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.
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.
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.
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.
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.
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.
At the end of cooking, for spiciness, you can add seasoning from grated horseradish, mustard, or increase the sourness with lemon juice.