Cold pink soup

Cold pink soup

Based on 0 ratings
Ieva Rad

Ieva Rad

Community member

"This is a traditional Lithuanian dish. The best for summer but can be made any time. Vibrant pink color. Contrast of cold soup and hot potatoes in one bite is amazing experience. "

Difficulty

Easy 👌
20
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings2
l
kefir
l
buttermilk
kg
red beet marinated grated
seedless cucumber
1 stalks
scallions
1 stalks
dill
salt
pepper
kg
potato
olive oil
salt
pepper
herb
1
eggs

Utensils

2 pots, bowl, cutting board, baking sheet

  • Step 1/6

    • salt
    • kg potato
    • pot

    Peel potatoes, wash it. Place it in cold salted water. Bring the water to boil and and simmer it gently 8-10min until potatoes are cooked but not collapsed.

  • Step 2/6

    • 1 eggs
    • pot

    Boil eggs medium done. Peel and half them.

  • Step 3/6

    • l kefir
    • l buttermilk
    • kg red beet marinated grated
    • bowl

    In a bowl mix kefir, buttermilk and a jar of grated marinated beetroots.

  • Step 4/6

    • seedless cucumber
    • 1 stalks scallions
    • 1 stalks dill
    • salt
    • pepper
    • cutting board

    Peel a cucumber, julienne it. Cut scallions and dill. Put everything in a bowl with kefir, buttermilk and beetroots. Put salt and black pepper. Taste it.

  • Step 5/6

    • olive oil
    • salt
    • pepper
    • herb
    • baking sheet

    Check if potatoes are ready. Drain water and leave it to cool. Heat oven to 180C. Place potatoes on a tray. Coat potatoes in olive oil, salt, black pepper and herb of your herbs. Place the tray in oven and bake it for 30-45 min till crispy outside and soft inside.

  • Step 6/6

    Serve cold soup in a small bowl and hot potatoes in a plate on a side. Place half of peeled egg on top of soup.

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