This Lithuanian family recipe for šaltibarščiai is from the old country. It makes an awesome summer soup! It’s a quick and easy meal for hot days.
INGREDIENTS
- 4 large eggs
- 1 quart buttermilk
- 1 pound beets, peeled and shredded
- 1 large English cucumber - peeled, quartered, and sliced
- 1 bunch fresh dill, minced
- ¼ cup minced chives
TIP: You can use canned beets (three 15-ounce cans) instead of fresh beets if preferred.
DIRECTIONS
- Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
- Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.
Other Names
- Poland: Chłodnik
- Belarus : Holodnik
- Denmark : Rødbedesuppe
Lithuanian Cold Beetroot Soup
