Cold Beet Soup (Pink Soup)
This traditional Lithuanian pink soup is a refreshing cold beet soup made with grated beets, radishes, cucumbers, fresh dill, chives, milk, and sour cream. Lemon juice adds a tangy flavor, while hard-boiled eggs make a delicious topping. Chill for at least 45 minutes before serving.
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Ingredients
- 2 cups Water + 3 tbsp lemon juice
- 2 Large beets + greens
- 4 Radishes
- 2 Mini cucumbers
- 2 Garlic cloves
- 1/4 cup Fresh dill, chopped
- 1/4 cup Fresh chives, chopped
- 2 cups Milk + 2 tbsp lemon juice
- 1 cup Sour cream
- 1½ tsp Sea salt
- 1/2 tsp Black pepper
- 4 Hard boiled eggs
Instructions
- Wash, peel, and grate the beets into a large stock pot.
- Add 2 cups of water and 3 tbsp of lemon juice to the stock pot.
- Bring to a boil and simmer the shredded beets for 5 minutes.
- Remove from the heat and allow to completely cool.
- Using the box grater, shred the radishes, cucumbers, and garlic.
- In a small bowl, combine the milk and lemon juice. Allow to sit for 10 minutes.
- Add the sour milk and the sour cream to the stock pot.
- Stir in the shredded vegetables, chopped dill, chopped chives, sea salt, and black pepper.
- Refrigerate for at least 45 minutes or up to 2 days.
- When ready to serve, fill a soup bowl with the pink soup and top each bowl with a halved hard boiled egg.
Nutrition
Serving: 1.5cupsCalories: 200kcal
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