Welcome my fellow food lovers, where today we’ll indulge in a unique culinary delight straight from the heart of Europe – Cold Beetroot Soup with Dill (also known as Šaltibarščiai). This vividly colorful and heart-healthy recipe is a festival of flavors where earthy beetroots, fresh dill, saucy sour cream, and tangy lemons bring together a magnificent, cooling symphony. It’s almost like a beautiful summer day served in a bowl, tickling your taste buds while keeping your ticker happy. Let’s dive in and discuss how to concoct this cold culinary wonder.
Ingredients List
- 4 medium-sized Beetroots
- 1 medium Cucumber
- 4 cups of Kefir (can substitute with buttermilk or plain yogurt)
- 4 Eggs
- 2 Spring Onions
- Handful of fresh Dill
- Salt and Pepper to taste
- 2 tablespoons of Lemon juice
- 1 cup of Sour cream (optional)
Instructions
1. Begin your beetroot ballet by boiling the beetroots and eggs in separate pans. Dance them around the stove until the beetroots are tender and the eggs well-cooked, this usually takes about 30 minutes.
2. While your beetroots are bubbling, chop your cucumber and spring onions into petite pieces, and finely dice your fresh dill.
3. Once the beetroots are tender, peel and grate them into a bowl, plunge your eggs into cold water, peel and finely slice them as well.
4. Now, combine the beetroots, cucumber, spring onions, and dill into a large pot, pouring in your kefir. Stir in the lemon juice, and season with salt and pepper to your tasting.
5. Chill the soup in the fridge, preferably overnight to let the flavors coalesce and multiply. Before serving, garnish with slices of boiled eggs, a dollop of sour cream, and perhaps a sprinkle of dill.
Cooking Time & Servings
This cooling culinary delight takes about 1 hour to prepare (including cooking and cooling time) and yields about 4 servings.
Nutritional Information
Our Cold Beetroot Soup with Dill is not just a feast for your taste buds but also a boon for your health. Beetroots come packed with fiber, folic acid, manganese and potassium, while the dill adds a boost of vitamin C and magnesium. Kefir keeps your gut happy with its probiotics and the eggs bring a generous dose of protein.
Nutritional Value per Serving:
- Calories: 220
- Total Fat: 6 grams
- Carbohydrates: 25 grams
- Protein: 16 grams
- CoQ10: Mild levels (found primarily in kefir)
Tips and Tricks
Sprinkle some personality into your beetroot soup by using purple carrots instead of cucumber for a vivid boost or switch the kefir for coconut milk for a dairy-free delight. Don’t forget to let the soup sit in the fridge; it’s like a good nap for the soup, refreshing and reinvigorating the flavors.
Finally, as this dish comes together, it serves as a testament to…
…the marvels of simple ingredients coming together to create a culinary wonder that tantalizes the taste buds while also feeding your health. Unleash your inner chef, give this Cold Beetroot Soup with Dill a go and share your creation with us on social media.
Frequently Asked Questions
1. What’s the best way to serve Cold Beetroot Soup with Dill?
A: It’s best served chilled, garnished with a dollop of sour cream, and sliced boiled eggs.
Can I use pickled beetroot instead of fresh?
A: While you can, fresh beetroot offers a more robust flavor and brighter color.Any substitute for Kefir?
A: You can use Buttermilk or Plain Yogurt instead of Kefir.Can I add more vegetables to the soup?
A: Absolutely! Radishes, or carrots are great additions.Is Cold Beetroot Soup with Dill Vegan?
A: The base recipe is not vegan due to kefir and eggs. However, you can swap them out to make it vegan.
Remember, food is an adventure, so don’t be afraid to explore, experiment, and most importantly, enjoy. Till we meet again at the culinary crossroads, happy eating!
