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Lithuanian cold borscht
Lithuanian cold borscht – an excellent refreshing first course, especially in demand during summer heat. This dish is an alternative to Russian okroshka with kefir and mineral water with sausage. In Lithuania, boiled potatoes are served separately from cold borscht.
Calorie content: 54 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- beetroot (medium size) - 1 pcs;
- egg - 1 pcs;
- green onion - 2 stalks;
- cucumber (fresh) - ½ pcs;
- dill - 2 sprigs;
- kefir - 1 cup;
- water (cold boiled) - ¼ cup;
- sour cream - 1 tbsp;
- salt;
- black pepper (ground).
Preparation
- Prepare the ingredients for making Lithuanian cold borscht. Use kefir of any fat content, but for heartiness and better taste - a thicker one. Kefir can be replaced with whey, ayran, or yogurt. Beets are often added to cold borscht pickled or fermented, but we will use boiled ones. Chop the vegetables to your liking: it doesn't have to be grated, you can chop them into pieces with a knife.
- Wash the beets from dust and possible dirt, place them in a saucepan with cold water. Bring to a boil, then cover the saucepan, reduce the heat and boil the beets until tender, about 40 minutes. Check readiness by piercing with a knife; it should easily pierce the root vegetable. Remove the cooked beets from the boiling water and let them cool.
- Boil the egg "hard" for 10 minutes. Cool it in ice water.
- Grate a small whole cucumber (or half of it) on a fine grater or on a medium-sized grater. Peel the cooled beets and grate them on a fine grater. Finely chop the herbs with a knife.
- Remove the boiled egg from the shell, cut it in half. Finely chop one half and leave the other half for decoration.
- Combine all the prepared ingredients for cold borscht in a common bowl.
- Pour in the chilled kefir mixed with cold boiled water. Adjust the liquid to taste.
- Add salt and pepper. Lithuanian cold borscht is ready.
- Before serving, garnish with half an egg and herbs.
Enjoy your meal!
