Saltibarsciai (Lithuanian Cold Soup)

This is quite likely one of my favorite soups. If it could actually keep well, I’d totally make huge vats of it and store it so I could have it whenever, but…alas, it does not. It’s the perfect summer soup though, and it’s not even that complicated to make! :D

This was my first introduction to beets (never had em’ before) and I gotta admit, it was a good first impression. I want this soup right now. ;_;

Saltibarsciai (Lithuanian Cold Soup)

• 13 oz. beef kielbasa, chopped
• 3-4 potatoes, chopped
• 3-4 carrots, chopped
• 1-2 sprigs green onion, chopped
• 3-4 eggs, hardboiled + chopped
• 2 cucumbers, chopped
• 2 tbsp scallions, chopped
• 2 tbsp fresh cilantro or parsley, chopped
• 2 tsp fresh dill, minced
• 16 oz. kefir (or sour cream)
• 24 oz. borsch (I used Gold’s)
• 1 L seltzer water
• sea salt, to taste
• freshly ground pepper, to taste

Instructions:

1. Boil the eggs, carrots and potatoes in a pot. Add the sausage into the pot. After all of these are cooked, set them aside to cool. Chop everything up.
2. Chop up cucumbers and scallions and throw them into a pot. Add cilantro (or parsley), the chopped up sausage and potatoes.
3. Add the kefir, borscht, and seltzer water. Stir, then add a little more kefir.
4. Add salt and pepper to taste and serve with toast!

Here are some of the ingredients that I’d never heard of/used (mostly the latter) before making this:

:]