Lithuanian borscht cold

Lithuanian cold borscht is an unusual option and differs from our kholodnik or beetroot soup in that its base is always high-fat kefir. Beets are added boiled or pickled. The constant ingredients of borscht are egg, cucumber and herbs, and the addition of sausage or boiled meat is chosen by the hostess herself. Lithuanian cold borscht is always served separately with boiled potatoes.

Cold Lithuanian borscht with kefir - a classic recipe

The classic cold Lithuanian borscht, or “šaltibaršča,” involves kefir as the basis of the soup, boiled, baked or pickled beets and the addition of fresh cucumber, eggs and herbs. All ingredients are mixed, seasoned with kefir and the soup must be cooled before serving or the ingredients are taken cold. The soup will be light, low-calorie and satisfying at the same time. This borscht is served separately with boiled or fried potatoes.

1. 
   According to the recipe and the number of servings you need, all products are prepared at once. Beets and eggs are boiled in advance and cooled.
2. 
   Cucumbers are peeled and chopped either into small pieces or on a coarse grater.
3. 
   Green onion feathers are washed with cold water, dried with a napkin and cut into small pieces.
4. 
   Sliced ​​cucumber is placed in a bowl for borscht, chopped onion is added to it and everything is sprinkled with salt. Mix the cucumber and onion well with a spoon.
5. 
   Hard-boiled chicken eggs are peeled and cut into cubes.
6. 
   The eggs are transferred to the same bowl, and finely chopped dill is added to them.
7. 
   Boiled beets are peeled and cut into thin strips. Sliced ​​beets are transferred to the bowl, heavy sour cream is added and everything is mixed a little. Then kefir is poured in and the borscht is mixed again. A sample is taken and the taste is adjusted.
8. 
   Shaltiborstai, or cold Lithuanian borscht, prepared according to the classic recipe, is poured into plates and served for lunch. You can add half an egg to each plate. Bon appetit!

How to cook Lithuanian borscht with sour cream?

Lithuanian cold borscht is traditionally prepared with full-fat kefir, but not everyone likes kefir. In this recipe we prepare this soup with sour cream and water. The filling ingredients remain the same as for classic Lithuanian borscht: beets, fresh cucumbers and a boiled egg. We either boil or bake the beets. To make it more filling, we’ll add ham to the borscht, but this is optional if it’s men who will be eating.

Cooking time: 1 hour 10 minutes.

Cooking time: 10 minutes.

Servings: 5.

Ingredients:

• Beets – 2 pcs.
• Fresh cucumber – 3 pcs.
• Egg – 4 pcs.
• Ham – 400 gr.
• Sour cream – 0.5 l.
• Mustard – 30 gr.
• Lemon – 1 pc.
• Greens – 1 bunch.
• Water – 2.5 l.

Cooking process:

Step 1.We wash the beets well in advance and, without peeling them, bake or boil them until tender and cool. Then we clean it, chop it on a coarse or Korean grater and put it in a soup pot. Pour 2.5 liters of boiling water over the beets, add the juice of one lemon and the remaining skin to it to preserve its bright color, and leave to cool.

Step 2. Then prepare the ingredients for filling the borscht. Peel the cucumbers and cut into small pieces of arbitrary shape. Divide the hard-boiled eggs into whites and yolks. Cut a piece of ham and egg white into small cubes and place in a saucepan. Add chopped greens (green onions and dill) to them.

Step 3. In a separate bowl, grind four yolks with sour cream and a spoonful of mustard until smooth.

Step 4. Pour the prepared mixture over the chopped vegetables and ham, mix well and, covering the dishes with a piece of film, place in the refrigerator for 1 hour.

Step 5. Before serving, transfer the vegetable mass with sour cream to the pan with the beetroot infusion, removing the lemon skin, and mix everything again. We don’t add salt to the borscht.

Step 6. Pour the prepared cold Lithuanian borscht into plates, and each eater adds salt to taste. Bon appetit!

Cold borscht with beet tops in Lithuanian style

An alternative to the popular okroshka for the summer menu can be cold Lithuanian borscht. The highlight of this recipe is the young beet tops, which will give the borscht, in addition to taste, also benefits, because we add it raw. Borscht with beet tops is distinguished by its bright color, lightness and refreshing taste. We prepare borscht in Lithuanian style - with full-fat kefir.

