Cold beetter in Lithuanian. Lithuanian cold soup

Step 1

Raw beets. Wrap each separately in several layers of foil and bake in heated to 190 ° C until readiness, 1 h. Cool, clean and soda on a large grater. Put the beets in the saucepan, pour with a small amount of cold water so that it only covers the beet. Bring to boiling on medium heat, prepare 5 minutes. Cool, put in the refrigerator for 1 hour. If marinated beets, cut it with straw and, if you like farthetern, add marinade from beets to the saucepan.

Step 2.

Eggs boiled screwed, clean the shell. 4 Eggs finely served, the remaining 4 cut along in half.

Step 3.

Step 4.

Clean the cucumbers from the peel, soda on a large grater or finely cut. Green grind.

Step 5.

In a saucepan with beets, add cucumbers, chopped eggs, greens. Fill a very cold kefir. Sung down, add sugar to taste. Boil over cooled plates. In the middle of each plate, put half the eggs.

Once I tried to girlfriend Lithuanian cold borsch on the kefir and just fell in love with him! This borsch may well become a worthy alternative to us - the Russian version of cold borscht.

In principle, the Lithuanian version of cold borscht is not very different from the Russian fellow. The main difference - boiled beets are added to Lithuanian cold borsch, and such a borsch in kefir is refilled.

And another interesting aspect - in Lithuanian cold borsch, boiled potatoes do not put boiled potatoes, it is served as a booster as an addition and a chicken cold with boiled potatoes in principle.

Prepare all products on the list.

First of all, you should boil potatoes, beets and eggs. I usually boil the beet and potatoes together in one pan. I fill the vegetables with cold water, I give water to boil and cook them until complete readiness. I check the readiness of vegetables, punctures them with a knife, if the knife is easily included in the vegetables, they are ready. We merge water with vegetables, let them cool and clean it from the peel.

To booze the eggs, boil water in a saucepan and wipe the eggs cautiously into the water, we cook the eggs, 6-7 minutes. We merge water from eggs, cool them and remove the shell.

Radish I. fresh cucumber Cut either straw or quarters.

Lay out vegetables in a bowl.

Eggs cut into a small cube and also shift in a bowl.

Boiled beet rubbed on a large grater.

We lay out beets in a bowl to other ingredients.

Greens of dill and green onion rubbed finely with a knife.

Lay out the greens in a bowl.

Pour all the ingredients of Lithuanian cold borscht kefir.

Important: kefir should not be very sour. It is better to take kefir elder.

Mix all the ingredients with kefir well. If the borsch is thick, add some cold boiled water. It's time to salt Borsch. Let us draw it in the refrigerator literally 20-30 minutes.

Split cold borsch in the portion plates, decorated with quarters boiled eggs And we serve a table with pieces of boiled potatoes and fresh bread.

Bon Appetit!

On hot days, many of the usual recipes, for example, the first dishes, I want to diversify lighter and refreshing options. First of all, it is of course about a variety of cold soups and okroshka whose varieties are very very much. Almost every national Kitchen There is a variant of this kind of recipe. Today I suggest cooking very simple and tasty at kefir, which will surely please you with your taste on the most hot summer day. It looks like a more familiar Kefir Okrochka, however, the presence of beets in this summer recipe significantly changes the taste of this dish and probably diversifies your summer menu.

You will need:

beet (3-4 pieces depending on the size)
fresh cucumbers - 3 pieces
4 chicken eggs
1 bundle of dill
1 bunch of green onions
1l kefira
sour cream - 4 tablespoons
salt to taste

The amount of ingredients is designed for 6 servings. Approximate cooking time - about 30 minutes.

The recipe for Lithuanian cold borscht in kefir

First of all, drunk beets in the peel until complete readiness. We check with a plug, and when the beets will become entirely soft, let out of the pan and let it cool.

While boiled beets, with small cubes cut the cucumbers and bold green onions and dill. Parallel to boil eggs and also cut them with small cubes.

When the beet is cooled, we clean it from the peel and three on a large grater.

Finished ingredients place in a large and deep saucepan. We season salt to taste and add 4 spoons of sour cream.

We thoroughly mix all the ingredients and pour a liter of kefir in a saucepan and a little cold water. The amount of water will depend on the fat content of your kefir, as well as from what burgting you want to get in the end.

Finished borsch, we put in the fridge for about 30-40 minutes so that it cooled and fill well.

