. Grate on a coarse grater. Hard boil the eggs. Wash the cucumbers and grate them on a coarse grater. Place the cucumbers and beets in a large saucepan, add the juice of 1/5 lemon.
Peel the eggs and cut into halves. If desired, half the eggs can be finely chopped and added to the soup, or two egg halves can be added to each plate when serving. Wash and finely chop the green onions, add half the onions to the beets.
Pour kefir over vegetables. Typically, 7% kefir is used for this soup and diluted with ordinary cold or mineral water. You can use 1% and not dilute. Add salt, ground black pepper, stir and put the soup in the refrigerator for 30 minutes. Wash the potatoes and boil them in their skins.
Spill beetroot into plates, add one or two halves of an egg and the remaining chopped onion to each. Serve hot potatoes in a separate plate.
Keep beetroot should be in the refrigerator. Bon appetit!
Lithuanian beetroot soup is a traditional Lithuanian cold soup. Unlike Russian beetroot soup, Lithuanian beetroot soup is prepared using kefir (usually high fat content) and served in the company of boiled or fried potatoes, which are placed directly on a plate or served on the table in a common dish.
Lithuanian beetroot soup is a very tasty and refreshing soup, which in my family has long become the second most popular after gazpacho. I don’t use full-fat kefir like the Lithuanians, so my beetroot soup is also low-calorie!
To prepare Lithuanian beetroot soup, prepare the ingredients according to the list. I had a salad variety of cucumber, so if you have a regular cucumber, you can first remove the seed part from it with a spoon.
Cut the beets into small cubes.
Peel the eggs and also cut them into cubes along with the cucumber. Send to beets.
Finely chop the greens. Add to salad bowl. Salt, pepper and stir. The basis for the beetroot soup is ready.
Cut the potatoes into slices and fry in vegetable oil. Add salt to taste.
Place the beetroot mixture on plates and pour in cold kefir. Place a small portion of fried potatoes on each plate, sprinkle some herbs on top and serve immediately. Lithuanian beetroot soup is ready!
Rating: 5.0/ 5 (2 votes cast)
Welcome to the culinary blog!
The thermometer has long been over +30 and I don’t feel like eating hot food at all. In this case, I suggest preparing beetroot soup with kefir or cold Lithuanian style according to the recipe described below.
This cold borscht can refresh and invigorate on the hottest day. It is very simple to prepare, and its taste resembles the well-known okroshka, only with the addition of boiled beets.
This dish is not only tasty, but also healthy. Eating beetroot improves digestion and normalizes metabolic processes in the body, promoting weight loss. Only the ingredients for the dish must be fresh and of high quality.
To prepare, you need the following products:
1. 400 gr. fresh or frozen cucumbers;
2. 3 small table beets;
3. 4 chicken eggs;
4. 1 liter of fatty kefir;
5. 4 spoons of sour cream;
6. 1 bunch of green onion;
7. 1 bunch of dill;
8. a little salt and black pepper.
How to prepare beetroot soup with kefir?
Beetroot soup with kefir or cold borscht in Lithuanian style, 5.0 out of 5 based on 2 ratings
More interesting recipes:
Vasilisa Frolova, an actress, famous show and TV presenter, visiting Uriel Stern’s kitchen, shares her memories of her childhood in Lithuania and the recipe for her favorite dish, real Lithuanian beetroot soup with kefir. It is sometimes called Lithuanian cold borscht.
For beetroot soup in Lithuanian you need: kefir - 1 l, one large beet, cucumbers - 2 pcs., eggs - 3 pcs., potatoes - 2 pcs. (or one large potato), green onions - a bunch, dill, salt, pepper - to taste.
Wrap the beets in foil and bake in the oven for about an hour and a half. Boil the eggs; Coarsely chop the green onions and dill. Peel the cucumbers.
Boil the potatoes in their jackets last. Alternatively, you can wrap a large potato in foil and bake it in the oven.
Rinse the baked beets with cold water and clean them.
Grate beets, two eggs and cucumbers on a coarse grater. Little by little, stirring, add kefir to the mixture. Place in the refrigerator for half an hour.
Before serving, decorate with egg halves and dill.
They serve authentic cold Lithuanian borscht with potatoes: very cold beetroot soup and very hot potatoes. Take some potatoes with a spoon and scoop up the soup.
©Uriel Stern Culinary School. Vasilisa Frolova and Lithuanian beetroot soup – recipe (video and text)
From the series “Golden Recipes of the Stars”
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A simple recipe for beetroot soup in Lithuanian style step by step with photos.When I came to live in Lithuania 30 years ago, I had never tried such a soup as beetroot soup. Especially with kefir or buttermilk. Now in the summer this is our usual and everyone’s favorite cold soup. Here is the prescription.
I have given you a classic recipe for beetroot soup in Lithuanian style. Sometimes I make it with kefir, diluting it with a little boiled water. But in Litovka-style beetroot soup you should always add more sour cream and sprinkle generously with dill. Usually hot boiled potatoes are served with beetroot soup in Lithuania, which makes it more satisfying and tastier. Bon appetit!
Number of servings: 7-8
- National cuisine: Lithuanian cuisine
- Type of dish: Soups, Beetroot soup
- Recipe difficulty: Simple recipe
- Preparation time: 20 minutes
- Cooking time: 30 min
- Number of servings: 7 servings
- Calorie Amount: 96 kilocalories
- Occasion: For lunch
Ingredients for 7 servings
- Beetroot - 2-3 pieces
- Cucumber - 2 pieces
- Green onions - 1 piece (bunch)
- Egg - 2-3 pieces
- Buttermilk - 4 Cups
- Sour cream - 1 glass
- Dill - 1 piece (bunch)
- Salt - To taste
Step by step
- These are the products we will need to prepare beetroot soup.
- Wash the beets and boil until tender. Then peel and grate. You can also use canned beets, but fresh ones are much tastier.
- Boil the eggs and peel them. Separate the whites from the yolks. Finely chop green onions. Mix the yolks and onions in a bowl and add salt to taste. Salt also kills the smell of onions.
- Peel the cucumber and cut into small pieces.
- In a bowl, combine all the ingredients that we have prepared. Chop the egg white. Pour buttermilk over everything and add sour cream. Add salt if needed. Place the beetroot soup in the refrigerator for at least an hour. Before serving, sprinkle generously with dill. Ready!
