This Lithuanian family recipe for šaltibarščiai is from the old country. It makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Ingredients
- eggs: 4 piece
- quart buttermilk: 1 piece
- beets: 1 pound (shredded)
- English cucumber - peeled, quartered, and: 1 piece (sliced)
- bunch fresh dill: 1 piece (minced)
- chives: 0.25 cup (minced)
Metric Conversion
Stages of cooking
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Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
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Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.
