Lithuanian Saltibarsciai (Cold Beet Soup) recipe
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Ingredients
- 4 eggs 1 quart buttermilk 1 pound beets, peeled and shredded 1 large English cucumber - peeled, quartered, and sliced ¼ cup minced chives 1 bunch fresh dill, minced
Nutrition Info
- 115.2 caloriescarbohydrate: 12.7 gcholesterol: 97.4 mgfat: 3.8 gfiber: 2 gprotein: 8.5 gsaturatedFat: 1.5 gservingSize: -sodium: 250.2 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Lithuanian Saltibarsciai (Cold Beet Soup)
Directions
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Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes, drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
Pour the buttermilk into a large bowl, add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.