Kitchen appliances and utensils
- kitchen scale
- hob
- stewpan,
- knife,
- cutting board,
- pan,
- whisk
- fridge.
Ingredients
- Chives - 100 g
- Fresh dill - 100 g
- Kefir 3.5% - 1.5 L
- Cold water - 300 g
- Fresh cucumbers - 500 g
- Beets - 500 g
- Chicken eggs - 5 pcs.
- Salt to taste
Step cooking
- Pour 1 liter of 3.5% kefir into the pan, slightly add salt to taste and whisk with a whisk.
- Add 300 grams of cold boiled or purified water to the pan and mix with kefir. Thoroughly wash 500 grams of fresh cucumbers, cut into small strips or cubes and add to the pan.
- We put 500 grams of beets and 5 chicken eggs in a stewpan, fill with water, put on a stove and boil until cooked. We clean the boiled beets, rub on a coarse grater and add to the pot with kefir.
- We clean the eggs and cut into small cubes. Also sent to the pan.
- Wash, dry from moisture and chop 100 grams of fresh green onion. Put to the rest of the ingredients.
- Wash and chop 100 grams of fresh dill, put in a pan.
- We mix all the ingredients and add another 500 grams of kefir, otherwise the borscht will turn out quite thick.
- We put the finished dish in the refrigerator and leave at least half an hour. Then pour into portions and serve.
Decoration methods and serving options
- If you want to serve cold borsch in the same way as they do in Lithuania, then cook boiled or baked potatoes and serve two dishes together. In this case, potato is a substitute for bread.
- You can cook remarkably tasty cold borsch not only on kefir, but also on other dairy products: Ayran, yogurt, whey. Vegetable juices, cold broth, water and even kvass are also used.
- To keep the beets in the process of boiling a bright color, as soon as the water boils, add a little acetic acid to it.
- Initially, this borsch was cooked on beet kvass and mixed with sour cream.
- Many chefs whip kefir before adding water. This is done so that there is more oxygen in the dish and it is easier.
- You can also add sausage or boiled lean meat to cold borsch.
Video recipe
This video recipe will be useful for those who want to visually see the whole process of cooking this wonderful dish. If you have never tried Lithuanian cold borsch, then it's time to learn how to cook it.
Cold borsch is a truly Lithuanian dish that is familiar to many people. Agree that such works of culinary art have no analogues and are unique. That is why every housewife should know the recipe for this borsch and cook it at least once. Do you like cold first courses? Did you like the recipe? Would you like to repeat it? Tell us about your experience and opinions in the comments!
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