Cold Lithuanian Borscht

My maternal grandfather was Lithuanian and this recipe for Cold Lithuanian borscht (beet soup) came from his mother when he was a little boy. My mom grew up eating this and while I’m not a big fan of red beets, I prefer roasted gold, everyone that has had this soup adores it.

My mother and aunt feel it tastes best with fresh dill if you’re able to find it. My mom shared that she remembered going to my great aunt’s house in New Jersey and eating this as a child. She said she was so “impressed” with my great aunt’s exactness of the dice for beets & cucumber.

I know fall isn’t exactly a time when you think cold soup, but fall always makes me think of beets. I can’t wait to hear what you think of this recipe.

Cold Lithuanian Borscht from sloCooking.net

COLD LITHUANIAN BORSCHT

1 can red beets, drained (reserve liquid) and diced
1 cucumber, peeled and diced fine
1 sprig fresh dill – finely diced
2 2/4 cup cold water
1/3 cup sugar
3 ½ tbsp. apple cider vinegar
1 tsp. kosher salt
Thick sour cream, for garnish

Drain beets, reserve liquid from the can
Place reserve liquid in a large mixing bowl
Add water, sugar, apple cider vinegar and salt to reserve beet liquid
Dice beets, cucumber and dill
Add beets, cucumber, and dill to liquid in mixing bowl
Refrigerate to chill
Serve cold in chilled bowls, top with thick sour cream

Recipe notes from my mom:
I like really chunky beet soup – so I cut down on the water or else add more beets
I also like to use part rice vinegar part apple cider vinegar
Dill to taste, the flavor intensifies as it sits

Cold Lithuanian Borscht
 
Author:
Ingredients
  • 1 can red beets, drained (reserve liquid) and diced
  • 1 cucumber, peeled and diced fine
  • 1 sprig fresh dill – finely diced
  • 2 2/4 cup cold water
  • ⅓ cup sugar
  • 3 ½ tbsp. apple cider vinegar
  • 1 tsp. kosher salt
  • Thick sour cream, for garnish
Instructions
  1. Drain beets, reserve liquid from the can
  2. Place reserve liquid in a large mixing bowl
  3. Add water, sugar, apple cider vinegar and salt to reserve beet liquid
  4. Dice beets, cucumber and dill
  5. Add beets, cucumber, and dill to liquid in mixing bowl
  6. Refrigerate to chill
  7. Serve cold in chilled bowls, top with thick sour cream
Notes
Recipe notes from my mom:
I like really chunky beet soup – so I cut down on the water or else add more beets
I also like to use part rice vinegar part apple cider vinegar
Dill to taste, the flavor intensifies as it sits

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