How to cook cold Lithuanian borsch

Cold Lithuanian borsch is an analogue of Russian okroshka, but without adding the usual doctor's sausage and using additional ingredients. It is worth noting that such a light dish can be cooked in only thirty minutes.

Lithuanian borsch: the necessary ingredients

• One per cent fresh kefir without "sour" - one liter;
• Chilled to room temperature boiling water - one liter;
• Twenty percent sour cream - four large spoons;
• Fresh beet - two medium pieces;
• Radish fresh - six large pieces;
• Fresh cucumber - two medium pieces;
• Potatoes - seven medium tubers;
• Eggs of chicken - three small pieces;
• Leeks with a root bulb - three small pieces;
• Parsley and dill - one fresh bunch;
• Pepper ground and salt iodized - to taste and desire.

Cold Lithuanian borsch: processing of main ingredients

To prepare such a dish, it is advisable to use dishes with a capacity of at least two and a half liters. It is necessary to take two medium beets, rinse them well and send them to a pan for further boiling. At the same time, it is recommended that you prepare the rest of the products.

Fresh radishes and cucumbers must be rinsed in warm water, and then chopped into thin quarters. After this, you need to boil two chicken eggs to the steepness of the yolk, cool, peel off the shell and chop the knife into small cubes. You should also cut dill, parsley and leeks.

Lithuanian borsch: recipe for cooking

After the beet has become soft, it must be cooled in air, and then cleaned and wiped through a large grater. The resulting mass should be poured into a large bowl, add the processed cucumber, radish, chicken eggs, greens and leeks. Also, vegetables should be sprinkled with salt, pepper (according to taste and desire), one liter of low-fat kefir and four large spoons of sour cream. All the products must be mixed, and then poured into them the usual boiled water.

Cold Lithuanian borsch: the correct serving of food to the table

Before serving such an unusual soup for dinner, it should be placed in a refrigerator for about two hours. At the end of the time, borsch must be poured over soup plates and decorated with lettuce leaves.

It is also worth noting that a dish in the Baltic States is usually served with a potato. For this it is required to take seven medium tubers of the vegetable, wash them, peel them and boil them in salt water. However, the potatoes can not only be boiled, but also baked in the oven in a uniform, fried in a frying pan, processed by steam, etc.

Cold Lithuanian borsch: useful advice

1. If you prefer to use cold borsch with "sour", then instead of boiled beet in such a soup is better to add a similar pickled vegetable.
2. If you have bought too fat and thick yogurt, then add sour cream to borscht is not recommended.
3. To make such a dish tasty, it is desirable to take small and fragrant cucumbers, which have not completely formed kernels.