FoodWinning over picky eaters: The charm of Lithuanian cold soup

Winning over picky eaters: The charm of Lithuanian cold soup

Lithuanian cold soup - the perfect summer soup
Lithuanian cold soup - the perfect summer soup
Images source: © Adobe Stock | Monika

13 May 2024 10:51

I did not expect this. Children who are picky eaters enjoying Lithuanian cold soup? It's really possible, as long as you prepare this delicious summer soup correctly. Today, I recommend a simple and tested recipe!

Sometimes, we present highly original recipes here that require a creative culinary sense to implement. Other times, we prefer to use traditional recipes. Today, I want to share a recipe from this second group. The classic Lithuanian cold soup doesn't need anything more than what we have known for many years.

The season for this kind of cold soup has already begun, but the peak of interest in this tasty soup is still ahead of us. So be ready for the upcoming heatwaves because this cold, refreshing soup is like salvation, and you can enjoy it endlessly. The health aspect doesn’t need to be mentioned, as everyone knows that beet leaves are a quintessence of nutritional value enclosed in a simple culinary form.

Is preparing Lithuanian cold soup difficult? Not. Below, I show an example recipe that I've tested. It’s easy and pleasant, and the soup turns out to be simply divine. Even my little ones who enjoy it confirm this!

Recipe for Lithuanian Cold Soup

Ingredients:

  • 1 bunch of beet leaves,
  • a few radishes,
  • 1 bunch of dill,
  • 1 cucumber,
  • 1/2 bunch of chives,
  • 1 sizeable natural yogurt,
  • about 4 1/2 cups of buttermilk (approximately 1 liter),
  • salt, pepper,
  • sugar,
  • 1 tablespoon of vinegar,
  • hard-boiled eggs.

How to prepare:

Lithuanian cold soup - delicious and refreshing
Lithuanian cold soup - delicious and refreshing© Canva | PerlaStudio
  1. Peel the beets, then cut them into cubes and transfer to a pot. Add a small amount of water and boil for about 10 minutes.
  2. After this time, add the chopped beet leaves to the beets. Add some water; the entire mixture should be soured with vinegar. Cook for another 5 minutes.
  3. Then, add the chopped radishes and herbs to the soup: chives and dill. At the end, add the finely chopped cucumber.
  4. Finally, pour the buttermilk and yogurt over everything—season with salt, sugar, and pepper. Serve with hard-boiled eggs cut in half. Enjoy your meal!
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