Description
This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Ingredients
- 4 eggs
- 1 quart buttermilk
- 1 pound beets, peeled and shredded
- 1 large English cucumber – peeled, quartered, and sliced
- ΒΌ cup minced chives
- 1 bunch fresh dill, minced
Instructions
- Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
- Pour the buttermilk into a large bowl; add the eggs
- beets
- cucumber
- chives
- and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 day
Servings: 8