Cold Beetroot Soup (Saltibarsciai)

Step aside Gazpacho - welcome Saltibarsciai! This Lithuanian soup makes for a perfect lunch on a hot summer day. The soup is best enjoyed with a side of boiled potatoes.

Ingredients:

(makes 4 servings)

• 1L butter milk or Kefir

• 1/2 cucumber, grated

• 3 medium-sized beets (roughly 400g), cooked and grated

• 2 eggs, hardboiled

• 3 spring onions / scallions, finely chopped

• 1 tsp salt

• Fresh dill

Special Equipment Needed:

• Box grater

Instructions:

1. Coarsely grate the cucumber and cooked beets. Beets stain quite aggressively, so we like to wear a glove while grating them.

2. Finely chop the spring onions.

3. Cut the hardboiled eggs into small cubes and mix together with the salt and the finely chopped spring onions.

4. In a bowl, combine buttermilk, cucumber, beets, spring onions, and eggs.

5. Refrigerate for at least one hour.

6. Serve the soup in a bowl and garnish generously with fresh dill.

Skanaus!

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