Cold Beet Soup with Dill (Lithuanian Borscht)
Ingredients
- 3 medium cooked beets, grated or finely diced
- 1 medium cucumber, diced
- 4 hard-boiled eggs, peeled u0026 halved or chopped
- 3 cups kefir, buttermilk, or Lithuanian-style fermented milk drink
- 1 cup cold water or beet cooking liquid (adjust for thickness)
- ½ cup sour cream or Greek yogurt
- 3 tbsp fresh dill, finely chopped
- 2 green onions, thinly sliced
- 1–2 tbsp lemon juice or vinegar (to taste)
- Salt u0026 pepper to taste
- Traditional Side
- Hot boiled potatoes, with butter u0026 dill — for serving
Instructions
- Prepare Ingredients : Grate or finely chop pre-cooked beets. Dice cucumber, slice green onions, chop dill.
- Combine the Base : In a large bowl, add: Beets,Cucumber ,Onion u0026 dill,Mix gently.
- Add Dairy u0026 Season : Pour in kefir/buttermilk ,Add sour cream/yogurt ,Stir until creamy ,Season with salt, pepper u0026 lemon juice
- Adjust Consistenc : Add cold water or beet liquid a little at a time until desired thickness.
- Chill to Perfection : Refrigerate at least 1 hour for flavors to fully develop.
- Serve : Top with chopped or halved hard-boiled eggs