Picky eaters delight: The secret to a perfect Lithuanian cold soup

Our blog sometimes features extremely unique recipes, which demand a certain level of culinary creativity to execute. At other times, we lean towards time-honored classics. Today's offering belongs to the latter category. The classic Lithuanian cold soup requires nothing beyond the ingredients we've cherished for years.

The season for this delightful cold soup has already begun, and yet the peak of its popularity lies ahead. With heatwaves on the horizon, this cold, refreshing soup becomes a godsend, ready to be savored endlessly. The health benefits of beet leaves, packed with nutritional value in a humble culinary form, are immense.

Is making Lithuanian cold soup a challenge? Far from it. Below is an example recipe I've personally tested. It's easy and enjoyable to make, and the results are heavenly— even my kids agree!

Ingredients:

• 1 bunch of beet leaves
• A few radishes
• 1 bunch of dill
• 1 cucumber
• 1/2 bunch of chives
• 1 large natural yogurt
• About 4 cups of buttermilk
• Salt, pepper
• Sugar
• 1 tablespoon of vinegar
• Hard-boiled eggs

Preparation:

1. Start peeling the beets, cut them into cubes, and transfer them to a pot. Add a small amount of water and boil for about 10 minutes.
2. Add the chopped beet leaves to the cooked beets. If needed, add some water and sour the mixture with vinegar. Continue to cook for another 5 minutes.
3. Proceed to add the chopped radishes and herbs—chives and dill. Then, incorporate the finely chopped cucumber.
4. Complete the soup by pouring over the buttermilk and yogurt—season with salt, sugar, and pepper to taste. Serve accompanied by hard-boiled eggs cut in half. Bon Appétit!