Lithuanian Cold Beet Soup Friday, July 6, 2007


Julia Stiles

2 quarts buttermilk
2 jars whole pickled beets
2 cucumbers
1 hard boiled egg
1 cup whipping cream
1 small onion
salt and pepper to taste


Grate beets, cucumbers, onion and egg in a large bowl (medium grate). Add salt and pepper to taste. Combine mixture thoroughly. Add buttermilk and whipping cream. Add some of the reserved pickled beet juice if desired, to taste. Chill for several hours and serve cold.


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