Gaby
A delightful surprise for tourists ordering this national dish in Lithuanian restaurants and cafes is often the accompanying “bonus” dish: a serving of hot boiled potatoes with dill is always added to the local cold sour milk soup. This combination achieves the perfect balance of flavors in Lithuanian cuisine. The main ingredient, beets, plays a starring role, offering numerous health benefits for the cardiovascular and hormonal systems, enhancing metabolism, replenishing iron deficiency, and preventing anemia. The folic acid found in this vibrant root vegetable rejuvenates tissues, while the lipotropic substance betaine helps detoxify and cleanse the liver. Additionally, manganese supports bone and brain health. Overall, every component in the summer Lithuanian borscht is beneficial. This light and tasty dish is the best way to nourish your body during the heat.
Ingredients (for 4 servings): 500 g of young beets (can include the greens), 500 ml of boiled water, 750 ml of kefir or sour milk, 100 g of sour cream, 2 eggs, 50 g of cucumbers, 20 g of green onions, 10 g of dill.
Wash the young beets (if one weighs 250 g, you’ll need two) and place them in a pot with cold water, having previously trimmed the greens (as they have different cooking times). Put the pot on the stove, bring it to a boil, cover it, and simmer on medium heat for about an hour until tender. Near the end, you can add the greens (though this step is optional). Once cooked, let the beets cool.
Hard boil the eggs (10 minutes after boiling). Drain the hot water and rinse with cold water to cool them down.
Peel the cooked beets and slice them into thin strips. Quickly chop the boiled greens, rinsed green onion tops, and dill. Cut the washed cucumbers into rounds and the boiled eggs into wedges.
Whisk together the kefir or sour milk. Add the sour cream and water, mixing well. Incorporate the other ingredients, reserving one sliced egg for garnish: decorate the dish with egg wedges after it has chilled for an hour. Serve the Lithuanian cold borscht with hot boiled potatoes.
Life Hack
To speed up the preparation of the cold soup, having pre-cooked or roasted beets on hand can be a lifesaver. They can be stored in the refrigerator for up to four days without losing flavor.
