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Lithuanian cold borscht: recipes for cooking with kefir, sour cream and buttermilk. Summer recipe: Lithuanian cold borscht on kefir How to make Lithuanian cold borscht

On hot days, you want to diversify many of the usual recipes, such as first courses, with lighter and more refreshing options. First of all, we are talking of course about a variety of cold soups and okroshka, the varieties of which are very, very many. Almost every national cuisine has its own version of this kind of recipe. Today I propose to cook a very simple and delicious one with kefir, which will surely delight you with its taste on the hottest summer day. It is similar to the more familiar kefir okroshka, but the presence of beets in this summer recipe significantly changes the taste of this dish and will certainly diversify your summer menu.

You will need:

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

The amount of ingredients is calculated for 6 servings. The approximate cooking time is about 30 minutes.

Lithuanian cold borscht recipe with kefir

First of all, boil the beets in the skins until cooked. We check with a fork, and when the beets are completely soft, take them out of the pan and let cool.

While the beets are boiling, cut the cucumbers into small cubes and chop the green onions and dill. Simultaneously, hard-boil the eggs and also cut them into small cubes.

When the beets have cooled, peel them and three on a coarse grater.

Place the finished ingredients in a large and deep saucepan. Season with salt to taste and add 4 tablespoons of sour cream.

Mix all the ingredients thoroughly and pour a liter of kefir and some cold water into a saucepan. The amount of water will depend on the fat content of the kefir you take, as well as on how thick the borscht you want to get in the end.

We put the finished borscht in the refrigerator for about 30-40 minutes so that it cools down and infuses well.

Advice: this is a classic recipe for Lithuanian cold borscht, but no one bothers you to experiment and add, for example, pieces of boiled chicken to it, and replace sour cream with mayonnaise to make the taste more spicy and piquant.

By the way, ready-made cold borscht in Lithuania is usually served with a few slices of boiled potatoes instead of bread. I hope this simple recipe will delight you and your loved ones, especially since you will not need any special ingredients or much time to prepare it.

Bon Appetit!

This delicious soup can be prepared in several ways, it cools perfectly in the summer heat and saturates the body. We will tell you in detail how to cook cold Lithuanian borscht and analyze the calorie content of the soup, and a simple step-by-step recipe with a photo will help us with this. This alternative recipe to the famous hot first course with beets is ideal for summer when you want something cold and tasty.

Lithuanian borscht is traditionally cooked with kefir using pickled beets; in Lithuania, you could easily buy them on the market. If you don't have pickled beets in your stock, then boiled beets will do. The Lithuanian borscht recipe will take its rightful place in your cookbook and add to the collection of summer cold soups.

Step by step video recipe

Calorie content of Lithuanian borscht

The calorie content and nutritional value of Lithuanian borscht are calculated for 100 grams of ready-made soup. The data given in the table are indicative only.

How to cook Lithuanian borscht with kefir

It doesn't take much time to cook Lithuanian borscht. Traditional Lithuanian okroshka is prepared with kefir; by the way, there is a special kefir for this soup in Lithuania.

Another feature and difference from other summer cold soups is the absence of potatoes in the composition. Traditionally, potatoes are boiled and served separately as a bite to Lithuanian borscht.

The amount of ingredients used in the recipe is based on a 2 liter saucepan.

Ingredients:

• Boiled beets - 2 pcs.
• Kefir - 1 l.
• Water - 1 liter.
• Fresh cucumber - 3 pcs.
• Egg - 3 pcs.
• Sour cream - 3 tbsp. l.
• Potatoes - 5 pcs.
• Green onions
• Parsley
• Dill
• Salt - 1 tsp

Boil the potatoes in their skins, let them cool, and then peel them.

Peel the boiled beets and grate coarsely. Transfer to a pot that will hold the cold Lithuanian borscht.

Boil chicken eggs in steep in slightly salted water. Then refrigerate, peel and cut into small cubes, transfer to a saucepan.

Rinse fresh cucumbers thoroughly, you can not get rid of the peel. Cut into small quarters and transfer to eggs and beets.

Chop the dill, onion and parsley greens with a kitchen knife and add to the saucepan.

Lithuanian cold borscht is a great alternative to the usual okroshka. Such a dish will saturate you on a hot summer day when you don't feel like eating, and will refresh and invigorate. It's also very useful. And you can cook borscht in Lithuanian in several ways. Let's take a look at the best ones.

Tasty secrets:

• The classic Lithuanian recipe does not involve adding meat products to borscht. But to make the dish more satisfying and spicy, you can add smoked meats or boiled chicken meat to it.
• This borscht is served with mayonnaise or horseradish. And do not be afraid that the dish will become more high-calorie, because it is quite harmless to our figure.
• If the recipe lists vinegar, it can be replaced with freshly squeezed lemon juice. And if you have sensitive gut, don't add it at all. This will not make the taste of borscht worse.
• This borscht is served in Lithuania with cold boiled potatoes instead of bread. Try it, it's delicious!

