Color your weekend pink!
Recipe created by Alfas Ivanauskas – a renowned Lithuanian culinary author and television host, celebrated for his cookbooks and inspiring food storytelling.
3–4 personas; 15 minutes
- A few spring onion stalks;
- 1 handful of fresh dill;
- 1 tbsp horseradish;
- A pinch of sea salt;
- A pinch of black pepper;
- 2 tbsp sour cream;
- 1/2 jar Kitchen Masters pickled beetroots;
- 3-4 Kitchen Masters sweet & sour pickled cucumbers;
- 1/2 long cucumber;
- 900 g kefir (3.2% fat);
- 1 tbsp apple cider vinegar;
- 2 tsp sugar;
- 4 hard-boiled eggs;
- Zest of 1/2 lemon;
- Edible flowers for decoration.
PREPARATION:
- In a bowl, combine chopped spring onions, finely chopped dill, and horseradish. Add salt and pepper. Mix and gently mash the mixture. Let it sit for a while.
- Add sour cream and Kitchen Masters pickled beets, pour in 1/4 of the beet juice from the jar and 3-5 tbsp of the pickled cucumber brine.
- Dice the Kitchen Masters pickled cucumbers and fresh cucumber into small cubes (remove seeds from the fresh cucumber if they’re large).
- Pour kefir into the bowl, add apple cider vinegar and sugar, and mix well.
- Add the cucumbers and mix everything together. Refrigerate for about 2 hours.
- Serve with chopped boiled eggs. Garnish with dill sprigs, edible flowers grated lemon zest, and freshly ground black pepper.
TIPS:
- To elevate the flavors, try adding pieces of smoked mackerel, cooked crayfish tails, or shelled shrimp (cooked, pan-fried, or marinated).
- This soup pairs deliciously with boiled, pan-fried, or crispy fried potatoes.