This Lithuanian family recipe for šaltibarščiai is from the old country It makes an awesome summer soup Serve with warm Yukon Gold potatoes
Prep Time
1 day 15 mins
Dificult
Medium
Servings
1 day 45 mins
Ingredients
Instructions
Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain
then run under cold water to cool.
Peel and chop eggs; place into a large bowl. Add buttermilk
beets
cucumber
dill
and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.
Recipe Tip
You can use canned beets (three 15-ounce cans) instead of fresh beets if preferred.