Ingredients with Measurements:
- 4 medium beets, peeled and grated
- 2 cucumbers, peeled and diced
- 4 hard-boiled eggs, chopped
- 1 bunch of scallions, chopped
- 1 cup of sour cream
- 1 cup of buttermilk
- 1 cup of water
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, mix together the grated beets, diced cucumbers, chopped eggs, and scallions.
2. In a separate bowl, whisk together the sour cream, buttermilk, water, and lemon juice until smooth.
3. Pour the sour cream mixture over the beet mixture and stir to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
6. Serve cold with additional chopped scallions or dill for garnish.
Time:
Preparation time: 15 minutes
Cooking time: None
Total time: 2 hours 15 minutes (including chilling time)
5. Temperature:
Serve cold
Serving size:
4-6 servings
Nutritional information:
Calories: 195
Fat: 12g
Carbohydrates: 16g
Protein: 7g
Sodium: 265mg
Sugar: 10g
Fiber: 4g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Regular milk can be substituted for buttermilk.
- Red wine vinegar can be substituted for lemon juice.
Variations:
- Add chopped fresh dill for additional flavor.
- Use vegetable broth instead of water for a richer flavor.
- Add boiled potatoes for a heartier soup.
Tips and tricks:
- Use a food processor to grate the beets quickly and easily.
- Make sure to chill the soup for at least 2 hours to allow the flavors to meld.
- Adjust the amount of lemon juice and salt to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve cold, do not reheat.
Presentation ideas:
Serve in a clear glass bowl to show off the vibrant colors of the soup.
Garnishes:
Chopped scallions or dill.
Pairings:
Crusty bread or crackers.
Suggested side dishes:
Grilled chicken or fish.
Troubleshooting advice:
If the soup is too thick, add more water or buttermilk to thin it out.
Food safety advice:
Make sure to wash the beets and cucumbers thoroughly before using.
Food history:
Cold beet soup, or šaltibarščiai, is a traditional Lithuanian dish that is typically served during the summer months.
Flavor profiles:
The soup has a tangy and slightly sweet flavor from the sour cream and beets, with a refreshing crunch from the cucumbers.
Serving suggestions:
Serve as a light lunch or as a refreshing appetizer.
Related Categories
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Region: Lithuanian