This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
115 Calories
Recipe Instructions
Step 1
Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
Step 2
Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Ingredients
4 eggs
1 quart buttermilk
¼ cup minced chives
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
