Cold Beet Soup, Saltibarsciai,
also known as known as cold
or cold bortsch or cold borscht
I have are happy variations around a theme for cold beet soup, Lithuanian style. All have been kitchen and taste tested and
are delightful indeed. All are accompanied by some boiled potatoes sprinkled with a bit of chopped dill.
are two cold borsch beet soup recipes followed by a third which I’m not even going to write down – I’m sending
you off to watch a neat and short video on the making of cold borsch. The most difficult thing there will be to open two cans
of whole beets.
About 5 large grated beets that have
had skins removed after being well scrubbed and boiled. (You know – just rub the skins off when the beets are cool enough
Reserve 2 cups of the water used for boiling the beets.
1 larger size cucumber, peeled and
2 or 3 tablespoons chopped fresh dill depending on taste
About 1/4 cup chopped green onions,
otherwise known as scallions
1 tablespoon lemon juice
1 quart of cold buttermilk (Do not use low fat
salt and pepper to taste
1 hard boiled egg, chopped (I like
Grated beets, chopped cucumbers, chopped dill, green onions and reserved
cooking water are all gently blended in a large bowl.
Whisk together lemon juice and buttermilk and slowly pour over the beet
mixture until the consistency satisfies you. Go slowly; you might not want to use the entire quart.
Add salt and pepper
Gently blend in the chopped egg.
Caution on the reserved beet water – the beets will have to be ultra
clean before boiling – grit in the soup would be terrible.
Refrigerate until well chilled.
to have some boiled potatoes ready to go with, sprinkled with some chopped fresh dill of course.
Almost the same recipe as above but don’t reserve any of the
Maybe reduce the cucumber to a medium (?) and the beets to three.
two hardboiled eggs and reduce the chopped fresh dill to one tablespoon.
thinly slice the beets, cucumber and if you can the eggs into very thin strips, as in matchsticks.
the buttermilk in a large bowl and add everything else. If you need more liquid, water or ice cubes are suggested. Me, I would
reserve the cooking liquid and add a
touch of that.
cold and garnish with the chopped dill.
No buttermilk – grate the beets and boil
in sufficient water boil the beets, and their chopped stems and leaves. When cool add sour cream, not buttermilk, plus chopped
hard boiled eggs, chopped cucumber and chopped green onion. For a bit more “pop” on the tongue add some lemon
juice to taste.
Or use defatted chicken stock rather than buttermilk.
kefir rather than butter milk or sour cream.
Serve the potatoes cold – made the day
before and refrigerated.
Best advice I read is to just imagine that you are making a salad
to which something is added to make it a soup. I like it thinner than salad but thicker than soup!
Have fun with it all – it’s soup!