Cold Beet Soup [Lithuania]
Comments: This soup is a summer favorite, served along with hot boiled potatoes.
IngredientsPreparation
  • 4 cups [1 L] buttermilk
  • 1 cup [250 ml] sour cream
  • 1 cup [250 mL] chilled boiled water
  • 2 boiled beets, coarsely grated
  • 2 medium cucumbers, into small cubes
  • 2 hard-boiled eggs
  • 1/2 cup [125 mL] finely chopped green parts scallions or chives
  • Salt, to taste
  • 1 to 2 teaspoons [5 to 10 mL] freshly squeezed lemon juice
  • 10 sprigs fresh dill, finely chopped
  • Mix buttermilk with sour cream and chilled water.
  • Add grated beets, cucumber cubes and finely cut egg whites; stir gently.
  • Mash together egg yolks, 1/4 teaspoon [1 mL] salt and chopped scallions or chives.
  • Stir yolk mixture into soup.
  • As the soup should have a slightly acid taste, use 1 to 2 teaspoons [5 to 10 mL] fresh lemon juice to adjust acidity.
  • Serve soup into individual bowls, sprinkled with finely chopped fresh dill.