Lithuanian Cold Beetroot Soup

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

1 liter kefir (alternatively buttermilk or Greek yogurt - less the latter, course), chilled
4 small cucumber (s), cut into thin sticks
2 small beetroot, cooked, possibly pickled in apple juice, cut very finely
1 bunch dill, finely chopped
1 bunch spring onions, cut into thin rings
2 tablespoon sour cream, sour cream or crème fraîche
2 hard-boiled egg (s), cut into quarters or eighths, amount as desired, approx. 1/ - 1 per person)
White wine vinegar
Salt and pepper, whiter

Instructions

The preparation is very simple: Mix the kefir with cucumber, beetroot, dill and spring onions, admire the wonderful pink color, dilute with cold water depending on the consistency and desire. Refine with sour cream, season with salt, white pepper (this is how the farmer`s meal becomes haute cuisine) and a dash of wine vinegar. Let it rest in the refrigerator for 5 to 10 minutes, then, if necessary, add salt and serve decorated with egg wedges.
Cooked new potatoes or baked potatoes or French fries are enough. The soup is ready by the time the potatoes are cooked. Guaranteed success!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.