On hot days, many of the usual recipes, such as first courses, want to diversify with lighter and more refreshing options. First of all, we are talking, of course, about a variety of cold soups and okroshka, the varieties of which are very, very many. Almost in every national cuisine There is a version of this kind of recipe. Today I propose to cook a very simple and delicious kefir, which will surely please you with its taste on the hottest summer day. It looks like kefir okroshka, which is more familiar to us, but the presence in this summer recipe beetroot significantly changes the taste of this dish and will certainly diversify your summer menu.

You will need:

  • beets (3-4 pieces depending on the size)
  • fresh cucumbers - 3 pieces
  • 4 chicken eggs
  • 1 bunch dill
  • 1 bunch green onions
  • 1l kefir
  • sour cream - 4 tablespoons
  • salt to taste

Ingredients are for 6 servings. Estimated cooking time is about 30 minutes.

Recipe for Lithuanian cold borscht on kefir

First of all, boil the beets in their skins until fully cooked. We check with a fork, and when the beets are completely soft, we take them out of the pan and let them cool.

While the beets are cooking, cut the cucumbers into small cubes and chop green onion and dill. At the same time, hard boil the eggs and also cut them into small cubes.

When the beetroot has cooled, peel it and grate it coarse grater.

Place the prepared ingredients in a large and deep saucepan. Season with salt to taste and add 4 tablespoons of sour cream.

Mix all the ingredients thoroughly and pour a liter of kefir and a little cold water into the pan. The amount of water will depend on the fat content of the kefir you have taken, as well as on how thick the borscht you want to end up with.

We put the finished borscht in the refrigerator for about 30-40 minutes so that it cools down and brews well.

Advice: this is classic recipe Lithuanian cold borscht, but no one bothers you to experiment and add, for example, pieces of boiled chicken to it, and replace sour cream with mayonnaise to make the taste more spicy and spicy.

Ready-made cold borscht in Lithuania, by the way, is usually served with a few slices of boiled potatoes instead of bread. I hope this simple recipe will delight you and your loved ones, especially since you won’t need any special ingredients or a lot of time to prepare it.

Enjoy your meal!

Let's boil hard-boiled eggs. After boiling water - 8 minutes, then lower them into cold water. I assume that you all know this, but I wrote it just in case. :)
Then three on a coarse grater boiled beets. Personally, I preserve a large amount of it in the fall. Therefore, I simply take a three-quarter can of canned beets and spread the contents into a saucepan. Also there are three cucumbers. If they are not homemade, it is better to cut off the skin. If the cucumber is long, then about half a cucumber.

Finely chop the green onion feathers, put them on a plate, add a pinch of salt and grind with a fork or whatever.

Add onion and chopped dill to the pot. I don’t grind the last one, I don’t even know why, it’s probably a habit. I used fresh frozen for this recipe.

Well, now we add kefir, sour cream mixed with water, chopped eggs to the pan, mix and test for salt-acid. I always manage to add about 2 tablespoons lemon juice. Salt is about 1 tablespoon, with a small slide. But here you must regulate yourself.
And yet, if you do not have such fatty kefir, then it is quite possible to use the usual one. And in general, always be guided by your taste - if you want, then it is quite possible to increase the amount of kefir by an order of magnitude, by 500 grams. Serve cold Lithuanian borscht with hot, boiled potatoes or black bread.

This delicious soup can be cooked in several ways, it perfectly cools in the summer heat and saturates the body. We will tell you in detail how to cook cold Lithuanian borsch and analyze the calorie content of the soup, and a simple step-by-step recipe with a photo will help us with this. This alternative recipe to the famous hot beetroot course is perfect for summer when you want something cold and tasty.

Traditionally, Lithuanian borscht is cooked on kefir using pickled beets; in Lithuania, you could easily buy it on the market. If you don’t have pickled in your stocks, then boiled beets will do. The Lithuanian borscht recipe will take its rightful place in your cookbook and will replenish the collection of summer cold soups.

Step by step video recipe

Calorie Lithuanian borscht

calories and the nutritional value Lithuanian borscht are calculated for 100 grams ready soup. The data given in the table are indicative.

