Lithuanian Summer Borscht – a delicious recipe with fresh beets, cucumbers, scallions, fresh dill, milk yogurt, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash beets and trim stems and roots. Cover with water (about an inch above the beets) and simmer in a large saucepan until tender; 45 minutes to an hour. Allow to cool in water.
2
Remove skins from the beets(they should come off easily with your hands) and discard. Save cooking liquid. Shred the beets in a large bowl.
3
Peel cucumbers, slice lengthwise, and scoop out seeds. Slice into 1/3 in cubes. You should have about 2 1/2 cups. Add to beets.
4
Add scallions, dill, pepper, and yogurt to beets and cucumbers. Mix well.
5
Slowly thin mixture with reserved cooking liquid to desired consistency.
6
Carefully salt to taste. The salt won't totally dissolve right away since it's a cold soup, so be sure not to over-do it. Mix thoroughly.
7
Chill. You may need to salt more after chilling.
8
Serve. Peeled and boiled golden potatoes sliced into the soup adds a great contrast of temperature and texture.
128
kcal
Calories
6
g
Fat
13
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pounds fresh beets, 2 cucumbers, 1 cup sliced scallions, 3-4 tablespoons minced fresh dill, and more.
Yes, Lithuanian Summer Borscht falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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