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Cold Lithuanian Beet Soup

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PREP TIME
25 min
COOKING TIME
5 min
TOTAL TIME
1485 min
SERVINGS
8 servings
Soup Eastern European
Cold Lithuanian Beet Soup
Ingredients
  • 4 large eggs
  • 1 quart buttermilk
  • 1 pound beets, peeled and shredded
  • 1 large English cucumber - peeled, quartered, and sliced
  • 1 bunch fresh dill, minced
  • 1/4 cup minced chives
Instructions
1
Place eggs side by side in a saucepan and cover them with water, leaving about 1 inch of space at the top. Cover the saucepan and heat it until it reaches a rolling boil. Take the saucepan off the heat source and let the eggs sit in hot water for 15 minutes. After that, drain the water and rinse the eggs under cold running water to lower their temperature.
2
Once cooled, carefully remove the shell from each egg and chop them into smaller pieces. Put these chopped eggs into a large container or bowl. In this bowl, mix together buttermilk, finely grated beets, sliced cucumber, chopped fresh dill, and chives. Stir the ingredients together gently to create a uniform blend.
3
Finally, refrigerate this mixture for 24 hours before it's ready to be served.