Lithuanian Borscht (Cold Borscht)June 26th, 2010 in Cold Soups, Soups by Julia Volhina
There is more than one recipe for borscht on this website, if you are looking for some other recipe, try here: all borscht recipes.
Are you suffering from hot weather like me? When outside feels like in the oven there is no better food to eat than cold soup. Lithuanian borscht is a nice refreshing buttermilk based cold soup you can put together without any extra hassle and then enjoy it sitting on the patio.
The real trick to Lithuanian borscht is to find good kefir – it should be original kefir which hasn’t been flavored with any tastes, not salted and not sweetened. I used plain unsweetened kefir (can be replaced with buttermilk) from Lifeway and it worked out perfectly.
The rest of ingredients: vegetables (beets, cucumber and greens) and hard boiled eggs, are easy to get and not pricey at all. And btw, even though this soup is called a “borscht”, the only thing it has in common to other borschts, I guess, is the color.
- 1lb beets (2-3 beets, depends on size)
- ½ english cucumber (or 2-3 baby cucumbers)
- 2-3 eggs
- Small bunch of green onions (like 4-5 stems, not more)
- Small bunch of fresh green dill
- 1 quart of original kefir or buttermilk
- About 1 quart of cold boiled water
- 3 tablespoons of original sour cream
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: boil beets skin on and cool them down till room temperature (this takes some time, you can boil them in advance, even a night before to speedup the process; using canned beets is another alternative, but I never did it myself); also boil eggs till hard, cool then down too; rinse greens and cucumber:
- Once boiled beets are cooled down, skin them:
- Take big cooking pot and grate there boiled beet into it using big slots of grater:
- Peel and dice eggs: And add them to the cooking pot:
- If cucumber has hard bitter skin – remove skin, also if seeds appear to be hard – remove them too. Then dice cucumber and add to the cooking pot:
- Clean green onion, chop it and add to the cooking pot:
- Add finely chopped fresh dill:
- Add 2-3 tablespoons of sour cream and season with salt:
- Mix everything:
- Add all buttermilk:
- Add about the same amount of water (or more, to taste) and mix everything. Cover cooking pot with a lid and put it to the fridge or cool place for about an hour to let flavors meld:
- Serve cold out of fridge as a soup course before main dish. Works perfect for hot summer days:
How many servings is this ?
I would say about 6
Thank you so much for sharing your recipe. I’d never even eaten it before, let alone prepared it, but my partner has just said that this is better than the borscht his Lithuanian mother used to serve!
Thanks fro trying! I am glad you like it 🙂
This recipe is spot on! This Irish lasse fell in love with this amazing chilled soup 20 years ago while dating a Lithuanian gentleman who wooed me with his mother’s recipe! Such great comfort food, and warm memories of chilled beet soup on hot summer days! Thank you for sharing!
Thank you for this recipe. I am 88 years old; my husband was Lithuanian-born, came to Australia in 1948, as a DP refugee. He taught me how to make this, but he died ten years ago and I have not made it since.
Then my ‘kids’ (children, grand-children, great-grand-children) asked me to make it as my sole contribution to the Christmas feast. With the help of your recipe, I can do it; am trying it out on my sister and her sister-in-law (Aussies like me) tomorrow for our Saturday lunch. Wish me well; the illustration looks just like Anton’s creation.
Good luck! 😉
I have made this recipe about 3-4x a year for the past 2 1/2 yrs.
All time fave borscht recipe.
Thank you so much!
You are welcome, thanks for trying it 🙂