While not a traditional borscht, (linked below) this beloved pretty pink soup is popular across all of Eastern Europe. Unlike it’s hearty, dense, and super filling hot-version namesake, this “borscht” is light and refreshing. While popular in many countries, no other nation prides itself on making cold borscht more than Lithuania. This deceptively simple dish is as delicious as it is beautiful - and the perfect summer lunch!
So pour yourself an ice cold beer and get out your fancy soup spoons - we're making cold summer borscht!
Traditional borscht recipe: [ Ссылка ]
Ingredients
Beets
Eggs
Cucumber
Dill
Green Onion
Kefir (Buttermilk)
Potatoes
Recipe:
4-6 medium beets boiled, peeled, and grated.
3 Cucumbers quartered and sliced thinly
Dill chopped
Hard boiled egg
Chill all ingredients prior to mixing
Mix beets with a kefir and water mixture (1:1 or 60:40 if you want it thicker)
Let rest for 1-3 hours to release color and flavor
Mix again.
Serve with ice cold beer and hot boiled potatoes with dill and red onion
