Try this old family recipe for Lithuanian šaltibarščiai in summer for a cold, creamy, purply-pink borscht that's as refreshing as it is beautiful.
Preparation Time
25 mins
Cooking Time
5 mins
Total Time
30 mins
Calories
115 Calories
Recipe Instructions
Step 1
Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
Step 2
Peel and chop eggs; place into a large bowl. Add buttermilk, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.
Ingredients
4 large eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
