Quick & Refreshing Lithuanian Cold Borscht

Delicious and refreshing, best for hot summer days! Lithuanian cold borscht with beet kefir is a quick version of an appetizing dish, perfect for lunch during the heat, when you don’t even want to think about hot and heavy food. Try it and you wonʼt regret it!
cook time: 40 min
Ivy Ramsay
Quick & Refreshing Lithuanian Cold Borscht

Nutrition Facts (per serving)

67
Calories
3g
Fat
6g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Eggs 1 pc
Sour cream 3 tbsp
Green onions 20 g
Beet 1 pc
Dill to taste
cucumbers 1 pc
Kefir 1 cup

Recipe instructions

Step 1

Step 1
How to make Lithuanian cold borscht with beet kefir? Prepare all the necessary products. It is better to take kefir with a high percentage of fat content. Pre-boil the beets, cool and peel. You can also bake beets or take pickled vegetables. Boil the eggs hard. How to do this correctly, read in a separate article at the link at the end of the recipe. Cool the boiled eggs and peel them. Wash and dry the greens and cucumber.

Step 2

Step 2
Grate the beets on a coarse grater. You can also cut the beets into cubes or bars.

Step 3

Step 3
Divide the egg into white and yolk, grate the white on a coarse grater.

Step 4

Step 4
Peel the cucumber and also grate it. If desired, the cucumber can also be cut into cubes and cubes.

Step 5

Step 5
Finely chop the dill and onion and rub well with salt. It is convenient to do this in a mortar.

Step 6

Step 6
Mash the yolk with a fork and mix with sour cream.

Step 7

Step 7
Mix beets, eggs, cucumbers, herbs and sour cream with yolk in a separate container. For spiciness, you can add garlic, horseradish, mustard or vinegar.

Step 8

Step 8
Pour kefir over everything. Let the borscht brew for about half an hour. Kefir can be replaced with buttermilk, yogurt, ayran, yogurt, whey. If the soup is too thick, it can be diluted with cold boiled water. Cold borscht should be consumed fresh; after storage it loses its taste. Sometimes ice cubes are added to it when serving. Bon appetit!

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