Sweet, earthy and refreshing, chilled beet soup is the ultimate summer refreshment. Being cool and packed with flavors, it makes a delightful fresh start to a bigger dinner or lunch. It has proven benefits of increasing appetite and beating dehydration. Delicious and chilled beet soup, when mixed with cucumber, avocado, and fresh dill, makes a healthy, low calorie, and gluten-free drink. Lithuanian Saltibarsciai contains very few ingredients and is simple to make. Although they are naturally silky and need no additional fat for smoothening, adding a few tablespoons of yogurt may enhance their consistency further. Also, the finely-diced veggies give it a wonderful texture and delicious fresh flavor. Here we have shared the preparation strategy for the same:
Lithuanian Saltibarsciai was the simple recipe for cold beet soup. The partnership of fresh beetroot and cucumber, dill and eggs also make a great combination. The beetroot version, however, is everyone’s favorite. In case you are adding natural yogurt, take care of its quantity as it might make your best soup too sour. There is also a balance to be found somewhere in between the sweetness of the beets and the sourness of the buttermilk and yogurt.
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4 beets, with tops if possible
1/2 teaspoon salt
2 cucumbers, peeled and grated
3 tablespoons fresh dill
4 cups plain yogurt
4 cups buttermilk
1 cup sour cream
Salt and pepper, to taste
3 hard-boiled eggs, quartered
In This Recipe
Separate the greens and stems from beets using a sharp knife. Now, thoroughly wash them and set aside. Scrub the beet with a vegetable brush, transfer them to a medium pot, and immerse them in one-liter water.
Put the bowl at a low-flame and let it cook until beets are tender. Now, drain beets and discard cooking liquid.
Meanwhile, chop beet greens and stems. And, transfer them to a large pot and add 1/2 table spoon salt and 4 cups of water. Put it on the stove and bring it to a boil on high flame, then reduce heat to medium and simmer, without boiling, until greens are tender. Leave it to cool at room temperature for 30 minutes.
Peel and coarsely grate beets and add to pot with cooked greens. Gently stir in cucumbers, pickle, buttermilk, sour cream, and scallions. Season with salt and pepper.
Let the beat soup chill for at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls and top with eggs and dill.