Cooking time: 40 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Kefir 3.2% – 500 ml.
• Water – 250 ml.
• Beets – 1 pc.
• Beet tops – 1 bunch.
• Green onion – 1 bunch.
• Parsley – 1 bunch.
• Dill – 1 bunch.
• Radish – 1 bunch.
• Fresh cucumber – 5 pcs.
• Egg – 4 pcs.
• Salt – 1 tsp.

Cooking process:

Step 1. Prepare all the ingredients for Lithuanian borscht according to the recipe. The beets are separated from the tops and baked in foil in the oven. To roast young beets, 40 minutes is enough. Hard-boiled chicken eggs. Vegetables are washed well with cold water and dried with a napkin.

Step 2. Before preparing borscht, finely chop green onions, beet tops, parsley and dill.

Step 3. Fresh cucumbers are either cut into thin strips or grated, but sliced ​​cucumbers are crispier and juicier.

Step 4. Eggs are cut into small cubes. Sliced ​​vegetables with eggs are transferred to a bowl for cold borscht and sprinkled with salt.

National cuisines of the world have many recipes for cold soups: okroshka, tarator, beetroot soup, botvinya, kholodniki and others. An option for a light and refreshing soup for the summer table could be cold Lithuanian borscht with green onions. The basis for it is boiled beets. The constant ingredients will be an egg with fresh cucumber, and green onions will add a sharp and piquant taste. Season the soup with full-fat kefir.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Beetroot – 3 pcs.
• Fresh cucumber – 2 pcs.
• Egg – 4 pcs.
• Green onion – 1 bunch.
• Dill – 1/2 bunch.
• Kefir 3.2% – 1 l.
• Salt - to taste.

Cooking process:

Step 1. Rinse the beets for borscht well in advance, boil until tender without removing the peel, and cool.

Step 2. Then peel the boiled beets and cut into thin cubes.

Step 3.For this version of cold borscht, it is better to take long cucumbers, as they are less juicy and will retain color and taste well in the finished dish.

Step 4. Using a vegetable peeler, remove the peel from the cucumbers and cut them into small cubes. Immediately distribute the chopped vegetables evenly among plates.

Step 5. Peel pre-boiled eggs, cut into cubes and add to plates with chopped vegetables.

Step 6. Wash and dry the green onion and dill feathers with a napkin.

Step 7. Finely chop the greens, grate a little with salt and add to the rest of the ingredients.

Step 8. Then pour these Lithuanian borscht fillings with full-fat kefir and mix well. You can add a little chilled boiled water to the borscht, because not everyone likes thick soups. If desired, you can add sour cream to the Lithuanian borscht with green onions. Bon appetit!

Cold borscht with sausage in Lithuanian style

Lithuanian-style cold borscht is quite popular not only in Lithuania, and there are different versions with changes in its ingredients. Boiled beets and pouring kefir into sliced ​​vegetables remain unchanged for this borscht. The dish is dietary and the addition of sausage makes it more satisfying. Potatoes are not placed in borscht, but served separately.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Egg – 2 pcs.
• Beets – 2 pcs.
• Boiled sausage – 200 gr.
• Fresh cucumber – 1 pc.
• Green onion – 1 bunch.
• Dill – 1 bunch.
• Kefir 3.2% – 0.5 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Boiled beets are peeled and chopped on a coarse grater. Then it is immediately transferred to the borscht pan.

Step 2.Boiled eggs are cut into cubes or also grated, as you prefer, and transferred to the beets.

Step 3. The boiled sausage is cut into thin strips.

Step 4. The washed green onions and dill are finely chopped. The sliced ​​sausage, cucumber and herbs are transferred to the pan with the rest of the ingredients.

Step 5. The components of cold borscht are sprinkled with salt and black pepper and you can add a little sour cream to them. Then everything is mixed well.

Step 6. Lastly, kefir is poured into the borscht, and the borscht is mixed again. If the soup turns out thick, add a glass of cold boiled water. Lithuanian-style borscht prepared with sausage is served for lunch. Bon appetit!