Lithuanian Cold Beet Soup

Method

1. 1

   Cook the accompaniments. Cut the potatoes into similar-sized pieces. Cover with water, add half the salt and simmer for 12–15 minutes, until a knife slides in easily. Drain. Meanwhile, boil the eggs for 10 minutes, cool in cold water and peel.

2. 2

   Prepare the vegetables. Coarsely grate the cooked beets. Dice the cucumber into 5 mm pieces, finely slice the spring onions and chop the dill. Keep a little dill for finishing. All soup ingredients should be cool before mixing.

3. 3

   Build the soup. Whisk the kefir in a large bowl until smooth. Stir in the beets, cucumber, onions and most of the dill. Add 100 ml water; add more only if you prefer a thinner, pourable soup.

4. 4

   Season and chill. Add the remaining salt and a little pepper. Cover and refrigerate for at least 30 minutes. The colour will deepen as the beet juices blend into the kefir.

5. 5

   Check the balance. Stir, taste and adjust the salt. For a richer soup, fold in the optional sour cream. If the soup has become too thick, loosen it with a small splash of cold water.

6. 6

   Serve. Divide between four bowls. Top each with half an egg and the reserved dill. Serve the potatoes separately while warm rather than stirring them into the cold soup.