I used plain unsweetened kefir (can be replaced with buttermilk) from Lifeway and it worked out perfectly. of the salt and cook just till tender, drain and cold. Works perfect for hot summer days. This cold borscht, perhaps of Lithuanian origin, is less familiar in North America, but has many of the same lovely colors and flavors as the hot beef borscht. Remove the beets to a bowl with a slotted spoon and set … 1 pound beets (2-3 beets) 1 large potato (or 2-3 small ones) ½ English cucumber (or 2-3 baby cucumbers) 2 large eggs 4 scallions Small bunch of fresh green dill (optional) 1 quart of kefir or buttermilk 1 quart of cold water 3 tablespoons of sour cream Salt to taste. Recipe Tips. This is my friend Sasha's Russian family recipe for borscht. Bring to the boil and simmer over medium heat for … We also use third-party cookies that help us analyze and understand how you use this website. In a large saucepan, add in all the trimmed (unpeeled) beetroots and cover with cool water. Try also Lithuanian Cold Borscht, it is Chłodnik with beets, served with hard boiled egg. Would love your thoughts, please comment. In a pot mix buttermilk with kefir and sour cream. The original recipe, a Lithuanian one, is without potato.). Cool broth slightly. Remove stems and leaves from beets, but leave on skins. Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Once melted add the carrot, celery and onion and cook gently for a few minutes. Cut off beet tops, trim, peel and rinse under cold water. And you know what? My grandmother used it on all her salads and everything else on the plate would be tinted purple… A dollop of sour cream or yogurt is optional, of course, but that bit of creaminess and tang is the ideal foil to the sweetness of the beets. https://www.foodnetwork.com/recipes/ina-garten/summer-borscht-recipe Mix everything together. We liked best whichever we were being served, and I still alternate, indiscriminately. In a large saucepan, add all the trimmed (unpeeled) beetroots and cover with cold water. In a separate saucepan, cover the potatoes with water, add in 1 tsp. I love it when I'm at my moms home :). This tangy salad popular in Eastern Europe, plays on sweet/bitter contrasts and is really healthy. Cool broth slightly. - Wikipedia. Passover at Home. I have made this recipe about 3-4x a year for the past 2 1/2 yrs. Recipe … This soup is really refreshing, especially in a hot summer day. The soup is really at its best flavor if eaten with boiled eggs and baked potatoes (I will soon share the recipe of the best roasted potatoes). Passover, Commemorating the Exodus. Holodnik is a a little like cold borscht, but tangier. I am 88 years old; my husband was Lithuanian-born, came to Australia in 1948, as a DP refugee. For a light lunch or dinner on a hot summer's day, it is very easy to make and can be stored in the refrigerator for up to five days. Pour into the tureen cold beet broth, clean in the cold for a while; Finely chop the greens and onions, season the borscht and serve cold. When outside feels like in the oven there is no better food to eat than cold soup. In a large saucepan, add all the trimmed (unpeeled) beetroots and cover with cold water. Once boiled beets are cooled down, skin them: Take big cooking pot and grate there boiled beet into it using big slots of grater: If cucumber has hard bitter skin – remove skin, also if seeds appear to be hard – remove them too. Chill in pot until cold, at least 4 hours and up to 1 day. Put all diced ingredients in a large bowl and pour the kefir and buttermilk. LITHUANIAN BORSCH : 3 lbs. Cold Summer Borscht Serves 6. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. The soup is really at its best flavor if eaten with boiled eggs and baked potatoes (I will soon share the recipe of the best roasted potatoes). Stir gently to … Filling, hearty, and meant to keep you warm from the inside, Lithuanian food is certainly something worth trying. In a small bowl, mash the egg yolks with 1/4 teaspoon salt, combine with sliced green onion, and reserve. Reduce heat, … 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. Add the cream, mustard, mayonnaise and crushed garlic. Ladle soup into bowls. Cold Lithuanian Borscht With Beetroots, Cucumber, Radish, Dill, Kefir, Buttermilk, Eggs, Lemon Juice, Sea Salt. He taught me how to make this, but he died ten years ago and I have not made it since. These cookies do not store any personal information. I would be … Beets for this refreshing cold soup were sometimes finely diced, other times coarsely grated. Almost all Russians prefer to cook such a dish as okroshka. The soup is served cold, as its name indicates. Its Lithuanian dish ! We liked best whichever we were being served, and I still alternate, indiscriminately. Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Spoon fat from top of chilled broth and discard. Are you suffering from hot weather like me? Serve cold. Useful tips. Hot borscht soup, originating in Europe, contains beets as well as hearty chunks of beef and beef bone broth. When the beets are tender, remove them from the cooking liquid … Set aside to cool. When outside feels like in the oven there is no better food to eat than cold soup. Mix with cooled beets. Rinse the beets in cold water and cool by placing them in the refrigerator. Saltibarsciai (shalt-eh-barsh-chay) is a cold version of the well-known and loved borscht; (red beet soup) found throughout Eastern Europe including Lithuania… Chop the eggs, radish and peeled cucumber into small dice. Bring to the boil and simmer over medium heat for 40 minutes or until tender. - Wikipedia. Wish me well; the illustration looks just like Anton’s creation. Crecipe.com deliver fine selection of quality Lithuanian saltibarsciai (cold beet soup) recipes equipped with ratings, reviews and mixing tips. Yes, beets again (check out my beet salad from not too long ago). Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Cold Lithuanian Borscht With Beetroots, Cucumber, Radish, Dill, Kefir, Buttermilk, Eggs, Lemon Juice, Sea Salt. neck bones 6 fresh tomatoes or 1 can tomatoes 1 c. shredded cabbage 1 onion, chopped 5 cooked red beets, chopped or 1 can diced beets (reserve juice) Lithuanian dishes are heavily reliant upon root vegetables (potatoes and beetroot), meat and dairy products, which can all be grown in Lithuania’s cold climate. Thank you for this recipe. Cut up beetroots into pieces and blend using blender. Passover Food. It means literally cold borscht, made with kefir, if you cannot find kefir you can replace it with buttermilk. My Jewish Learning is a not-for-profit and relies on your help. Cold borscht is a Russian/ Ukrainian beet soup served chilled for those hot summer days where you want something refreshing and light but full of flavor. I guess its more like Okroshka so if you enjoyed that, you’ll like … It’s more rich and at the same time more time consuming, yet so worth it:) Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. Season with salt, pepper, add a splash of lemon juice. Spoon fat from top of chilled broth and discard. Gorgeous isn’t it? 1. Learn how your comment data is processed. In a deep pot, cover beets with When beets are cooked, remove them from the water, reserving 2 cups of the liquid. 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