Cold Beetroot Summer Soup
The history of this unique dish dates back to the times of the Grand Duchy of Lithuania, the medieval state that at its greatest territorial extent in the…
- CuisineLithuanian
- Prep20 min
- Cook10 min
- Total30 min
- Makes4 servings
Cold Beetroot Summer Soup
1. Prepare:
Combine the grated boiled beetroot, finely diced
mortadella, grated horseradish, and grated cucumber.
Add the chopped spring onions, dill, and parsley.
2. Season:
Mix everything together with a touch of salt,
pepper, a tablespoon of mustard, and a tablespoon
of white vinegar.
3. Serve:
Pour the mixture into bowls, add the chilled kefir,
and top each serving with a halved or chopped
boiled egg. Enjoy cold!
Cold Beetroot Summer Soup
History & OriginsThe history of this unique dish dates back to the times of the Grand Duchy of Lithuania, the medieval state that at its greatest territorial extent in the 15th century stretched from the Baltic Sea to the Black Sea, encompassing what is now modern Lithuania, Belarus, much of Ukraine and parts of Poland and Russia.
Cold Beetroot Summer Soup
The story behind the dishThe history of this unique dish dates back to the times of the Grand Duchy of Lithuania, the medieval state that at its greatest territorial extent in the 15th century stretched from the Baltic Sea to the Black Sea, encompassing what is now modern Lithuania, Belarus, much of Ukraine and parts of Poland and Russia.
