Lithuanian borsch

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Lithuanian borsch

Exquisite Lithuanian borsch is prepared as a cold borsch, without the active digestion of all components. On the photo illustrating the culinary pages, a burgundy appetizing dish flaunts, able to satisfy all aesthetic requirements.

Like many dishes of this recipe, it is prepared on a sour-milk substrate. The basis of Lithuanian cuisine is fermented milk and sour cream. Cooking first courses on kefir or whey is a Lithuanian culinary tradition.

To better match traditional cooking, it is recommended to take sweet sugar beet varieties. These include:

  • Boltardi
  • "Bona";
  • Libero
  • "Detroit".

They are fully consistent with the required flavors.

The sour taste of the milk base and the sharp aroma of vegetables with spices will suit the summer feast, or a festive dinner in the cold season. Appetite warms up a selected bouquet of spices, also included in the traditional set.

How to cook Lithuanian borsch

To comply with all the canons and create a real Lithuanian borsch, the recipe is supplemented only with traditional flavors and ingredients. Otherwise, it can turn into okroshka with beets.

The rules for preparing a classic recipe and a traditional set of components will help prevent such a transformation. The only acceptable variation concerns the sour milk base. Kefir can be replaced with whey or liquid sour cream with 1.5% fat. If sour cream is taken, it is diluted with beetroot broth to achieve greater fluidity.

Recipe for making Lithuanian borsch

We proceed to consider how to cook Lithuanian borsch according to the classic recipe. For this option, you need a certain set of components:

  • Beetroot “Bona” - 3 medium root crops;
  • fresh cucumbers - 3 pcs.;
  • boiled eggs - 4 pcs.;
  • a set of greens (dill / parsley / onion) - a bunch;
  • liter of fermented milk product;
  • low-fat sour cream - 4 tablespoons;
  • salt.

The cooking procedure follows the algorithm:

  1. Beets are boiled until cooked.
  2. Finely chopped onion, dill and parsley.
  3. Cucumbers bloom into cubes. The eggs are crushed.
  4. Rubbed beet tubers. Connect with greens and eggs. Mixed with sour cream.
  5. Kefir or whey is poured.
  6. The resulting dish is placed in the refrigerator for half an hour for better desolation.

Tips for cooking Lithuanian borsch

As a variety, borsch in Lithuanian can be supplemented with some details:

  • Boiled chicken breast will be an excellent nutrient filling.
  • Sour cream can be replaced with spicy mayonnaise.
  • If whey is used, a thicker sour cream is taken to increase the density.
  • In a sour-milk substrate, you can rub a clove of garlic.

An original and tasty dish will fully saturate the whole family and delight gourmets. "I love to cook" wishes you bon appetit! And be sure to try the hot red borsch and borsch in the slow cooker.

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