Lithuanian cold beetroot soup

Recipe for 4 persons

Time: about 30 mins.

2 pcs cooked beetroot
1.5 tsp salt
1 l buttermilk
1 pc spring onions
200 g sour cream
10 g dill
0.5 pcs cucumber
(4 pcs eggs)
800 g potatoes (firm boiled)
20 g rapeseed oil
0.5 tsp pepper
1 tsp paprika
1 tsp salt

How to make it
Preheat the oven to 180°C top and bottom heat and wash the potatoes, then cut them into quarters. Mix the potatoes with the oil and the remaining spices, spread on a baking tray with baking paper and bake for about 20 minutes.

For the soup, cut the beetroot into small cubes and place in a large bowl. Now add the buttermilk and sour cream and mix well until the soup takes on a light pink colour. Then finely slice the spring onions and add. Cut the cucumber into small cubes and add. Finely chop the dill and add. Add a little salt to taste.

If you like, you can also boil some eggs and add them to the soup.

Remove the potatoes from the oven and eat them warm with the soup.

This dish is perfect to prepare and take away. Especially delicious in spring or for a light, quick lunch.

Serve the soup with the chopped vegetables in a bowl. If you like, you can halve your boiled egg and add it as a garnish. Serve the warm potatoes in a small dish. You can garnish the dish with a spoonful of sour cream and a sprig of dill.

Shopping list
2 pcs cooked beetroot
1 l buttermilk
200 g sour cream
1 pc spring onions
4 eggs
800 g potatoes
1 pc cucumber
1 bunch dill