Lithuanian Cold Borscht

A dish of unusual color is extremely demanding. Of course, this is not true, as the hardest thing you have to do is open two jars of pickled beets.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Onion, raw

  • 1 piece Sweet potato, unpeeled, fresh

  • 4 cup Peach, fresh

  • 1 piece Lemon, fresh, without shell

  • 1 dl Whey, sour, liquid

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 5 spoon Dill, fresh

  • 5 spoon Sour cream

  • 4 pieces Egg, fresh

Steps

  1. Peel the onion and cucumber, cut into smaller pieces and place in a multipractic. Add the beets with their liquid (about 4 cups) and blend into a smooth mixture. Pour everything into a larger bowl, then squeeze the lemon and add the lemon juice to the bowl. Add buttermilk and mix everything well.

  2. Season the soup with salt and pepper and sprinkle with dill. Stir in the sour cream and place the bowl in the refrigerator to cool the soup.

  3. Peel the cooled hard-boiled eggs and cut into quarters. Garnish the cooled soup with egg wedges and serve.

Nutrition Information (Per 100g)

  • Calories: 36.07 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 7.45 g
    • Sugars: 4.07 g
  • Protein: 0.75 g
  • Fiber: 1.36 g

Advice

You can also cook the beets yourself, the process of making borscht is the same, but we must not forget to add fresh dill. If the borscht is too thick, add water or buttermilk.