I don’t know about you, but this summer I’ve been trying to get away from serving hot meals as much as possible. I love soups of all kinds, but just can’t enjoy them as much when it’s sweltering outside.
Anybody else with me on that one?
However, last weekend the kids and I (and my Mom!) attended a global missions fair and tried out some different ethnic foods. Near the “Europe” area, we saw from afar a sign for some kind of food for $1 and sent one of my older boys to go buy one for us to try. Well, my Andrew brings us back a cup full of something that resembles Pepto Bismol with stuff floating in it.
I’m sure I said something like, “What is that??”
“Oh, it’s some kind of soup,” he said.
I tried a bite, and to my surprise, it was really good!
So, when I came home I looked up what it was and discovered that it was from Lithuania and called Saltibarsciai. Other countries in that region of the world seem to have a version of this as well.
I made this yesterday for my clan and it actually went over kind of well. A couple kids actually asked me to make it again, so I guess it wasn’t a failure. I know I really enjoyed it as I had some for lunch and dinner.
Besides the fact that it’s refreshingly cold and pink, I love this for the mix of flavors in it–beets, cucumbers, and buttermilk. Ooh, and sour cream on top. That makes it extra good too.
Here’s the basic recipe that I used. You can make a lot of this ahead and just pop it in the fridge until you’re ready to serve.
8 cups buttermilk
3 medium beets, cooked, chilled, and diced
2 diced cucumbers
2 hard boiled eggs, peeled and chopped
salt and pepper to taste
Garnish with dill and/or chives, sour cream