Easy Lithuanian Cold Beet Soup (Saltibarsciai)
This recipe comes from CSA member Audra Kubilius, who says: “It is a wonderfully refreshing meal during the hottest of summer days.”
4 to 6 large beets, scrubbed, boiled, peeled, cooled, grated; reserve 2 cups of the water in which beets were boiled
1/4 cup chopped green onions*
2 to 3 tablespoons chopped fresh dill*
1 large cucumber, peeled and chopped
1 tablespoon lemon juice
1 quart buttermilk
Salt and pepper, to taste
1 hard boiled egg, chopped (optional)
Put the beets and reserved liquid into a large glass bowl. Add the other ingredients, except the eggs. Add the buttermilk slowly, stopping when the soup has a somewhat thick consistency. (You may end up using less than the full quart, or alternatively, use the whole quart and add more beets and/or cucumbers to get a somewhat thick consistency.)
Add the eggs at this point if you are using them. Refrigerate at least 1 hour so that the flavors have a chance to blend. Serve with boiled potatoes.
*Cook’s note: Increase or decrease the amount of dill and green onions according to your preference.
Thanks Audra!