Hey there, fellow culinary enthusiast! Are you a student who also happens to be tired of the mundane days of repetitive instant noodles or hastily assembled sandwiches? I hear you! As students, our time is precious, as it’s often limited by studies and commitments. Therefore, we aim to cook meals that are not only quick and efficient to prepare but also leave us feeling fully satisfied and content for the rest of the day. How about diving into the vibrant world of the Lithuanian cuisine? Meet the Lithuanian pink soup, Šaltibarščiai – a mix of sweet, sour, and creamy goodness, topped with crunchy cucumbers and dill. This unique dish is beloved by many and is not only easy to make but also wonderfully appetizing! So, grab your cooking gear, and let’s cook something uniquely delicious and pink!
🕐Cooking time: 20-30 min.
🍽️Number of portions: 4-5
A bag of potatoes
500 grams of kefir
100 grams of pickled beets
2 hard-boiled eggs
100 grams of onion leaves
A pinch of dill
Salt according to taste
- Wash the potatoes in warm water and peel them. Then fill a pot full of water and boil it. When the water boils, add salt, place the potatoes in the hot water, and let them boil for about 15 minutes. The prepared potatoes should be soft to the middle, but not fall apart (you can check them by inserting a knife).
- While the potatoes are boiling, chop the cucumbers, onion leaves, and dill. Place them into a large bowl, and give it a good mix.
- Pour the kefir and pickled beets into the mixture and mix everything well.
- I would advise you to add the eggs just before eating the pink soup, as the eggs become tasteless while being in the soup after a few hours.
- Serve the soup with the boiled potatoes and enjoy!