Recipe of Cold Cucumber Mint Soup Recipe

Lithuanian Saltibarsciai (Cold Beet Soup)

Ladle the mixture into cold bowls or refrigerate until serving.

Recipe Summary Lithuanian Saltibarsciai (Cold Beet Soup)

This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.

Ingredients | Cold Cucumber Mint Soup Recipe

4 eggs

1 quart buttermilk

1 pound beets, peeled and shredded

1 large English cucumber - peeled, quartered, and sliced

¼ cup minced chives

1 bunch fresh dill, minced

Directions

Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.

Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.

Substitute 3 cans small beets if preferred.

Info | Cold Cucumber Mint Soup Recipe

prep: 20 mins cook: 15 mins additional: 1 day total: 1 day Servings: 8 Yield: 8 servings

TAG : Lithuanian Saltibarsciai (Cold Beet Soup)

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Borscht,