Council: This is a classic recipe for Lithuanian cold borscht, but no one bothers you to experiment and add to it, for example, pieces of boiled chicken, and sour cream to replace mayonnaise so that the taste turns out to be sharper and piquant.

Ready cold borsch in Lithuania, by the way, is customary to serve to the table with several slices of boiled potatoes instead of bread. I hope this simple recipe will delight you and your loved ones, especially since neither special ingredients, no time for cooking, you do not need.

Bon Appetit!

Recipes borscht

1 hour 10 minutes

70 kcal

5/5 (2)

Cold borsch or beetter, as it is accepted from us to call it, familiar with everyone since childhood. It was they who fed us our moms and grandmothers on an unforgettable country vacation. This dish not only saturates, but also quenches thirst and saves from the exhausting summer heat, and it is also so simple that it can be easily prepared even in hiking conditions.

So today we will get acquainted with those who came to us from Lithuania classic recipe Cold borance, which has long been familiar and in our kitchen.

Cold Lithuanian borsch in kefir

Kitchen tools: You will not need any special devices except the pan, cutting board and knife.

Ingredients

How to choose the right ingredients

So that the cold borsch or cold beet chiller gets colorful and saturated taste, choose the brightest and sweet beet varieties. So, Bordeaux will cope with the task of the "Bar" task.
The fat content of the kefir used depends on how much the calorie dish you want to cook. In itself, cold borsch is obtained enough dietary, so if the soul and the husband eager for something more satisfying, boldly choose the kefir elder.

Step-by-step recipe for cooking cold borscht in kefir

Video cement of Lithuanian cold borscht

You do not need to know Lithuanian to know all the details of how to make cold borsch. Just look this video, and everything will immediately become in place.

Fast cold borsch with marinated beet

Time for preparing: 15 minutes + 30 minutes in the refrigerator.
Number of portions: 4.
Kitchen tools: This one that neither there is a campaign recipe requires the presence of a pan and a knife with a hop.

Ingredients

Step-by-step recipe for cooking rapid cold borscht

Cucumber pepper cubes.
Cut the radishes by half rings.
Grind green onions and parsley.
Ham also cut into cubes, but do not be much smaller - the average size will be just right.
Pour canned beets together with Marinada (if it goes large pieces, pre-take it), add 1 liter of boiled water, apple vinegar, salt, sugar, pepper and mustard. Mix everything prettier and add all the other crushed ingredients.
Finished soup cover with a lid and leave in the refrigerator for 30-40 minutes finally breed and cool.
Serve cold borsch together with sour cream and half boiled eggs.

Right Cold Boosch

When a man operates in the kitchen, and even a real gourmet, it really fascinates. The hero of this video is not only enjoying the culinary process, but also infects all the rest of the thirst for gastronomic experiments. Make sure you yourself!

Secrets of cold borscht

Colder, as we used to call it a dish, in Lithuania, it is customary to serve with several slices of boiled potatoeswhich perfectly replace bread.
Cooking a remarkably delicious cold borsch, not only in kefir, but also on others equal milk products: Ayrana, Prostokvasche, Serum. There are also vegetable juices, Cold broth, water and even kvass.
In order to save the bright color in the boiling process, as soon as the water boils, add a luxury acetic acid into it.

Cooking options

Cook with pleasure and share with us your wishes in the comments! Did you already prepare cold borsch? How did you like the recipe? If you know special secrets that will help make it a dish even tastier, you will certainly share with us. Bon Appetit!

Vasilis Frolova - Actress, a well-known show- and TV presenter - visiting Uriel's Kitchen Stern shares childhood memories in Lithuania and a recipe for a beloved dish, a real Lithuanian beetter in kefir. It is sometimes called Lithuanian cold borsch.

For Lithuanian beetroot, you need to: Kefir - 1 l, one large beet, cucumbers - 2 pcs., Eggs - 3 pcs., Potatoes - 2 pcs. (or one large potato), green onions - beam, dill, salt, pepper - to taste.

Beets are wrapped in foil and baked in the oven for about half an hour. Drunk eggs; Large cut green onions and dill. Cucumbers clean from the skin.
Latest drunk potatoes in uniform. As an option - you can wrap in foil large potatoes and bake in the oven.
Baked beet we blow cold water, clean.
We rub the beets on a large grater, two eggs and cucumbers. We gradually stirring, add kefir to the mixture. We put half an hour in the refrigerator.
Before serving, decorate the halves of eggs and dill.
Served authentic cold lithuanian borsch Instrupping with potatoes: very cold beetter And very hot potatoes. A spoon take some potatoes and scratch soup.