Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 to 6 cooked beets with stems & leaves (cut up fine) or 2 cans shoestring beets
- 10 to 12 green onions, sliced sm. (tops & bottoms)
- Cucumbers, if you have fresh grown pickling cukes from the garden, use 6 to 8 sm. ones, cut up fine; if you use grocery store salad cukes, 2 long thin cukes diced sm. (about 3 c. of cuke pieces)
- 4 boiled eggs, cut up fine
- 2 tsp. dill (fresh is best)
- 2 tbsp. vinegar
- Salt to taste
- 16 oz. of sour cream
- Water
Directions
Mix cooked beets, fresh onions, fresh cukes, boiled eggs, dill, salt, vinegar and sour cream.
Stir gently.
It will look like a dark pink salad.
Put in a gallon container and add water and (or) ice cubes until jar is full.
Stir gently.
Test with more salt, vinegar or dill to your taste.
Refrigerate until ice melts and serve very cold.
It will be a bright hot pink soup (salad).
Stores well in refrigerator for one week.
Category:Lithuanian Recipes
Category:Lithuanian Salads