Lithuanian Cold Borscht

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lithuanian Cold Borscht

Ingredients

Chicken Egg - 3 pieces
Herbs - 1 bunch
Cucumbers - 3 pieces
Kefir - 20 fl oz
Spanish onions - 1 piece
Beetroot - 0.1 oz
Salad Potatoes - 4 pieces
Turnips - 7.1 oz

Step by Step guide

Step 1

Peel the beetroot, cut it in half or quarter it. Put it to boil. After 30–40 minutes of boiling (depending on the density and freshness of the beetroot), add 2 tablespoons of apple (or grape) vinegar and let it simmer on low heat for another 15–20 minutes.

Step 2

At the same time, boil the eggs. If deviating from the standard Lithuanian cold borscht recipe, boil the potatoes.

Step 3

Meanwhile, take your time to chop the onion, herbs, and if deviating from the recipe, the radishes.

Step 4

Remove the beetroot, let it cool, and grate it or cut it into cubes, whichever you prefer. Peel the eggs and chop them using an egg slicer or simply cut them. Peel and chop the potatoes. The key with fresh potatoes is not to overcook them!