How to make Lithuanian Saltibarsciai (Cold Beet Soup) Recipe
Wednesday, June 24, 2020
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This Lithuanian family formula from the old nation makes a wonderful summer soup! Present with warm Yukon Gold potatoes.
Ingredients
- 4 eggs
- 1 quart buttermilk
- 1 pound beets, peeled and shredded
- 1 large English cucumber - peeled, quartered, and sliced
- ¼ cup minced chives
- 1 bunch fresh dill, minced
Directions/Instructions
- Spot the eggs into a pan in a solitary layer and spread the eggs with water by 1 inch. Spread the pan and heat the water to the point of boiling. Expel from the warmth and let the eggs remain in the high temp water for 15 minutes; channel. Cool the eggs under virus running water in the sink. Strip and cleave the eggs.
- Empty the buttermilk into a huge bowl; include the eggs, beets, cucumber, chives, and dill. Mix tenderly to consolidate. Chill in fridge for 1 entire day before serving.
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