Lithuanian Cold Soup and Salad

Vegetarian Lithuanian Cold Soup and Salad Recipe with Beets and Cucumbers

Region / culture: Lithuania | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 6 |

Vegetarian diet

Introduction

Lithuanian Cold Soup and Salad is a traditional dish that is perfect for hot summer days. This refreshing and vibrant dish is a combination of beets, green onions, pickling cucumbers, boiled eggs, dill, vinegar, and sour cream. It is served cold and makes for a delicious and healthy meal.

History

Lithuanian Cold Soup and Salad has been a staple in Lithuanian cuisine for centuries. It is a popular dish that is enjoyed by many during the summer months. The combination of fresh vegetables and sour cream creates a unique and flavorful dish that is loved by many.

Ingredients

3 to 6 cooked beets with stems and leaves (cut into small pieces) or 2 cans of shoestring beets
10 to 12 small sliced green onions (including tops and bottoms)
6 to 8 small pickling cucumbers from the garden (cut into small pieces); or 2 long thin salad cucumbers (about 3 cups of cucumber pieces)
4 boiled eggs (cut into small pieces)
2 tsp of dill (fresh is preferred)
2 tbsp of vinegar
salt to taste
16 oz (454 g) of sour cream
water

How to prepare

In a mixing bowl, combine cooked beets, fresh onions, fresh cucumbers, boiled eggs, dill, salt, vinegar, and sour cream.
Gently stir the mixture.
The salad will have a dark pink color.
Transfer the mixture into a gallon container and fill it with water and/or ice cubes until the jar is full.
Stir gently again.
Taste the salad and adjust the seasoning with more salt, vinegar, or dill according to your preference.
Refrigerate the salad until the ice melts and serve it very cold.
The result will be a vibrant hot pink soup-like salad.
The salad can be stored in the refrigerator for up to one week.

Variations

Add chopped fresh herbs such as parsley or cilantro for extra flavor.
Substitute sour cream with Greek yogurt for a lighter version of the dish.
Add cooked potatoes or carrots for additional texture and flavor.

Cooking Tips & Tricks

Make sure to use fresh ingredients for the best flavor.

- Adjust the seasoning according to your preference.

- Refrigerate the salad until it is very cold before serving.

- The salad can be stored in the refrigerator for up to one week.

Serving Suggestions

Serve the Lithuanian Cold Soup and Salad as a light and refreshing meal on a hot summer day. It can be enjoyed as a main dish or as a side dish with grilled meats.

Cooking Techniques

Boil the beets and eggs until they are cooked through.

- Slice the vegetables and eggs into small pieces for easy eating.

- Mix the ingredients gently to avoid breaking up the beets and eggs.

Ingredient Substitutions

Use regular cucumbers if pickling cucumbers are not available.

- Substitute white vinegar with apple cider vinegar for a different flavor.

Make Ahead Tips

The Lithuanian Cold Soup and Salad can be made ahead of time and stored in the refrigerator until ready to serve. The flavors will meld together and become even more delicious.

Presentation Ideas

Serve the Lithuanian Cold Soup and Salad in individual bowls or glasses for a beautiful presentation. Garnish with fresh dill or a dollop of sour cream for an extra touch.

Pairing Recommendations

Pair the Lithuanian Cold Soup and Salad with grilled meats, such as chicken or pork. It also pairs well with crusty bread or crackers.

Storage and Reheating Instructions

Store any leftovers of the Lithuanian Cold Soup and Salad in an airtight container in the refrigerator for up to one week. Serve cold straight from the refrigerator.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin C, Vitamin K, and potassium.

Alergens

This dish contains eggs and dairy.

Summary

Lithuanian Cold Soup and Salad is a nutritious dish that is rich in vitamins and minerals. It is a great source of carbohydrates, fats, and proteins.

Summary

Lithuanian Cold Soup and Salad is a delicious and refreshing dish that is perfect for hot summer days. This vibrant and flavorful dish is easy to make and can be enjoyed as a main dish or as a side dish. Serve it cold for a delicious and healthy meal.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lithuanian Cold Soup and Salad. It was a warm summer day, the sun shining brightly through the windows of my grandmother's kitchen. I was just a girl, eager to learn the secrets of her delicious cooking.

My grandmother, a strong and stoic woman, stood at the stove stirring a pot of bubbling soup. The aroma of dill and cucumbers filled the air, making my mouth water with anticipation. I watched as she chopped fresh vegetables and herbs with expert precision, her hands moving with practiced ease.

As she worked, she began to tell me the story behind the recipe. She explained that it was a traditional Lithuanian dish, passed down through generations of women in our family. She had learned it from her own mother, who had learned it from hers, and so on.

She spoke of the importance of using only the freshest ingredients, and of taking the time to prepare each component with care and attention to detail. She told me that the key to a perfect Lithuanian Cold Soup and Salad was in the balance of flavors – the tang of the sour cream, the crunch of the cucumbers, the bite of the dill.

As she spoke, I could see the love and pride she felt for this recipe shining in her eyes. It was more than just a dish to her – it was a connection to her heritage, a link to the past that she cherished.

After she had finished preparing the soup and salad, she sat me down at the kitchen table and served me a bowl. I took my first spoonful, savoring the cool, refreshing taste of the soup and the crisp crunch of the salad. It was unlike anything I had ever tasted – a perfect balance of flavors and textures that danced on my taste buds.

From that moment on, I was hooked. I begged my grandmother to teach me how to make the recipe myself, and she happily obliged. Over the years, we spent countless hours in the kitchen together, chopping vegetables, stirring pots, and tasting and adjusting until we had perfected the recipe to our liking.

As I grew older and moved away from home, I carried the recipe with me, a piece of my grandmother's love and wisdom that I could always rely on. I made it for friends and family, sharing the story behind it and passing on the tradition to the next generation.

Now, as I stand in my own kitchen, stirring a pot of bubbling soup just like my grandmother used to, I can't help but feel her presence beside me. I can hear her voice in my ear, guiding me through each step and reminding me of the importance of tradition and family.

And as I sit down to enjoy a bowl of Lithuanian Cold Soup and Salad, I am filled with a sense of gratitude for the strong women who came before me, and the delicious recipes they passed down through the generations. I know that as long as I continue to cook and share these dishes, their legacy will live on, bringing joy and connection to all who taste them.