Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
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
- vegetable broth
- beets
- vinegar
- sugar
- sour cream or buttermilk
- salt to taste
- potatoes, cooked, chilled and diced
- cucumbers, seeded and diced
- fresh dill, for garnish
Directions
Prepare an all-purpose vegetable broth by boiling assorted vegetables, herbs/spices (such as bay and peppercorns) in lightly salted water.
Use celery and carrot tops, onion root ends, and other vegetables left over from preparing other dishes.
Boil beets in broth until soft.
Remove beets from water.
Peel and grate the beets coarsely.
Strain broth.
Add vinegar, sugar and sour cream or buttermilk to the beet water.
Adjust the amount of salt needed at this time.
Return beets to the broth.
Chill well.
To serve, place chilled diced potatoes and diced, seeded cucumbers in soup bowls.
Pour soup over the potatoes and cucumbers.
Garnish with dill (fresh, chopped or dried).
Category:Lithuanian Vegetarian
Category:Beet Soup Recipes
Category:Vegetable broth Recipes
Category:Buttermilk Recipes
Category:Cucumber Recipes
Category:Potato Recipes
Category:Sour Cream Recipes
Category:Dill Recipes
Category:Recipes that need photos