How to cook cold Lithuanian borsch

Cold Lithuanian borsch is an analogue of Russianokroshka, but without adding the usual doctoral sausage and using additional ingredients. It is worth noting that such a light dish can be cooked in just thirty minutes.

Lithuanian borsch: necessary ingredients

• one-percent fresh kefir without "sourness" - one liter;
• chilled boiling water to room temperature - one liter;
• twenty percent sour cream - four large spoons;
• fresh beets - two medium pieces;
• fresh radish - six large pieces;
• fresh cucumber - two medium pieces;
• potatoes - seven medium tubers;
• chicken eggs - three small pieces;
• leek with root bulb - three small pieces;
• parsley and dill - one fresh bunch;
• ground pepper and salt iodized - to taste and desire.

Cold Lithuanian borsch: processing the main ingredients

For the preparation of such a dish is desirableuse dishes with a capacity of at least two and a half liters. It is necessary to take two medium beets, wash them well and send them to the pan for further boiling. At the same time, it is recommended to do the preparation of other products.

Fresh radishes and cucumbers should be rinsed inwarm water, and then chop into thin quarters. After that you need to boil two chicken eggs to the steepness of the yolk, cool, peel off the shell and chop with a knife into small cubes. Dill, parsley and leek should also be chopped.

Lithuanian borsch: recipe of cooking

После того как свекла станет мягкой, ее it is necessary to cool in the air, and then clean and rub through a large grater. The resulting mass should be poured into a large bowl, add the processed cucumber, radish, chicken eggs, greens and leek. Also, the vegetables need to be flavored with salt, pepper (to taste and desire), one liter of low-fat kefir and four large spoons of sour cream. All products must be mixed, and then pour in them the usual boiled water.

Cold Lithuanian borsch: proper serving of food to the table

Before serving such an unusual soup for dinner,it needs to be placed in the refrigerator for about two hours. After the time the borscht must be poured into soup plates and decorated with lettuce leaves.

It is also worth noting that such a dish inBaltics are usually served with potatoes. To do this, take seven medium vegetable tubers, wash them, peel and boil them in salt water. However, you can not only boil potatoes, but also bake in the oven in a uniform, fry in a pan, process with steam, etc.

Cold Lithuanian borscht: useful tips

1. If you prefer to eat cold borsch with “sourness”, then instead of boiled beets, it is better to add a similar pickled vegetable to such soup.
2. If you have purchased too fat and thick kefir, then add sour cream in the soup is not recommended.
3. To make such a dish tasty, it is advisable to take small and fragrant cucumbers, which have not yet fully formed grains.