How to cook Lithuanian borsch on kefir

To cook Lithuanian borscht, you do not need much time. Traditional Lithuanian okroshka is cooked on kefir, by the way, in Lithuania there is a special kefir for this soup.

Another feature and difference from other summer cold soups is the absence of potatoes in the composition. Traditionally, potatoes are boiled and served separately with Lithuanian borscht.

The amount of ingredients used in the recipe is calculated for a 2 liter saucepan.

Ingredients:

  • Boiled beets - 2 pcs.
  • Kefir - 1 l.
  • Water - 1 l.
  • Fresh cucumber - 3 pcs.
  • Egg - 3 pcs.
  • Sour cream - 3 tbsp. l.
  • Potatoes - 5 pcs.
  • green onion
  • Parsley
  • Dill
  • Salt - 1 tsp

Boil the potatoes in their skins, let them cool, and then peel them.

Peel the boiled beets and grate coarsely. Transfer to a pan in which cold Lithuanian borscht will be stored.

Hard boil chicken eggs in lightly salted water. Then cool, peel and cut into small cubes, transfer to a saucepan.

Rinse fresh cucumbers thoroughly, you can not get rid of the peel. Cut into small quarters and transfer to the eggs and beets.

Chop the dill, onion and parsley with a kitchen knife and add to the pan.

Borscht recipes

1 hour 10 minutes

70 kcal

5/5 (2)

Cold borscht or beetroot, as we call it, is familiar to everyone since childhood. It was they who fed us our mothers and grandmothers on an unforgettable summer vacation. This dish not only satiates, but also quenches thirst and saves from the exhausting summer heat, and it is also so simple that it can be easily prepared even in field conditions.

So, today we will get acquainted with the classic cold borscht recipe that came to us from Lithuania, which has long become familiar in our kitchen.

Cold Lithuanian borsch on kefir

Kitchen tools: You won't need any special tools other than a saucepan, cutting board, and knife.

Ingredients

How to choose the right ingredients

  • To make cold borscht or boiled beetroot cold soup colorful and rich in taste, choose the brightest and sweetest varieties of beets. So, Bordeaux will cope with the task with a bang.
  • The fat content of the kefir used depends on how high-calorie the dish you want to cook. By itself, cold borscht turns out to be quite dietary, so if your soul and husband crave something more satisfying, feel free to choose fatter kefir.

A step-by-step recipe for making cold kefir borscht


Lithuanian cold borscht video recipe

You don't need to know Lithuanian to know all the intricacies of how to make cold borscht. Just watch this video and everything will fall into place in no time.

Quick cold borscht with pickled beets

  • Time for preparing: 15 minutes + 30 minutes in the refrigerator.
  • Servings: 4.
  • Kitchen tools: this very camping recipe will require you to have a saucepan and a knife with a cutting board.

Ingredients

Step-by-step recipe for making quick cold borscht

  1. Chop the cucumber into cubes.

  2. Cut the radish into half rings.

  3. Chop green onion and parsley.

  4. Cut the ham into cubes too, but do not grind too much - the average size will be just right.

  5. Pour the canned beets along with the marinade into the pan (if it comes in large pieces, rub it first), add 1 liter of boiled water, Apple vinegar, salt, sugar, pepper and mustard. Mix everything well and add all the other chopped ingredients.

  6. Cover the finished borscht with a lid and leave in the refrigerator for 30-40 minutes to finally brew and cool.
  7. Serve cold borscht with sour cream and half a boiled egg.

    8. Video recipe for quick cold borscht

    When a man is working in the kitchen, and even real gourmet, it's really mesmerizing. The hero of this video not only gets great pleasure from the culinary process, but also infects everyone else with a thirst for gastronomic experiments. See for yourself!

    Secrets of cold borscht

  • Kholodnik, as we used to affectionately call this dish, in Lithuania it is customary to serve with a few slices of boiled potatoes which are a great substitute for bread.
  • You can cook wonderfully delicious cold borscht not only on kefir, but also on other fermented milk products: ayran, curdled milk, whey. Vegetable juices, cold broth, water and even kvass are also used.
  • So that in the process of boiling the beets retain bright color, as soon as the water boils, add a little acetic acid to it.

