Saltibarsciai
(Lithuanian Cold Beet Soup)

6 Beets, large
2 Quarts water
2 Tbsp salt
2 Large cucumbers, thinly sliced
1/2 Cup sour cream
3 Scallions, chopped
  • Wash and scrub beets. Cut off leaves; use stalks.
  • Cook beets and stalks in saucepan with water until tender, adding salt and vinegar while cooking. Remove beets and stalks from soup.
  • Strain liquid through fine sieve. Add sugar and a little more vinegar, if desired.
  • Peel beets, cut into julienne strips. Place beets back in soup. Bring to a boil.
  • Put cucumbers, scallions into soup. Chill thoroughtly. Add sour cream before serving.

  • Yield: 6 servings.
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