Cold beetroot soup is refreshing, aromatic and healthy, in a few words a perfect meal during the hot summer days. I was going to Lithuania, one of my trips abroad, and on the plane I happened to chat to the passenger sitting next to me. Guess what my first question was?… What is the typical Lithuanian dish? As it was the end of the summer, she highly recommended me to try šaltibarščiai, cold beet soup in the local language, accompanied with hot crispy potato wedges or just boiled potatoes. I was really looking forward to trying it and I must admit that when I did, it was ‘love at the first bite’!
- 3 pre-cooked beetroots
- crispy roasted potato wedges
- 2 hard boiled eggs
- 500ml natural yogurt
- crème fraiche
- a bunch of chives
- a bunch of fresh dill
- 1 lemon
- freshly ground black pepper
- sea salt
METHOD According that you have everything ready as in the ingredient list, it will actually takes few minutes to prepare it.
Put in a blender diced beetroots, yogurt, salt and pepper . Blend until completely liquidised. Season with more sea salt if necessary.
Serve in large soup bowls and top with a dollop of crème fraiche, a few slices of egg, one slice of lemon, a generous amount of chopped chives and chopped dill.
Serve the roasted potatoes wedges in a plate next to the bowl.