Saltibarsciai (Cold Beet Soup)

Ingredients

• •2 boiled beets, coarsely grated
• •2 medium cucumbers, cut into small cubes
• •2 hard boiled eggs
• •1 cup sour cream
• •4 cups buttermilk
• •1 cup boiled water, chilled
• •10 sprigs of fresh dill, finely chopped
• •1/2 cup finely chopped, green parts of scallions or chives
• •Salt
• •Fresh squeezed lemon juice

Directions

1. 1Mix buttermilk with sour cream and water; then add the beets, cucumbers and finely cut egg whites, stirring gently.
2. 2Take the egg yolks and mash them with 1/4 teaspoon salt and scallions. This is done to release the onion flavor. Add the yolk mixture to the soup. Stir.
3. 3The soup should have a slightly acid taste, use 1 or 2 teaspoons of fresh lemon juice to adjust acidity.
4. 4The finely cut dill is sprinkled on top of individual bowls, just before serving.
5. 5This soup is eaten with hot boiled potatoes, and is a summer favorite.