Lithuanian Summer Borscht

By ixshelle • December 14, 2009 • 0 Comments

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Lithuanian Summer Borscht — 1 of 4 Photo by ixshelle

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Author Notes: I first tried borscht in 2007 during a stay with a lovely Lithuanian family. I was bound and determined to recreate it once i got home. It's served chilled and is perfect on a hot day. Serve with boiled peeled golden potatoes. - ixshelle

Serves 10

1 1/2 pound fresh beets
2 cucumbers
1 cup sliced scallions
3-4 tablespoons minced fresh dill
3 cups whole milk yogurt
salt (to taste)
dashes black pepper

Wash beets and trim stems and roots. Cover with water (about an inch about the beets) and simmer in a large saucepan until tender; 45 minutes to an hour. Allow to cool in water.
Remove skins (they could come off easily with your hands) and discard. Save cooking liquid. Shred the beets in a large bowl.
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.
Add scallions, dill, pepper, and yogurt to beets and cucumbers. Mix well.
Slowly thin mixture with reserved cooking liquid to desired consistency.
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. Be sure to mix thoroughly. You may need to salt more after chilling.
Chill.
Nom.