Cold Lithuanian borsch is an analogue of Russian okroshka, but without the addition of the usual doctor's sausage and with the use of additional ingredients. It is worth noting that such a light dish can be prepared in just thirty minutes.
Lithuanian borscht: essential ingredients
- one percent fresh kefir without sourness - one liter;
- boiled water cooled 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;
- leeks with root bulbs - three small pieces;
- parsley and dill - one fresh bunch each;
- ground pepper and iodized salt - to taste and desire.
Cold Lithuanian borscht: processing of the main ingredients
To prepare such a dish, it is advisable to use dishes with a capacity of at least two and a half liters. You need to take two medium beets, rinse them well and send them to the pan for further boiling. At the same time, it is recommended that you prepare the remaining products.
Fresh radish and cucumbers must be rinsed in warm water, and then chopped into thin quarters. After that, you need to boil two chicken eggs to the slope of the yolk, cool, peel and chop into small cubes with a knife. You should also cut dill, parsley and leek.
Lithuanian borsch: recipe for cooking
After the beets become soft, it must be cooled in air, and then peeled and wiped through a coarse grater. The resulting mass should be poured into a large bowl, add the processed cucumber, radish, chicken eggs, herbs and leek. Also, vegetables need to be seasoned 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 ordinary boiled water to them.
Cold Lithuanian borsch: proper serving of dishes 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 has passed, borsch should be poured into soup plates and garnished with lettuce.
It is also worth noting that such a dish in the Baltics is customary to be served together with potatoes. To do this, take seven medium-sized tubers of vegetables, wash them, peel them and boil them in salt water. However, the potatoes can not only be boiled, but also baked in the oven in their skins, fried in a pan, steamed, etc.
Cold Lithuanian borsch: useful tips
- If you prefer to use cold borsch with “sourness”, then instead of boiled beets, it is better to add a similar pickled vegetable to such a soup.
- If you purchased too fat and thick kefir, then adding sour cream to the borsch is not recommended.
- To make such a dish tasty, it is advisable to take small and fragrant cucumbers, which have not yet fully formed grains.