Recipe Details

Lithuanian Šaltibarščiai (Cold Beet Soup)

Try this old family recipe for Lithuanian šaltibarščiai in summer for a cold, creamy, purply-pink borscht that's as refreshing as it is beautiful.

Makes:8 servings

Ingredients

4 large eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
1 bunch fresh dill, minced
¼ cup minced chives

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Directions

Prep:25 mCook:5 mReady:P1DT45 m

Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.