Our dear friend Birute is from Lithuania and we were lucky enough this week that she shared her family recipe with us. I enjoyed this soup for breakfast and dinner for a few days to eat it all up! I loved serving it with hot potatoes with dill and even bacon on the side!
2 large fresh beets
4 small fresh persian cucumbers
1 bunch of scallions (5-7 individual ones)
1 bunch of Italian parsley
4 hard boiled eggs
1 pound potatoes (your choice) boiled
1/2 gallon butter milk or kefir
small container grass-fed sour cream
salt and little pepper to taste.
Boil the potatoes in a separate pot.
Boil beets until you can stick a knife through them and the are soft. Discard water and let them cool off.
Take a large pot and shred the beets. Then chop the parsley and scallions and add them into the pot.
Chop the cucumbers and add them also in the pot.
Add the sour cream and butter milk slowly while mixing. If you want the soup "thinner", just add cold water.
Chop the boiled eggs and put them in the soup. (add a little salt and pepper to taste).
Keep in refrigerator until cold.
Serve with the boiled potatoes on the side (preferably hot). Garnish with parsley.