"This Lithuanian family recipe from the old country makes an awesome summer soup!" — FTBLOSU
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beets, peeled and shredded
English cucumber - peeled, quartered, and sliced
fresh dill, minced
Having a surfeit of beets (which I love) I found this recipe several days ago and made it, substituting a few green onions for the chives, having been informed that they are a perfectly acceptable substitute by Baltic friends. I found it very bland, and then realized no salt was in the recipe. I found it needed 2 tsp. (adjust to taste), and a good grate of pepper. It still was nothing special. I refrigerated it for a day or so and, oh my(!), what a wonderful improvement. The dill became redolent in the soup. I added a squeeze of lemon and a spoon of sour cream and it was irresistible! So - when you first make it - remember - it does need the day or so in the refrigerator. It's on my keeper list!
this soup is delicious!! i enjoy eating it with a side of boiled potatoes, just like grandma served it!!
My great grandmother was from Russia and made this soup. It is called holodnik. I thought we were the only ones that ate this. The only thing different is that we added a few thinly sliced radishes and added ice cubes after it was all combined. It's excellent!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cold Beet Soup - Lithuanian Saltibarsciai
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 34
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