Discover a modern twist on the famous Lithuanian cold beet soup. This vibrant pink recipe is a true cocktail of health benefits. Thanks to kefir and fermented milk, it supports your gut microbiota, a key element in hormonal regulation.
Addinghard-boiled eggs provides high-quality protein to help maintain muscle mass, while cucumber ensures optimal hydration. This fresh, crunchy, no-cook soup is ideal for days when you're seeking both digestive comfort and emotional relief.
Lithuanian cold beetroot soup
Ingredients
Preparation
-
Peel and grate the cooked beets. You can cook them yourself by boiling them or use pre-cooked beets from the store. Let them cool completely.
-
If you can't find buttermilk, you can easily make it yourself: add a tablespoon of lemon juice or apple cider vinegar to 250 ml of milk. Let it sit for 5 to 10 minutes, until the milk curdles, then stir.
-
Mix the kefir or skyr with 75 ml of fermented milk
-
Add the grated beets, diced cucumber, chopped fresh dill, and green onions. Blend with an immersion blender. For a more tangy touch, add a squeeze of lemon juice.
-
Season with salt and pepper to taste and garnish with chopped dill. Let the soup chill in the refrigerator for at least an hour until well chilled.
-
Pour the cold soup into bowls. Peel and cut the hard-boiled eggs into quarters or slices, then arrange them on top of the soup.
Note
Adding radishes : You can add thinly sliced radishes to provide some crunch.
Beetroot contains betalain ,a powerful antioxidant pigment that helps the liver process and eliminate toxins (and excess hormones).
