Lithuanian Beet Cooler Soup (Chlodnik Litewski)

Lithuanian Beet Cooler Soup is made of beet stocks, beets, dill, scallions, cucumbers, plain yoghurt or sour cream. It looks very pretty and is delicious. The soup is served cold and originally was made with river crayfish. As the soup becomes famous and popular, new cooks start to put anything inside thinking they have created a new masterpiece, as long as the characteristic pink color of the soup is preserved.

  • Beets with stalks, 3
  • Plain yoghurt, buttermilk or sour cream, 500 ml
  • Dill, 1/2 sprig
  • Fresh cucumbers, 2
  • Scallion, 1/2 bunch
  • Juice from 1/2 lemon
  • Eggs, 2
Materials

Materials.

Lithuanian beet cooler soup

The soup.

  1. Wash and separate beets from stalks. Peel beets and dice finely. Chop stalks with leaves into ¼ inch pieces. Use of leaves is optional, often people take only half of them.
  2. Place chopped beets and stems in pot, add lemon juice, add water just over the beets level. Cook overlow heat for 15 minutes. Let it cool.
  3. Peel cucumbers and dice finely. Place into a mixing bowl. Finely cut scallions and dill. Add to cucumbers. Add yoghurt and mix together.
  4. Add cooked beets and mix everything together.
  5. Pour into serving bowls and garnish with sliced hard boiled eggs.

NOTE Ukrainian borscht is another known beet soup.

Lithuanian Beet Cooler Soup can be made from Fermented Borscht.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs