Cold Beet Soup - Lithuanian Saltibarsciai |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This Lithuanian family recipe from the old country makes an awesome summer soup! 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 |
Directions:
1. Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
2. Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
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