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Lithuanian Šaltibarščiai (Cold Beet Soup)
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
1485 minutes
Whip up a refreshing and vibrant Lithuanian cold borscht for a taste of summer in every bite.
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
  • 0.25 cup minced chives
Instructions:
  • Place the eggs in a saucepan, making sure they are in a single layer, and cover them with water, leaving about a 1-inch margin. Bring the water to a boil with the saucepan covered. Turn off the heat and let the eggs sit in the hot water for 15 minutes. Drain the water and cool the eggs by running them under cold water.
  • Peel and dice the eggs; transfer to a large bowl. Mix in buttermilk, beets, cucumber, dill, and chives; gently stir to blend. Refrigerate for 24 hours before serving.

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