A vivid pink chilled soup of buttermilk or kefir and grated beets, topped with a hard-boiled egg and served with hot boiled potatoes on the side — Lithuania's summer classic.
Boil the potatoes
Boil the small potatoes in salted water until tender.
20 minBoil the eggs
Boil the eggs until hard-boiled, then cool and halve them.
10 minMix the soup base
Whisk the grated beets into the kefir until the soup turns bright pink.
Add the aromatics
Stir in the diced cucumber, garlic, dill and salt.
Chill the soup
Chill the soup thoroughly before serving — it should be served ice-cold.
Serve with egg and potato
Ladle into bowls, top with half a hard-boiled egg, and serve with the warm boiled potatoes alongside.
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