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Lithuanian Šaltibarščiai with Potatoes & Dill (Cold Beet Soup)
Prep Time: 45 mins + refrigeration
Cook Time: 15 mins
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Serves 4.
Ingredients
700ml kefir
400g vacuum packed beetroot, grated
4 Lebanese cucumbers, grated
4 spring onions, thinly sliced
1 bunch fresh dill, coarsely chopped, plus extra to serve
4 medium Dutch cream potatoes
40g unsalted butter, thinly sliced
Sour cream, to drizzle
1 hard boiled egg, quartered
Method
1. Place the kefir in a large bowl. Stir in beetroot, cucumbers, onions and dill. Season generously. Refrigerate until cold.
2. Place potatoes in a saucepan of cold salted water over medium heat. Bring to a boil. Boil until tender. Drain and allow steam to evaporate. Make a cut in top of each potato and lightly squeeze to open. Top with butter.
3. Divide soup among serving bowls. Drizzle with sour cream and top with an egg quarter. Serve with hot potatoes. Garnish with dill.
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