Lithuanian Summer Borscht

By • December 14, 2009 • 2 Comments



Author Notes: I first tried borscht in 2007 during a stay with a lovely Lithuanian family in Paia, Maui and I fell in love. I was bound and determined to recreate it once I got home. It's served chilled and is absolutely perfect on a hot day. Add boiled peeled golden potatoes right before serving.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
  1. 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.
  2. Remove skins (they could 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. Be sure to mix thoroughly. You may need to salt more after chilling.
  7. Chill.
  8. Nom.
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Tags: beets, chilled, lithuanian, Summer

Comments (2) Questions (0)

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about 1 year ago BellaRasa

Being of Lithuanian descent, I am very impressed with your recreation of this traditional summer soup! All families have different recipes, but I would recommend using buttermilk or keifer as a base instead of yogurt, only adding sour cream or yogurt to thicken as needed. Other than that this recipe is very similar to my mother's!

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about 1 year ago ixshelle

Thank you so much, Rasyte! I'll definitely try out your suggestions next time I make this.