#cold borscht

[mashumaru]

Pink Soup season is open!

[mashumaru]

PINK SOUP

There are as many recipes for it as there are families in Lithuania but this one is pretty good! Šaltibarščiai (cold borscht/pink soup) is so good and refreshing, the perfect summer soup!!

I make it with pickled beets and no vinegar, but this version should work too. (I've heard of people using boiled beets and pickled cucumbers, either way you need some acidity from something.)

Try this! It's a soup that is pink, what else do you need?

[mashumaru]

It’s šaltibarščiai season and I’m so happy 😍

[upmala]

ok, this is a post i actually want to get popular - what are the traditional/regional/national dishes that are available premade at the grocery store where you live? (preserved versions don't count, it has to be found in the deli area) reply or reblog with your country/state and the dishes!

[mercymaker]

How did you make that pink soup? I'm really curious, never seen anything like it... Looks delicious though!

My mom made it! It’s really nice, especially during summer when it’s hot, really refreshing!EDIT: I also found a recipe, that’s similar to what my mom makes (she just adds some milk so it’s not as sour)

[hongzhizhu]

Свекольник / Svekoljnik

A bowl of Russian cold beet soup served with a dollop of sour cream and garnished with more fresh dill.

[hongzhizhu]

Šaltibarščiai

Lithuanian cold beet soup served with a boiled potato. Both the soup and boiled potato have a generous sprinkling of fresh chopped dill weed.

Besides the beets this soup contains chopped cucumbers, scallions, hard boiled eggs, kefir, sour cream, and a dash of salt to taste.

[gastropost]

Cold Borscht

One of my most vivid memories of a childhood summer meal is in our apartment on West End Ave. in NYC. I'm 9 years old, sitting with my sisters at the table by the window in their bedroom. We are in our bathing suits or maybe just underpants, it's too hot for clothes. Dining in the bedroom, hoping to catch a cool breeze from the Hudson River coming in through the window. Bowls of cold borscht with a dollop of sour cream, maybe some rye bread or a baloney sandwich with relish and mustard, but it was really all about the borscht.  To this day when the temperature starts to climb, my memory kicks in and I start craving that cool purple elixir. It was never homemade, always from a jar, brands like Manischewitz, Mother's or . Borscht continues to have a permanent place in my fridge.

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