This delicious soup can be prepared in several ways, it perfectly cools in the summer heat and saturates the body. We will tell you in detail how to cook cold Lithuanian borscht and analyze the calorie content of the soup, and a simple step-by-step recipe with a photo will help us with this. This alternative recipe The famous hot first course with beetroot is ideal to cook in the summer when you want something cold and tasty.

Traditionally, Lithuanian borscht is cooked on kefir using pickled beets; in Lithuania, you could easily buy it on the market. If you don’t have pickled in your stocks, then boiled beets will do. The recipe for Lithuanian borscht will take its rightful place in your cookbook and will add to your collection of cold summer soups.

Step by step video recipe

Calorie Lithuanian borscht

calories and the nutritional value Lithuanian borscht is calculated for 100 grams of ready-made soup. The data given in the table are indicative.

How to cook Lithuanian borsch on kefir

To cook Lithuanian borscht, you do not need much time. Traditional Lithuanian okroshka is cooked on kefir, by the way, in Lithuania there is a special kefir for this soup.

Another feature and difference from other summer cold soups is the absence of potatoes in the composition. Traditionally, potatoes are boiled and served separately with Lithuanian borscht.

The amount of ingredients used in the recipe is calculated for a 2 liter saucepan.

Ingredients:

• Boiled beets - 2 pcs.
• Kefir - 1 l.
• Water - 1 l.
• Fresh cucumber - 3 pcs.
• Egg - 3 pcs.
• Sour cream - 3 tbsp. l.
• Potatoes - 5 pcs.
• green onion
• Parsley
• Dill
• Salt - 1 tsp

Boil the potatoes in their skins, let them cool, and then peel them.

Peel the boiled beets and grate coarsely. Transfer to a pan in which cold Lithuanian borscht will be stored.

Hard boil chicken eggs in lightly salted water. Then cool, peel and cut into small cubes, transfer to a saucepan.

Rinse fresh cucumbers thoroughly, you can not get rid of the peel. Cut into small quarters and transfer to the eggs and beets.

Chop the dill, onion and parsley with a kitchen knife and add to the pan.

During the winter cold, we want hot cocoa with a pie. And in the summer heat, we want to refresh ourselves with something light and tasty. In such cases, many remember okroshka. But I suggest you cook Kholodnik or Lithuanian borscht. You may have heard about this dish under a different name - Beetroot. It will be a great alternative to okroshka.

Cold borscht or boiled beetroot chiller

Kitchen tools: saucepan, two bowls, grater, board, knife.

Ingredients

Step-by-step recipe for classic cold borscht

Cooking broth

Cooking topic

Pour a couple of spoons of topic into a plate, pour borscht and add a little sour cream. Bon Appetit!

Bon Appetit!

video recipe

The video shows how to make cold borscht Beetroot.

Summer gives us a lot of greens and vegetables, which make a wonderful - green borscht -. And from beets you will cook a bright and tasty - red borscht -.

Cold borscht with pickled beets

Cooking time: 1 hour.
Serving Amount: 7-8.
Kitchen tools: pan, knife, board.

Ingredients

Step by step recipe

Preparing the Ingredients

1. Cut about three hundred grams of pickled beets into small pieces. Throw into boiling water.
   
   
2. Add a tablespoon of vinegar. Add salt as you wish.
   
   
3. After boiling, cook for 2-3 minutes. Pour in 1-2 more tablespoons of vinegar and let cool.
4. We chop all the greens.
   
   
5. We cut peeled cucumbers into cubes (3-6 pcs.).
   
   
6. We also cut sausage (250-300 g).
   
   
7. Cut 3-5 eggs into small pieces.
   
   

Serve borscht

All ingredients can be added to beetroot broth and mixed in a saucepan. But you can do it in a bowl.

video recipe

The video shows the process of making this borscht.

Did you know, that - borscht in a slow cooker - turns out to be incredibly tasty and preserves almost everything useful material ingredients included in it?

Cold Lithuanian borsch on kefir

Cooking time: 1 hour.
Serving Amount: 7-8.
Kitchen tools: frying pan, bowl, board, knife.

Ingredients

Step by step recipe

1. Cut 200-300 grams of beets into small strips.
   
   
2. Finely cut cucumbers (4-6 pcs.).
   
   
3. Also finely chop the radish (7-8 pcs.).
   
   
4. We mix everything in one bowl.
5. We chop the whole onion (2-3 stalks), a bunch of dill and sprinkle with salt so that the greens release the juice.
   
   
6. We send salted greens to beets.
7. For dressing, mix 2-4 tablespoons of sour cream, horseradish and 100-150 ml of kefir. Horseradish add to your taste.
   