On a note! Lithuanian borscht contains many vitamins and micro- and macroelements useful for our body.

So let's start with the traditional version of the Lithuanian first course. Its secret is a large amount of sour cream and dill herbs. And cooking such borscht is a pleasure!

Composition:

• 2-3 beets;
• 2 cucumbers;
• green onion;
• 2-3 eggs;
• 4 tbsp. buttermilk;
• 1 tbsp. sour cream;
• Dill;
• salt.

Advice! Instead of fresh beets, you can add pickled beets to borsch.

Preparation:

Option for cooking borscht on kefir

Lithuanian cold borsch with kefir turns out to be delicious. To add an exquisite sourness to the dish, add freshly squeezed lemon juice to it to taste. And you only need to cook such a dish once, since its taste is lost during long-term storage.

On a note! Sour milk can be used instead of kefir.

Composition:

• 2 beets;
• 1-2 eggs;
• green onion feathers;
• 300 ml of kefir;
• 200 ml of filtered water;
• salt.

Advice! Filtered water can be replaced with mineral water.

Preparation:

Refrigerator in a new way

Nourishing and incredibly tasty Lithuanian borscht with sausage and potatoes turns out. Choose whatever sausages you like. You can also add smoked meats.

Composition:

• 2-3 beets;
• 3-4 pcs. potatoes;
• 4 eggs;
• 2-3 cucumbers;
• 200 g of sausage products;
• ½ tsp citric acid;
• salt;
• 1 tsp granulated sugar;
• dill and green onion;
• sour cream.

Preparation:

1. We wash and dry the beets, then peel and rub on a large-caliber grater.
2. Put the beets in a saucepan and fill with filtered water.
3. Place the pot on the stove and wait for the liquid to boil.
4. We introduce citric acid, granulated sugar and salt. Remove the foam, lower the burner level and cook the beets until tender.
5. Then we cool the broth and filter.
6. Boil potatoes in a peel, eggs - hard boiled. Let us cool and clean them, chop finely.
7. Chop the cucumbers and sausage into small cubes and put in a deep bowl.
8. Add eggs and potatoes.
9. We wash the onion and dill and chop finely with a knife. We spread it with the rest of the ingredients.
10. Stir and add beet broth. Determine its amount based on what consistency of borsch you want to get.
11. Add salt to the dish if necessary.
12. We put the borscht in the refrigerator for an hour, then serve it, seasoning with sour cream.

Cooking a cold beetroot

There are many options for preparing a Lithuanian fridge. His recipe without the addition of beets is interesting. The dish is based on cucumbers and sorrel. Such a fridge is both tasty and healthy!

Composition:

• 2 cucumbers;
• Dill;
• 2-3 cloves of garlic;
• 400 g canned sorrel;
• 2 eggs;
• 1 liter of 7% kefir;
• salt;
• 3-4 pcs. potatoes.

Preparation:

Borscht recipes

1 hour 10 minutes

70 kcal

5/5 (2)

Cold borscht or beetroot, as we call it, is familiar to everyone from childhood. It was them that our mothers and grandmothers fed us on an unforgettable summer 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 cooked even in field conditions.

So, today we will get acquainted with the classic recipe for cold borscht that has come to us from Lithuania, which has long become familiar in our cuisine.

Cold Lithuanian borscht on kefir

Kitchen tools: you don't need any special tools other than a saucepan, cutting board and knife.

Ingredients

How to choose the right ingredients

• To make cold borscht or boiled beetroot cold beetroot colorful and rich in taste, choose the brightest and sweetest beet varieties... So, "Bordeaux" will cope with the task "with a bang."
• The fat content of the kefir used depends on how high-calorie you want to cook. By itself, cold borscht turns out to be quite dietary, so if your soul and husband crave something more satisfying, feel free to choose fatter kefir.

A step-by-step recipe for making cold borscht on kefir

Lithuanian cold borscht video recipe

You don't need to know Lithuanian to learn all the intricacies of how to make cold borscht. Just watch this video and everything will fall into place at once.

Quick cold borscht with pickled beets

• Cooking time: 15 minutes + 30 minutes in the refrigerator.
• Servings: 4.
• Kitchen tools: this most marching recipe will require you to have a saucepan and a knife with a plank.

Ingredients

Step-by-step recipe for making quick cold borscht

1. Chop the cucumber into cubes.
   
   
2. Cut the radish into half rings.
   
   
3. Chop green onions and parsley.
   
   
4. Cut the ham into cubes too, but do not grind too much - the average size will be just right.
   
   
5. Pour canned beets into a saucepan along with the marinade (if it comes in large pieces, rub it first), add 1 liter of boiled water, apple cider vinegar, salt, sugar, pepper and mustard. Mix everything well and add all the other chopped ingredients.
   
   
6. Cover the finished borscht with a lid and leave in the refrigerator for 30-40 minutes to finally infuse and cool.
   
7. Serve cold borscht along with sour cream and half a boiled egg.
   
   

Video recipe for a quick cold borscht

When a man, and even a real gourmet, is in charge in the kitchen, it is truly mesmerizing. The hero of this video not only gets great pleasure from the culinary process, but also infects everyone else with a thirst for gastronomic experiments. See for yourself!

