Chłodnik Litewski
Lithuanian Cold Borsch is my soup number one in Summer. When there is hot outside, you will love cold cooling soup made of beets and beet’s leaves, buttermilk and Spring greens: dill, spring onions and cucumber.
If you like Cold Borsch, check my favorite Summer dish: Polish Plum Potato Dumplings – Knedle ze śliwkami.
Ingredients
- 3 young beets with leaves
- 1l/ 4 cups kefir
- 1 l/ 4 cups buttermilk
- 250 ml/ 1 cup sour cream
- cucumber
- bunch of dill
- 3-4 spring onions
- salt, pepper
- lemon
Peel beets, cut into 1/4 slices, cover with small amount of water and cook for 8 minutes. Then add cut beet leaves and add to the pot for another 5 minutes. Cool.
In a pot mix buttermilk with kefir and sour cream. Add cut dill, spring onions and diced cucumber. Mix with cooled beets.
Season with salt, pepper, add a splash of lemon juice.
Serve Lithuanian Cold Borsch with hard boiled egg and young spring potatoes.
Notes: You can substitute buttermilk and kefir with sour milk and change proportion of them, depending on your preferences. Cooking is not about being a pharmacist, it is following your tastes:)
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!
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That looks really good and refreshing, thanks for sharing!
Just meant to ask, are the spring potatoes on the side served cold too! They look so pretty next to the borscht.