Lithuanian chilled beetroot soup with potatoes
Ingredients
Cold showers
- 1-2 eggs
- 0.5 l of kefir
- 200 g boiled, peeled beets
- 1 medium short-fruited cucumber
- 20 g fresh onion leaves
- 20 g fresh dill
Potatoes
- Potatoes, count 1 average size per person.
- 20 g butter, for seasoning the potatoes
- A pinch of dill and onion
- Salts
Instructions
- First, heat the pot for the potatoes. I boil potatoes and eggs at the same time. I put shaved, cut potatoes in cold, salted water and boil. At the same time, I add well-washed eggs. I scoop out the eggs after 10 minutes and run them under cold water to cool; I boil the potatoes until they become soft. I drain the boiled potatoes well, heat them until all the water evaporates, then add butter and wait until the butter melts and caramelizes a little. I add the herbs and give everything a light shake in the covered pot to mix well.
- Pour well-shaken kefir into a suitable-sized container, I immediately use the one in which I serve it.
- I add beets grated with a large beet grater.
- I add diced cucumbers, finely chopped onion leaves and dill.
- I mix everything carefully and add salt and serve immediately. Pour into plates, add half a hard-boiled egg and eat with potatoes.