Secrets of cold borscht

• Chill, as we used to affectionately call this dish, in Lithuania it is customary to serve with a few slices of boiled potatoes which are great substitutes for bread.
• You can cook a wonderful delicious cold borscht not only with kefir, but also with other fermented milk products: ayran, yogurt, whey. Vegetable juices, cold broth, water and even kvass are also used.
• So that during the boiling process the beets retain a bright color, as soon as the water boils, add a little acetic acid to it.

Borscht cooking options

Cook with pleasure and share your wishes with us in the comments! Have you ever cooked cold borscht? How did you like the recipe? If you know special secrets that will help make this dish even tastier, be sure to share it with us. Bon Appetit!

With the arrival of heat, simpler recipes come to our diet - we really don't want to stand at the stove when we can go to nature. Try Lithuanian cold borscht if you like refreshing cool dishes. It will appeal to vegetarians, those who are on a diet, and lovers of different variations of okroshka.

There are two main components in the dish - beets and kefir. The vegetable can be put in boiled, baked or pickled soup. Served with borscht with flavored wheat flatbread and traditional Lithuanian potatoes boiled in their uniforms.

Lithuanian cold borscht with kefir

This meat-free diet dish is quick and easy to prepare. Bake a couple of jacket potatoes with aromatic herbs. Cut the rind on top and mash it a little. Serve such potatoes with borscht.

Ingredients:

• 2 medium beets;
• 1 cucumber;
• 1 egg;
• 4 tablespoons sour cream;
• 0.5 l. kefir;
• Dill;
• green onions;
• black pepper;
• salt.

Preparation:

1. Boil the beets and grate.
2. Boil eggs, cut into cubes.
3. Grate the cucumber with the peel.
4. Mix all ingredients.
5. Chop the herbs finely, add to the dish. Season with sour cream.
6. Mix kefir with a glass of water. Pour in the vegetable mixture.
7. Season and season with salt.

Lithuanian borscht with sausage

If you do not have enough meat in a cold soup, then add a little boiled sausage. It will complement the vegetable platter and add nutritional value to the soup.

Ingredients:

• 2 eggs;
• 200 gr. boiled sausage;
• 2 beets;
• 0.5 l. kefir;
• 1 fresh cucumber;
• a bunch of dill and green onions;
• salt, black pepper.

Preparation:

1. Boil the beets and eggs. Grate.
2. Cut the cucumber into small cubes and cut the sausage into strips.
3. Chop the greens. Mix ingredients. Season and season with salt.
4. Add a glass of water to kefir. Pour in the borscht base.

Lithuanian borsch with meat and mushrooms

This is a freer interpretation of a classic recipe. This option is suitable for those who lack satiety in a cold dish.

Ingredients:

• 200 gr. beef;
• 200 gr. champignons;
• 1 onion;
• 1 egg;
• 1 carrot;
• 1 beet;
• 500 ml kefir;
• green onions;
• black pepper, salt.

Preparation:

1. Boil the meat. Let it cool and take it apart into small pieces.
2. Chop the mushrooms into slices. Cut the onion into cubes, grate the carrots. Fry everything together in a pan.
3. Boil the beets and grate. Mix it with mushroom dressing and add meat.
4. Boil an egg, chop finely. Add to the base of the soup.
5. Mix kefir with a glass of water. Fill in the base. Add finely chopped green onions. Season and season with salt.

Lithuanian cold beet borsch

Add radishes to the dish - it will add freshness and a new flavor. A whole bunch of greens will also fit perfectly - you can supplement it at your discretion with your favorite herbs.

Ingredients:

• 5 pieces. radish;
• 1 beet;
• 1 fresh cucumber;
• 1 egg;
• 500 ml kefir;
• 3 tablespoons sour cream;
• a bunch of greens - parsley, dill, green onions.

Preparation:

1. Boil the beets and egg. Rub.
2. Cut the radish into thin slices.
3. Connect.
4. Add shredded cucumber and chopped herbs. Salt. Season with sour cream.
5. Dilute kefir with a glass of water. Pour over vegetables.

Lithuanian borsch with pickled beets

Marinade adds spice to the dish. You can prepare a dressing in advance and roll it into cans, and then use it as needed.

Ingredients:

• 2 beets;
• 1 cucumber;
• 1 egg;
• 4 tablespoons sour cream;
• 500 ml kefir;
• green onions, dill;
• 2 tablespoons apple cider vinegar
• ½ lemon.

Preparation:

1. Grate beets, cover with vinegar, squeeze lemon juice. Salt. Leave to marinate for 2-3 hours.
2. Boil an egg and chop it finely.
3. Grate the cucumber. Add chopped greens. Combine all the components and season them with sour cream.
4. Dissolve kefir with a glass of water. Pour into soup base.

Lithuanian borscht will not only save your time, but also delight you with its unusual taste. This is a budget option for a light, cold soup.