Saltibarsciai
(Cold beet soup)
Ingredients:
2
boiled beets, (coarsely grated)
2 medium cucumbers, (cut into small cubes)
2 hard boiled eggs
1 cup sour cream
4 cups buttermilk
1 cup boiled water, chilled
10 sprigs of fresh dill, finely chopped
1/2 cup finely chopped, green parts of scallions or chives
salt
fresh squeezed lemon juice, to adjust acidity if needed.
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- mix buttermilk with sour
cream and water; then add the beets, cucumbers and finely
cut egg whites, stirr gently.
- take the egg yolks and mash them with 1/4 tsp. salt and
scallions. This is done to release the onion flavor. Add
the yolk mixture to the soup. Stirr.
- the soup should have a slightly acid taste, use 1 or 2
tsps. of fresh lemon juice to adjust acidity.
- the finely cut dill is sprinkled on top of individual
bowls, just before serving.
- this soup is eaten with hot boiled potatoes, and is a
summer favorite.
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