📷 CC0 · Bdx · via Wikimedia CommonsSuppe · Lithuania · Vilnius
Šaltibarščiai (Lithuanian Cold Pink Beet Soup) 🥣
Summer in Lithuania is pink: boiled beets grated into cold kefir or soured milk, shaken together with cucumber, spring onion, dill and a splash of the beet-cooking liquid until the bowl glows like sunset. It goes over boiled new potatoes — some put a halved soft-boiled egg on top — and comes back even better after an hour in the fridge. The nation takes it so seriously that Vilnius holds a whole festival for this soup, and no summer table in the country is considered set without it.
Zubereitung
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1
Boil or roast the beets whole until a knife slides in easily; slip off the skins and grate them on the fine side.
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2
Grate the cucumber too (a few half-moons aside for garnish), slice the spring onions, chop the dill small.
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3
Whisk the beets and dairy together with a ladle of cold beet water until the soup is a uniform neon pink; season with salt, pepper, sugar and acid — it wants more salt than you think.
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4
Fold in cucumber, onion and dill, then refrigerate at least an hour; the flavours knit while it chills.
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5
Serve ice-cold over spoonfuls of chopped boiled new potatoes, egg halves if you're traditional, a snowfall of dill on top. Bread on the side — dark rye, always.
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