Cold Beetroot and Cucumber Soup

    Cold Beetroot and Cucumber Soup


    8 people made this

    Originating from Lithuania this cold beetroot soup is also known as 'Saltibarsciai'. Apart from beetroot it also contains buttermilk, cucumber, chives and hard-boiled egg.

    Serves: 8 

    • 4 eggs
    • 1 litre buttermilk
    • 500g beetroot, peeled and grated
    • 1 large English cucumber, peeled, quartered and sliced
    • 1/4 cup finely diced chives
    • 1 bunch fresh dill, finely diced

    Preparation:20min  ›  Cook:15min  ›  Extra time:1day chilling  ›  Ready in:1day35min 

    1. Place the eggs into a saucepan in a single layer and cover with water by 2cm. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and dice the eggs.
    2. Pour the buttermilk into a large bowl then add the eggs, beetroot, cucumber, chives and dill. Stir gently to combine.
    3. Chill in refrigerator for 1 full day before serving.

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