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–+ servings

Lithuanian cold beetroot kefir soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Print the recipe

Ingredients

For the soup

  • 1000 ml plain milk kefir Keep refrigerated until ready to mix.
  • 500 g cooked beetroot Peeled, unseasoned and chilled; vacuum-packed cooked beetroot works well.
  • 300 g cucumber
  • 4 eggs
  • 2 spring onions
  • 5 g fresh dill
  • 1 tbsp cider vinegar Use cooking vinegar, not a sweetened vinegar drink.
  • ½ tsp salt Taste before adding extra salt.
  • 1 pinch ground black pepper

For the potatoes

  • 500 g baby potatoes Or use larger potatoes cut into bite-sized pieces.
  • 5 g fresh dill

You will need

  • Large mixing bowl
  • Two saucepans
  • Coarse grater
  • Knife and chopping board
  • Colander

Instructions

  • Cook the washed potatoes in a saucepan of boiling water for about 20 minutes, until a knife slides easily into the centre.
  • Meanwhile, gently lower the eggs into a second saucepan of boiling water and cook for 12 minutes, until both whites and yolks are firm.
  • Cool the eggs under cold running water, then peel and slice.
  • Coarsely grate the chilled beetroot into a large mixing bowl and pour in any juice from the packet.
  • Rinse the cucumber, spring onions and dill under running water and drain well.
  • Dice the cucumber, thinly slice the spring onions and chop both portions of dill, setting aside the dill for the potatoes.
  • Stir the cucumber, dill for the soup, half the spring onions, cold kefir and cider vinegar into the beetroot.
  • Stir in the salt and pepper, then taste and add more salt if needed. Keep the soup in the fridge while the potatoes finish cooking.
  • Drain the cooked potatoes and sprinkle with the reserved dill.
  • Ladle the cold soup into bowls, top with the sliced eggs and remaining spring onions, and serve with the warm potatoes on separate plates.

Storage and safety

Cover leftover soup, eggs and potatoes and refrigerate promptly at 4°C (40°F) or below. Eat within 2 days, or sooner if an ingredient’s use-by date or instructions after opening require it. Avoid freezing: kefir can separate and cucumber loses its crunch. Discard perishable food left out for more than 2 hours, or more than 1 hour above 32°C (90°F).