Lithuanian
Saltibarsciai
Lithuanian cold beet soup with kefir, cucumber, and dill
Time20 min
Servings4
Calories—
LevelEasy
Ingredients
- Beetroot2 pcs
- Cucumber2 pcs
- Eggs2 pcs
- Dill20 g
- Potatoes600 g
- Kefir800 ml
- Salt1 to taste
Instructions
1
Boil the beetroot or use cooked beetroot and grate it coarsely.
2
Dice the cucumber finely and chop the dill.
3
Hard-boil the eggs, cool, and cut in half.
4
Mix kefir with beetroot, cucumber, dill, and salt.
5
Chill the soup for 30 minutes.
6
Serve with egg and boiled potatoes on the side.