Ingredients with Measurements:
- 4 medium-sized beets, peeled and grated
- 2 cucumbers, peeled and diced
- 3 hard-boiled eggs, chopped
- 1 bunch of fresh dill, chopped
- 1 cup of sour cream
- 4 cups of buttermilk
- 1 cup of water
- 2 tablespoons of white vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Serving bowls
Step-by-Step Instructions:
1. In a large mixing bowl, combine the grated beets, diced cucumbers, chopped hard-boiled eggs, and chopped fresh dill.
2. In a separate bowl, whisk together the sour cream, buttermilk, water, and white vinegar until smooth.
3. Pour the sour cream mixture over the beet mixture and stir until well combined.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
6. Serve the cold beet soup in individual bowls and garnish with additional chopped dill, if desired.
Time:
Preparation time: 20 minutes
Cooking time: None
Total time: 2 hours and 20 minutes
Temperature:
Refrigerate for at least 2 hours or overnight.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 206
Fat: 13g
Carbohydrates: 16g
Protein: 7g
Sodium: 423mg
Sugar: 11g
Fiber: 3g
Substitutions for ingredients:
- Greek yogurt can be used in place of sour cream.
- Lemon juice can be used in place of white vinegar.
- Fresh parsley or chives can be used in place of dill.
Variations:
- Add boiled potatoes or cooked chicken for a heartier soup.
- Use vegetable broth instead of water for a richer flavor.
- Add a dollop of horseradish for some extra kick.
Tips and Tricks:
- Grate the beets by hand or use a food processor for quicker preparation.
- Make sure to chill the soup for at least 2 hours before serving to allow the flavors to meld together.
- Adjust the amount of sour cream and buttermilk to your liking for a thicker or thinner soup.
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This soup is meant to be served cold, so there is no need to reheat it.
Presentation Ideas:
Serve the cold beet soup in clear glass bowls to show off the vibrant colors of the beets and cucumbers.
Garnishes:
Chopped fresh dill, sliced cucumbers, and hard-boiled egg slices make great garnishes for this soup.
Pairings:
This soup pairs well with crusty bread or a light salad.
Suggested Side Dishes:
Grilled chicken or fish, roasted vegetables, or a simple green salad would make great side dishes for this soup.
Troubleshooting Advice:
If the soup is too thick, add more buttermilk or water to thin it out. If it is too thin, add more sour cream.
Food Safety Advice:
Make sure to keep the soup refrigerated until ready to serve to prevent any bacterial growth.
Food History:
Cold beet soup, also known as "šaltibarščiai," is a traditional Lithuanian dish that is typically served during the summer months. It is made with beets, cucumbers, and buttermilk, and is often garnished with hard-boiled eggs and fresh dill.
Flavor Profiles:
This soup has a tangy and refreshing flavor, with a slight sweetness from the beets.
Serving Suggestions:
Serve this soup as a light and refreshing appetizer or as a main course for a summer lunch or dinner.
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Region: Lithuanian