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Cold Beet Soup - Lithuanian Saltibarsciai

By: FTBLOSU

"This Lithuanian family recipe from the old country makes an awesome summer soup!"

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
1 Day 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
1/4 cup minced chives
1 bunch fresh dill, minced

Directions

Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.