A Lithuanian cold soup with a shocking, smack-you-in-the-face pink hue.
INGREDIENTS
- 1 pound red beets (peeled and cooked, reserve the cooking liquid)
- 2 medium cucumbers (peeled, seeded) and cut into 1/2-inch pieces
- 2 hard-cooked eggs (peeled)
- 1/4 teaspoon salt
- 2 green onions (trimmed and sliced)
- 1 cup sour cream
- 4 cups buttermilk
- Salt (to taste)
- Pepper (to taste)
- Garnish: fresh chopped dill
STEPS
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Gather the ingredients.
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While the beets are boiling, chop the onions, cucumbers, and egg whites finely.
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In a small bowl, mash the egg yolks with 1/4 teaspoon salt, combine with sliced green onion, and reserve.
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When the beets are tender, remove them from the cooking liquid (reserve the cooking liquid) and cool them in the refrigerator for at least 1 hour. When cool, grate the beets coarsely.
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Strain beet cooking liquid and return it to the cooking pot. Add sour cream and buttermilk, blending well.
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Mix in grated beets, chopped cucumbers, chopped egg whites, and mashed yolk-green onion mixture. Stir until well blended. Adjust seasonings.
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Pour into a container and refrigerate until well chilled. Taste for seasonings again and adjust if necessary. Serve in a chilled bowl or glass topped with chopped dill.
The soup is served with boiled potatoes in a separate dish.
Posted by: Liucija / Content / Mumbai, India; Vilnius, Lithuania