Pink soup - best in summer

Cold Beet Soup (Šaltibarščiai)

Ingredients

• 500 g cooked or boiled beets, grated

• 1 cucumber, finely chopped

• 3–4 spring onions, chopped

• A small bunch of fresh dill, chopped

• 4 hard-boiled eggs

• 1 liter kefir or buttermilk

• Salt, to taste

• 200–400 ml cold water, optional

• Sour cream, optional

• Boiled potatoes, for serving

Instructions

1. Boil the beets until tender, then cool them, peel them, and grate them.

2. Chop the cucumber, spring onions, and dill.

3. In a large bowl, mix the beets, cucumber, spring onions, and dill.

4. Pour in the kefir or buttermilk and stir well.

5. Add salt to taste. If the soup is too thick, add a little cold water.

6. Chill the soup in the fridge for at least 1 hour.

7. Serve cold with sliced hard-boiled eggs on top and boiled potatoes on the side.

if want extra taste:

You can add a spoonful of sour cream for a richer taste.