Chilled Beet Soup with Milk
Soups • Lithuanian
Description
The recipe was shared with us by Robert Johnson, the chef of a popular restaurant in Chicago. "In many families, cold beet soup is a staple — chilled beet soup. This is a classic recipe, but I can't say where it originated, as I've been enjoying it since childhood. Chilled beet soup is made as soon as young green onions and dill become available. In some places, they sell a special kefir for chilled beet soup, which already contains onions and dill, and even has cold beet soup illustrated on the package. This means you just grab a package, chop some beets and cucumbers, pour the kefir over them, and that's it — the soup is ready. It's very convenient for those who want something easy! Milk is added to the chilled beet soup because kefir itself is very thick. Some people also add sour cream to make it even heartier. In our restaurant, we top it with an egg for presentation, but at home, I recommend chopping the egg and mixing it with the vegetables in the bowl."
Ingredients
- Young Spinach "Belaya Dacha" 20 oz
- Cucumbers 10 oz
- Dill 0 oz
- Scallions 0 oz
- Kefir 0 qt
- Milk 10 fl oz
- Chicken Egg 2 pieces
- Potato 10 oz
- 9% Vinegar 0 fl oz
- Sugar 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Add milk, salt, sugar, and vinegar to the kefir.
Step 2
Peel the potatoes and boil them; after that, you can fry them if you prefer fried potatoes.
Step 3
Boil the egg hard and chop it finely. Cut the beetroot and cucumbers into matchsticks, and chop the onion and dill. Mix everything in a bowl and pour in the kefir.
Step 4
Transfer the potatoes to a separate plate, sprinkle with dill, and serve alongside the shchaltibarsh.
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