   
8. We cut 4-6 eggs and send them to vegetables.
   
   
9. Pepper and salt as you like. Pour dressing over vegetables and stir. Add the remaining kefir.
   
   
10. Mix well. We put the borscht in the refrigerator for several hours.
    
    

Lithuanian borsch goes well with scalding potatoes “in their uniforms”, fried in lard or oil. Bon Appetit!

video recipe

The video shows how real Lithuanian borscht should look like.

What are your associations with Ukrainian cuisine? Of course - Ukrainian borsch—. Check out one of his options. If prepared in time necessary ingredients, then cold Beetroot is not so difficult to cook. It will be a great outlet on a hot day. What recipes for summer cold dishes do you know? Write in the comments.

Let's boil hard-boiled eggs. After boiling water - 8 minutes, then lower them into cold water. I assume that you all know this, but I wrote it just in case. :)
Then three on a coarse grater boiled beets. Personally, I preserve a large amount of it in the fall. Therefore, I simply take a three-quarter can of canned beets and spread the contents into a saucepan. Also there are three cucumbers. If they are not homemade, it is better to cut off the skin. If the cucumber is long, then about half a cucumber.

Finely chop the green onion feathers, put them on a plate, add a pinch of salt and grind with a fork or whatever.

Add onion and chopped dill to the pot. I don’t grind the last one, I don’t even know why, it’s probably a habit. I used fresh frozen for this recipe.

Well, now we add kefir, sour cream mixed with water, chopped eggs to the pan, mix and test for salt-acid. I always manage to add about 2 tablespoons lemon juice. Salt is about 1 tablespoon, with a small slide. But here you must regulate yourself.
And yet, if you do not have such fatty kefir, then it is quite possible to use the usual one. And in general, always be guided by your taste - if you want, then it is quite possible to increase the amount of kefir by an order of magnitude, by 500 grams. Serve cold Lithuanian borscht with hot, boiled potatoes or black bread.

With the advent of heat in our diet come more simple recipes- I don’t want to stand at the stove when I can go to nature. Try Lithuanian cold borscht if you like refreshing cool dishes. It will appeal to vegetarians, and those who are on a diet, and lovers of different variations of okroshka.

There are two main components in the dish - beets and kefir. Vegetables can be put in boiled, baked or pickled soup. Borscht is served with fragrant wheat flatbread and traditional Lithuanian potatoes boiled in their skins.

Lithuanian cold borsch on kefir

This diet dish without meat is prepared easily and quickly. Roast some potatoes in their skins with aromatic herbs. Slit the top of the peel and knead a little. Serve such potatoes with borscht.

Ingredients:

• 2 medium beets;
• 1 cucumber;
• 1 egg;
• 4 tbsp sour cream;
• 0.5 l. kefir;
• Dill;
• green onion;
• black pepper;
• salt.

Cooking:

1. Boil the beets and grate.
2. Boil eggs, cut into cubes.
3. Grate the cucumber along with the peel.
4. Mix all ingredients.
5. Finely chop the greens, add to the dish. Top with sour cream.
6. Mix kefir with a glass of water. Pour in the vegetable mixture.
7. Season and salt.

Lithuanian borscht with sausage

If you do not have enough meat in a cold soup, then add a little boiled sausage. It will complement the platter of vegetables and add nutrition to the soup.

Ingredients:

• 2 eggs;
• 200 gr. boiled sausage;
• 2 beets;
• 0.5 l. kefir;
• 1 fresh cucumber;
• a bunch of dill and green onions;
• salt, black pepper.

Cooking:

1. Boil beets and eggs. Grate.
2. Cucumber cut small cubes, and sausage straws.
3. Chop up the greens. Mix the ingredients. Season and salt.
4. Add a glass of water to kefir. Pour the base for borscht.

Lithuanian borscht with meat and mushrooms

This is a more free interpretation of the classic recipe. This option is suitable for those who lack satiety in a cold dish.

Ingredients:

• 200 gr. beef;
• 200 gr. champignons;
• 1 onion;
• 1 egg;
• 1 carrot;
• 1 beet;
• 500 ml. kefir;
• green onions;
• black pepper, salt.

Cooking:

1. Boil the meat. Let it cool and break it into small pieces.
2. Chop the mushrooms into slices. Cut the onion into cubes, grate the carrot. Fry everything together in a pan.
3. Boil the beets and grate. Mix it with mushroom dressing and add meat.
4. Boil the egg, finely chop. Add to soup base.
5. Mix kefir with a glass of water. Pour in the base. Add finely chopped green onions. Season and salt.

Lithuanian cold beet borscht

Add radishes to the composition of the dish - it will give freshness and a new flavor. A whole bouquet of greens will also fit perfectly - you can supplement it at your discretion with your favorite herbs.

Ingredients:

• 5 pieces. radish;
• 1 beet;
• 1 fresh cucumber;
• 1 egg;
• 500 ml. kefir;
• 3 tbsp sour cream;
• a bunch of greens - parsley, dill, green onions.