Borscht cooking options

Cook with pleasure and share your wishes with us in the comments! Have you ever cooked cold borscht? How did you like the recipe? If you know special secrets that will help make this dish even tastier, be sure to share with us. Enjoy your meal!

Lithuanian cold borscht is a great alternative to the usual okroshka. Such a dish will saturate you on a hot summer day, when you don’t feel like eating, and refresh and invigorate. In addition, it is very useful. And there are several ways to cook Lithuanian borscht. Let's consider the best of them.


"Delicious" secrets:

  • The classic Lithuanian recipe does not involve adding to borscht meat products. But to make the dish more satisfying and spicy, you can add smoked meats or boiled chicken meat to it.
  • Such borscht is served with mayonnaise or horseradish. And do not be afraid that the dish will become more high-calorie, because it is quite harmless to our figure.
  • If vinegar is indicated in the recipe, it can be replaced with freshly squeezed lemon juice. And if you have a sensitive gut, don't add it at all. From this, the taste of borscht will not become worse.
  • Such borscht is served in Lithuania with cold boiled potatoes instead of bread. Try it, it's very tasty!

On a note! Lithuanian borscht contains many vitamins and micro and macro elements useful for our body.

So let's start with traditional version Lithuanian first course. Its secret is in a lot of sour cream and dill. And cooking such borscht is a pleasure!

Compound:

  • 2-3 beets;
  • 2 cucumbers;
  • green onion;
  • 2-3 eggs;
  • 4 tbsp. buttermilk;
  • 1 st. sour cream;
  • dill;
  • salt.

Advice! Instead of fresh beets, pickled beets can be added to borscht.

Cooking:


Variant of cooking borscht on kefir

Lithuanian cold borscht on kefir turns out delicious. To add an exquisite sourness to the dish, add freshly squeezed lemon juice to taste. And you need to cook such a dish only once, because during long-term storage its taste qualities are lost.

On a note! Instead of kefir, you can use sour milk.

Compound:

  • 2 beets;
  • 1-2 eggs;
  • green onion feathers;
  • 300 ml of kefir;
  • 200 ml filtered water;
  • salt.

Advice! Filtered water can be replaced with mineral water.

Cooking:


Refrigerator in a new way

Hearty and incredibly tasty is Lithuanian borscht with sausage and potatoes. Choose any sausages to your taste. You can also add smoked meats.

Compound:

  • 2-3 beets;
  • 3-4 pcs. potatoes;
  • 4 eggs;
  • 2-3 cucumbers;
  • 200 g of sausage products;
  • ½ tsp citric acid;
  • salt;
  • 1 tsp granulated sugar;
  • dill and green onion;
  • sour cream.

Cooking:

  1. We wash and dry the beets, then peel and rub on a coarse grater.
  2. We spread the beets in a saucepan and fill with filtered water.
  3. We place the pan on the stove and wait for the liquid to come to a boil.
  4. We introduce citric acid, granulated sugar and salt. We remove the foam, reduce the level of the burner and cook the beets until tender.
  5. Then cool the broth and filter.
  6. Boil potatoes in their skins, hard boiled eggs. Cool and clean them, finely chop.
  7. Chop cucumbers and sausage into small cubes and put in a deep bowl.
  8. Add eggs and potatoes.
  9. We wash the onion and dill and finely chop with a knife. Pour over the rest of the ingredients.
  10. Stir and add beetroot broth. Determine its quantity based on what consistency you want to get borscht.
  11. Salt the dish if necessary.
  12. We put the borscht in the refrigerator for an hour, then serve it, seasoned with sour cream.

Cooking a refrigerator without beets

There are many options for preparing a cold joint in Lithuanian. His recipe without the addition of beets is interesting. The basis of the dish are cucumbers and sorrel. Such a cooler is both tasty and healthy!

Compound:

  • 2 cucumbers;
  • dill;
  • 2-3 garlic cloves;
  • 400 g canned sorrel;
  • 2 eggs;
  • 1 l 7% kefir;
  • salt;
  • 3-4 pcs. potatoes.

Cooking: