Shalltibarshai

The main ingredient in this light soup is beets. It is she who gives the soup a beautiful color, rich taste and unique aroma. Beets can be cooked in any way convenient for you (boil, bake or steam). Cucumbers add lightness and freshness to the soup. Dill and green onions add their own vibrant flavor to the soup. Kefir turns soup into a bright pink dish. Chilled shaltibarschay is served with scalding hot potatoes (boiled, baked or fried).

Ingredients

• beets 2 pcs.
• fresh cucumbers 2 pcs.
• chicken eggs 3 pcs.
• fat kefir 500 ml
• fresh dill 1 bunch (s)
• green onions 1 bunch (s)
• lemon juice to taste
• sour cream to taste
• salt to taste
• ground black pepper to taste
• potatoes 6 pcs.
• vegetable oil 1 tbsp

Directions

1. Boil (bake) the beets until tender. Rinse cucumbers and herbs with water. Cut the cucumbers into strips. Grate the cooled beets on a coarse grater.
2. Chop green onions and dill. Mix all ingredients, season with salt and pepper. Pour kefir over the vegetables.
3. Mix well, add 1-2 tbsp if desired. tablespoons of sour cream and lemon juice. Adjust the consistency of the soup to your liking by adding cold boiled water, beetroot kvass or broth. Put in the refrigerator to cool.
4. Let's prepare a side dish. Rinse medium-sized potatoes very thoroughly. Boil until tender in a peel. Place the potatoes in a baking dish (skillet). Press down on each potato with a fork, sprinkle with coarse salt and oil.
5. Bake in the oven until golden brown.
6. Boil eggs, peel, cut into halves. Add to soup plate. Sprinkle potatoes with dill before serving.
7. Shaltibarschai (cold Lithuanian borscht) is served chilled with scalding hot potatoes. Bon Appetit!