Cooking:

1. Boil beets and eggs. Grate.
2. Cut the radish into thin slices.
3. Connect.
4. Add grated cucumber and chopped greens. Salt. Top with sour cream.
5. Dilute kefir with a glass of water. Pour over the vegetables.

Lithuanian borscht with pickled beets

The marinade adds spice to the dish. You can prepare the dressing in advance and roll it into jars, and then use it as needed.

Ingredients:

• 2 beets;
• 1 cucumber;
• 1 egg;
• 4 tbsp sour cream;
• 500 ml. kefir;
• green onions, dill;
• 2 tbsp apple cider vinegar;
• ½ lemon.

Cooking:

1. Grate the beets, pour over the vinegar, squeeze the juice from the lemon. Salt. Leave to marinate for 2-3 hours.
2. Boil an egg and finely chop it.
3. Grate the cucumber. Add chopped greens. Combine all the ingredients and season them with sour cream.
4. Dilute kefir with a glass of water. Pour into soup base.

Lithuanian borscht will not only save your time, but also please you unusual taste. This a budget option light cold soup.

Lithuanian cold borscht great alternative familiar to all okroshka. Such a dish will saturate you on a hot summer day, when you don’t feel like eating, and refresh and invigorate. In addition, it is very useful. And there are several ways to cook Lithuanian borscht. Let's consider the best of them.

"Delicious" secrets:

• Classical Lithuanian recipe does not involve the addition of meat products to borscht. But to make the dish more satisfying and spicy, you can add smoked meats or boiled chicken meat to it.
• Such borscht is served with mayonnaise or horseradish. And do not be afraid that the dish will become more high-calorie, because it is quite harmless to our figure.
• If vinegar is indicated in the recipe, it can be replaced with freshly squeezed lemon juice. And if you have a sensitive gut, don't add it at all. From this taste qualities borscht will not get worse.
• Such borscht is served in Lithuania with cold boiled potatoes instead of bread. Try it, it's very tasty!

On a note! Lithuanian borscht contains many vitamins and micro and macro elements useful for our body.

So let's start with traditional version Lithuanian first course. His secret is in large numbers sour cream and dill. And cooking such borscht is a pleasure!

Compound:

• 2-3 beets;
• 2 cucumbers;
• green onion;
• 2-3 eggs;
• 4 tbsp. buttermilk;
• 1 st. sour cream;
• Dill;
• salt.

Advice! Instead of fresh beets, pickled beets can be added to borscht.

Cooking:

Variant of cooking borscht on kefir

Lithuanian cold borscht on kefir turns out delicious. To add an exquisite sourness to the dish, add freshly squeezed lemon juice to taste. And you need to cook such a dish only once, because with long-term storage its taste is lost.

On a note! Instead of kefir, you can use sour milk.

Compound:

• 2 beets;
• 1-2 eggs;
• green onion feathers;
• 300 ml of kefir;
• 200 ml filtered water;
• salt.

Advice! Filtered water can be replaced with mineral water.

Cooking:

Refrigerator in a new way

Hearty and incredibly tasty is Lithuanian borscht with sausage and potatoes. Choose any sausages to your taste. You can also add smoked meats.

Compound:

• 2-3 beets;
• 3-4 pcs. potatoes;
• 4 eggs;
• 2-3 cucumbers;
• 200 g of sausage products;
• ½ tsp citric acid;
• salt;
• 1 tsp granulated sugar;
• dill and green onion;
• sour cream.

Cooking:

1. We wash and dry the beets, then peel and rub on a coarse grater.
2. We spread the beets in a saucepan and fill with filtered water.
3. We place the pan on the stove and wait for the liquid to come to a boil.
4. We introduce citric acid, granulated sugar and salt. We remove the foam, reduce the level of the burner and cook the beets until tender.
5. Then cool the broth and filter.
6. Boil potatoes in their skins, hard boiled eggs. Cool and clean them, finely chop.
7. Chop cucumbers and sausage into small cubes and put in a deep bowl.
8. Add eggs and potatoes.
9. We wash the onion and dill and finely chop with a knife. Pour over the rest of the ingredients.
10. Stir and add beetroot broth. Determine its quantity based on what consistency you want to get borscht.
11. Salt the dish if necessary.
12. We put the borscht in the refrigerator for an hour, then serve it, seasoned with sour cream.

Cooking a refrigerator without beets

There are many options for preparing a cold joint in Lithuanian. His recipe without the addition of beets is interesting. The basis of the dish are cucumbers and sorrel. Such a cooler is both tasty and healthy!

Compound:

• 2 cucumbers;
• Dill;
• 2-3 garlic cloves;
• 400 g canned sorrel;
• 2 eggs;
• 1 l 7% kefir;
• salt;
• 3-4 pcs. potatoes.

Cooking: