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Lithuanian cold borscht

Lithuanian cold borscht, Prescriptions, Any category, Any kitchen, European cuisine, Soups, Borscht, Cold borscht

Ingredients portion 10

Chicken egg 3 pieces

Greens 1 bundle

Cucumbers 3 pieces

Kefir 600ml

White onion 1 piece

Beetroot 2 g

Potatoes 4 pieces

Radish 200 g

Cooking instructions 1 hour

1 Peel and halve or quarter the beetroot. Put to the boil. After 30-40 minutes of cooking (depending on the density and freshness of the beetroot), add 2 tablespoons of apple (grape) vinegar and leave to simmer for another 15-20 minutes.

2 Boil the eggs at the same time. If deviating from the standard Lithuanian chłodnik recipe, boil the potatoes.

3 At this point, take your time and start chopping onions, herbs and, if deviating from the recipe, radishes.

4 Take the beetroot out, cool and grate or dice. Whichever you prefer. Peel the eggs. Shred with egg slicer or just cut. Peel and cut potatoes. The main thing is not to boil fresh potatoes!

5 Pour the kefir over everything. Garnish with herbs and serve with mayonnaise and/or mustard.

Very chocolate ice cream

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .