Russian has Okroshka, Lithuanian has Šaltibarščiai – cold borscht for hot summer days. Beets, cucumbers and boiled eggs with kefir or buttermilk make funny color and great taste. In some areas, pickled beets are added. Goes well with hot boiled potatoes or just a piece of rye bread.
Yield: 2 servings
2 medium red beets, boiled or baked in foil (about 1 cup chopped)
1 medium cucumber (about 1 cup chopped)
2 scallions or chives
2-3 sprigs dill or parsley
2 hard-boiled eggs
1 1/3 cup kefir + 1 cup sparkling water OR
2 1/3 – 2 1/2 cups buttermilk
pinch of salt
1 tsp. horseradish (optional)
Finely chop cooled beets and cucumbers. Mix scallions with salt and press out moisture with your hands or pestle. Chop one hard-boiled egg, set aside second one for garnish.
Mix vegetables with chopped egg, horseradish (if use) buttermilk or kefir with sparkling water. Stir until well blended.
Place in refrigerator to chill. Serve with egg halves as garnish. Add some boiled potato on side and good piece of rye bread.
1 serving (without potato) is about 190 calories