Recipe and Cooking Secrets Beautiful Cold Borscht (Lithuanian Saltibarsciai)
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To treat yourself to something tasty and refreshing in the summer heat, Lithuanian cold borscht is suitable. This is a very tasty dish that is perfect for summer, when you don’t even want to think about hot and heavy food.
Cold borscht is prepared in just 15-20 minutes (provided that the beets are cooked in advance) from affordable and inexpensive ingredients.
This soup is very common in Lithuania, where it is called saltibarsciai and is served with hot boiled potatoes. It will be a great alternative to traditional okroshka.
Ingredients
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Nutrients
Calories
49.8
49.8
Carbohydrates
4.89
4.89
Fat
1.93
1.93
Protein
3.12
3.12
Step by step method
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Step 1
Boil the beetroot in lightly salted water in advance. We rub the cooled beets on a coarse grater. Wash cucumbers. If bitter, cut off the peel, and then proceed to cutting.
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Step 2
We combine beets and cucumbers in one pan. Rinse the greens under running water, dry, chop and send there.
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Step 3
Radishes, like cucumbers, are chopped into thin slices. Throw in a saucepan. Pour all products with kefir and season with sour cream. Do not spare sour cream, the more it is, the tastier.
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Step 4
We leave the cold Lithuanian borscht in the fridge for an hour. Together with such borsch, it is customary to serve a side dish in the form of boiled potatoes with a bunch of fresh herbs.
Tips & variations
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In principle, the Lithuanian version of cold borscht is not much different from the hot Ukrainian borscht. The main difference is that boiled beets are added to Lithuanian cold borscht and seasoned with kefir.
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And one more interesting aspect - boiled potatoes are not put in Lithuanian cold borscht, they are served with borscht as an addition and they eat a cold dish with boiled potatoes as a bite.
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Important: kefir should not be very acidic. It is better to take fatter kefir. And if the borscht turns out to be thick, add a little cold boiled water.
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To make the aroma of fresh herbs stronger, and the taste of borscht sharper, green onions, parsley and dill are lightly rubbed with salt. Then they add everything that is needed, pour it with kefir and let it brew a little.
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In the recipe for cold Lithuanian borscht, beets are added both from the last harvest and young ones. You can boil it in water, in a water bath, or simply bake it in the oven, wrapping the root crop in foil.
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At the end of cooking, for spiciness, you can add seasoning from grated horseradish, mustard, or increase the sourness with lemon juice.
German
I was born and raised in Lithuania. And this, of course, has left its mark. Therefore, I absolutely do not eat, much less like making okroshka, but Lithuanian cold borscht – with great pleasure))). And now my loved ones, have even forgotten about the okroshka and ask for cold borscht. This is exactly the kind of cold borscht served in all Lithuanian eateries and cafes. They even sell special kefir for cold borscht.
Kristina
I cooked this light borscht in a hurry, it’s delicious, but for me, somehow, instead of radish, I’d rather put radish next time, it won’t be so bitter, something new for myself and cook very quickly
Nata
Why Lithuanian? Such a borscht. or rather, beetroot is eaten in Belarus. in the southern regions of Russia and so on. There are hot types of beetroot, there are summer, cold. They are cooked in beef or chicken broth with the addition of herbs: parsley, celery and so on.
Karina
russia stole the recipe too? Actually, she can’t do anything else.