Cold Borscht

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 large beetroot
  • 1 cucumber (s)
  • 1 liter sour milk
  • water
  • 3 spring onion (s)
  • 1 bunch dill
  • 3 egg (s)
  • 0.25 liter ¼ sour cream
  • 8 potato (s)
  • Salt and pepper, whiter
Cold Borscht
Cold Borscht

Instructions

  1. Cook the beetroot with the peel until done, peel and let cool. Boil eggs hard, peel them and let them get cold.
  2. Beetroot, 2-3 eggs (leave one egg), cut the cucumber into small cubes, cut the spring onions into small pieces, season with salt and (not too much) pepper, with the sour milk, half of the sour cream and the finely chopped dill (leave a little ) mix. Add water (also cold vegetable broth), the consistency of the dish should be a cold soup. Put it in the cold, it can sit for a few hours.
  3. Prepare jacket potatoes.
  4. Serve the saltibarsciai with a quarter-boiled egg and a dollop of sour cream, the jacket potatoes on an extra plate.
  5. Remarks:
  6. Sour milk is the classic type, and kefir is also often used in Lithuania today. In German sources, buttermilk is sometimes given, in Lithuania rather unpopular, but also quite useful for me. Yogurt - not really.
  7. Original Lithuanian sour cream is great, but unfortunately not available here. Schmand comes closest to anyone who has a Russian fresh produce shop nearby, the sour cream isn`t bad either.
  8. Instead of spring onions, you can also use chives, possibly normal onions, but not too much and very finely chopped.

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