Recipe: Lithuanian Cold Beet Soup (Saltibarsciai), Fried Cookies, Coffee Cake, Apple Cake, Torte, Kolachy

LITHUANIAN COLD BEET SOUP (SALTIBARSCIAI)

2 to 3 medium to large red beets (about 1 pound)
water
2 medium cucumbers
2 scallions or chives
2 hard-boiled eggs
1 cup sour cream
4 cups buttermilk
fresh dill (for garnish)
salt

Clean, trim and peel beets, cover with water and boil until tender.

While the beets are boiling:
Peel cucumbers and chop into small cubes (about 1/2 inch); peel shells from hard-boiled eggs and separate the whites from the yolks. Chop the whites very finely. Chop the scallions and mash with egg yolks and 1/4 teaspoon salt to release the onion flavor.

When the beets have finished boiling, remove them from the water and reserve the liquid. Cool the boiled beets under cold running water (or pop them into the refrigerator to cool for about an hour). When beets have cooled, grate them coarsely.

In large mixing bowl, add buttermilk to the beet water and blend in sour cream; then add beets, cucumbers, egg whites, egg yolks and onions. Stir until well blended. Place in refrigerator to chill.

Serve with chopped dill as garnish.

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