This dish garnered universal “yums” from all at the table. Cold soup is fantastic for hot humid summer meals. I made this after being introduced to the dish at a dinner hosted by a colleague. They served a Lithuanian borscht and instructed that actually half a hard boiled egg should be put in the bowl first and then mashed and then the soup added on top of that. As I was serving a legion of guests a multi-course meal, I tossed chopped eggs right into it.
- 5-6 beets
- Sour cream
- Lemon juice
- 3 hard boiled eggs, chopped
- 1 peeled cucumber, diced
- 1/2 onion, minced
- Boil beets until tender firm (like potatoes). Cool to touch and peel the skin off.
- Grate beets and place in large bowl.
- Add the cucumber, eggs and onion. Season with salt and dill by looks (I added both until I went “whoops, maybe that was too much”), I imagine perhaps a teaspoon plus of salt and 2-3 teaspoons of dill is sufficient.
- The yogurt, sour cream and lemon juice were also eyeballed measurements. I added perhaps a cup of yogurt, half a cup of sour cream, and a dash or two of lemon juice.
- Add water until the soup is as thick or runny as you’d like.
- Chill in the fridge for at least one hour.
Serve and enjoy!