Bohemia Village Voice

Šaltibaršciai (Lithuanian Cold Beet Soup)

By Sarah Janes June 2010

Saltibarsciai

Ingredients

• 2-3 medium to large red beets (about 1 pound)
• water
• 2 medium cucumbers
• 2 scallions or chives
• 2 hard-boiled eggs
• 1 cup sour cream
• 4 cups buttermilk (kefyras)
• fresh dill
• salt

Preparation

• 1. Clean, trim and peel beets, cover with water and boil until tender. While the beets are boiling:
• 2. peel cucumbers and chop into small cubes (about 1/2 inch);
• 3. peel shells from hard-boiled eggs and separate the whites from the yolks. Chop the whites very finely.
• 4. Chop the scallions and mash with egg yolks and 1/4 teaspoon salt to release the onion flavor.
• 5. When the beets have finished boiling, remove them from the water and reserve the liquid.
• 6. Cool the boiled beets under cold running water (or pop them into the refrigerator to cool for about an hour).
• 7. When beets have cooled, grate them coarsely.
• 8. In large mixing bowl, add buttermilk to the beet water and blend in sour cream; then add beets, cucumbers, egg whites, egg yolks and onions. Stir until well blended.
• 9. Place in refrigerator to chill.
• Serve with chopped dill as garnish.