Lithuanian Saltibarsciai (Cold Beet Soup) Popular Recipes

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Lithuanian Saltibarsciai (Cold Beet Soup)

"This Lithuanian circle of relatives recipe from the antique united states of america makes an first rate summer season soup! Serve with warm Yukon Gold potatoes."

Ingredients :

4 eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
1/4 cup minced chives
1 bunch fresh dill, minced

Instructions :

Prep : 20M	Cook : 8M	Ready in : P1D

Place the eggs right into a saucepan in a unmarried layer and cowl the eggs with water via 1 inch. Cover the saucepan and produce the water to a boil. Remove from the warmth and let the eggs stand inside the hot water for 15 mins; drain. Cool the eggs beneath bloodless jogging water within the sink. Peel and chop the eggs.
Pour the buttermilk into a massive bowl; add the eggs, beets, cucumber, chives, and dill. Stir lightly to combine. Chill in fridge for 1 complete day before serving.

Notes :

Substitute three cans small beets if favored.

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