Lithuanian cold borscht (beetroot or cold beetroot) is an indispensable dish for hot days.
Summary
| Course | Side Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Kefir (or yogurt) – 0.5-0.7 l
- Beets – 2 pcs.
- Eggs – 3 pcs.
- Cucumbers – 2 pcs.
- Green onions – 0.5 bunch
- Fresh dill – to taste
- Fresh parsley – to taste
- Lemon juice – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
Print Recipe
Pin Recipe Instructions
- Prepare food for the Lithuanian cold room.
- Boil the beets in advance until tender (about an hour), cool, and peel.
- Boil eggs hard-boiled (8-9 minutes), cool, and peel.
- Grate the boiled beets, pour over with lemon juice.
- Grate boiled eggs.
- Finely chop the dill, parsley, and green onion.
- Peel the cucumbers and grate.
- Combine all the chopped ingredients in a saucepan, season with salt and pepper to taste.
- Pour cold kefir or unsweetened liquid yogurt. (If you don’t have kefir or yogurt, you can add sour cream to the refrigerator, which, if necessary, dilute slightly with water.)
- Before serving, the beetroot can be additionally cooled. You can serve cold Lithuanian borscht with boiled potatoes instead of bread.
Enjoy your meal!
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