Entree: Lithuania – Northern Culinary Region – Šaltibarščiai (Chilled beetroot and kefir soup with fresh dill, often served with potatoes and eggs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 6 cups (1.4 L) kefir
- 1 cup (240 g) plain full-fat yogurt or sour cream
- 3 medium (about 1 lb / 450 g) cooked beets, peeled and coarsely grated
- 1 cup (25 g) chopped fresh dill
- 1 medium (6 oz / 170 g) cucumber, peeled, seeded, and diced
- 4 scallions (green onions), thinly sliced, about 1.5 oz (45 g)
- 4 hard-boiled eggs, approx. 1.8 oz (50 g) each
- 4 small boiled new potatoes, approx. 3 oz (85 g) each
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1 tsp (5 g) granulated sugar
- 1 tsp (6 g) kosher salt, more to taste
- Freshly ground black pepper to taste

Instructions

1. Combine the kefir and yogurt (or sour cream) in a large bowl and whisk until smooth.
2. Add the grated beets, chopped dill, diced cucumber, and sliced scallions to the kefir mixture; stir to combine.
3. Season with vinegar or lemon juice, sugar, salt, and black pepper; taste and adjust seasoning. Chill for at least 2 hours to let flavors meld.
4. Arrange one boiled potato and one hard-boiled egg per serving on individual plates or serve potatoes whole alongside bowls of soup.
5. When ready to serve, stir the soup once more, ladle into bowls, and garnish with extra dill or a slice of egg if desired.