Lithuanian Cold Soup

A community recipe by graz

Not tested or verified by Nigella.com

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Introduction

It's tipical summer soup from East area of Poland and Lithuania. Orginally this dish is based on veal stock and is served with slices of cooked veal and crayfish. My proposition is much easier but also delicious and refreshing.

Ingredients

Serves: 0

Metric Cups

5 beetroots (cooked)
1 cucumber
1½ millilitres buttermilk
⅕ millilitre cream
chives
2 medium eggs (hard boiled)
1 pinch of salt
1 pinch of pepper

5 beets (cooked)
1 cucumber
fluid ounce buttermilk
fluid ounce cream
chives
2 medium eggs (hard boiled)
1 pinch of salt
1 pinch of pepper

Method

Lithuanian Cold Soup is a community recipe submitted by graz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut beetroots and cucumber into small pieces. Chop chives.

Mix it with buttermilk and cream, if colour isn't enough pink for you can add a little bit of water after cooking beetroots.

Season soup. Put the soup to the fridge for 2-3 hours.

Served it with half of an egg.

Cut beets and cucumber into small pieces. Chop chives.

Mix it with buttermilk and cream, if colour isn't enough pink for you can add a little bit of water after cooking beets.

Season soup. Put the soup to the fridge for 2-3 hours.

Served it with half of an egg.

Additional Information

Some people add also chopped radish but as for me it isn't necessary. The flavour should be a bland of sweetness and sour. If the harmony of this tastes isn't well balanced add lemon juice or teaspoon of sugar.