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Name: Šaltibarščiai
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Lithuania
Ingredients: 500 g beets; 1 L kefir; 600 g potatoes; 4 eggs; 200 g cucumber; 40 g spring onions; 20 g fresh dill; 1 tsp salt

Its ingredients rise out of the pile.

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Lithuania1 h 15 minServes 4déjà cuisiné

Šaltibarščiai

Ingrédients8

beets500 g
kefir1 L
potatoes600 g
eggs4
cucumber200 g
spring onions40 g
fresh dill20 g
salt1 tsp

légumelaitier et œufépice et sauce

Préparation

Boil the beets in their skins until tender, about 40–50 minutes, then cool, peel, and grate them finely.
Hard-boil the eggs, cool them, peel, and chop.
Boil the potatoes in their skins until tender, then keep them hot for serving.
Dice the cucumber and finely chop the spring onions and dill.
Stir the grated beets into the cold kefir, then add the cucumber, spring onions, dill, chopped eggs, and salt.
Chill the soup until very cold, then serve in bowls with the hot boiled potatoes on the side.