Cold beetroot soup (Šaltibarščiai)

Ingredients (serves four)

• 1 l · Kefir
• 50 ml · Mineral water
• 50 ml · Milk
• 500 g · Boiled beetroots, peeled
• 4 · Short-fruited cucumbers
• A handful · Scallions
• A handful · Fresh dill
• 3 · Hard-boiled eggs
• 15 ml · Lemon juice
• A pinch · Salt
• A pinch · Sugar

Process

1. Cut up your ingredients:
• Julienne the boiled beetroots into thin strips;
• Slice and quarter the cucumbers;
• Chop the scallions into small circles;
• Finely chop the dill.
2. In a large bowl or pot, mix the prepared ingredients. Pour in the kefir, mineral water, milk, and lemon juice;
3. Add a pinch of salt and sugar. Stir thoroughly until the soup turns a vibrant pink color;
4. Ladle the soup into bowls. Halve the hard-boiled eggs and place one half in each bowl. Garnish with extra dill and serve immediately.

Note

• Traditionally, this soup is enjoyed with a side of boiled or roasted potatoes.