Saltibarsciai /Chlodnik litewski / cold beet soup.
Shared from my Lithuanian friends.
What’s in a name?
It is easy on the tongue and tasty on the eye.
Here is a starting point:
4 boiled, peeled and chopped eggs
1 liter kefir
bunch of fresh beetroot and good size sweet potato (steamed)
1 large cucumber – peeled, quartered and sliced
Sliced leek / 1/4 cup shallots
1 bunch fresh dill, minced
Himalayan salt to taste
Put dill, shallots, cucumber, and salt into a glass bowl and massage or smash everything together with a wooden spoon.
Pour kefir into a large bowl; add eggs, cool beetroot and sweet potato + cucumber mixture.
Stir gently to combine.
Chill in refrigerator for 1-2 hours before serving.
The flavor will keep on evolving – better the following day.
My friends from Lithuania would serve with dill potatoes.
Love and bacteria, Xxoo Lynnie
How do you make beet soup? We would love to hear.