Title: Saltibarsciai (Cold Beet Soup -Lithuanian Borscht)
Categories: European Vegetable Soup
Yield: 1 Batch

3	lb	Beets
3	qt	Water (or
1 1/2	qt	Water and
1 1/2	qt	Defatted chicken stock)
2	c	Cucumber (peeled and
		Julienned)
1/4	c	Fresh dill, chopped fine
1/4	c	Distilled white vinegar
1/2	ts	Salt (or to taste)
1/4	ts	Fresh ground black pepper
2	c	Sour cream

Here are four traditional Lithuanian recipes from my files. ( I run a small catering business specializing in ethnic foods.) Most of these are family recipes from Lithuanian friends. I think one is from an old church cookbook from a church that is predominantly Lithuanian. I have made and served all of these for clients. For those on restricted diets, I have a reduced fat, reduced sodium version of Kugel I worked out for a client (making healthy versions of traditional ethnic foods -- that capture the taste while reducing fat, salt and sugar -- that is one of my business' specialties) so if any of you need the 'healthy' version drop me an e-mail and I'll send it out.

Scrub beets, place in 6 quart stock pot , cover with water or stock-water mixture and bring to a boil. Simmer for about 15 minutes, until they just start to become tender. Turn off the heat and remove the beets. Peel beets. Julienne about 3/4s of the beets, and coarsely grate the remainder.

When cooking liquid in stock pot is cool enough to handle, strain through cheesecloth-lined colander (to remove any grit from the initial cooking) into a larger -- 8 quart) stock pot. Add grated and julienned beets, 2 cups of julienned cucumbers and 1/4 cup of chopped dill. Stir in vinegar, salt and pepper and return to boil. Simmer another 15 minutes and remove from heat.

When the soup has cooled for awhile -- but is still warm -- remove about a cup of the liquid, place in bowl with 1 pint of sour cream and mix until smooth, or place in food processor and process until you have a smooth mixture. Return the sour cream-broth mixture to the soup, blend, turn into tureen and chill. Serve family style with sauteed dilled potatoes and onion

(Peel and cube 2 medium potatoes, dice a medium yellow onion, saute in corn oil and butter until tender slightly brown -- put onions in first and, when transparent, add potatoes. Add 1 tsp of vinegar for flavoring. When potatoes are tender and lightly browned, turn mixture into serving bowl with butter-oil-vinegar mixture from the pan, top with a liberal dose of finely chopped fresh dill and toss, making sure all the potatoes are coated with the juices and dill.)

Cold soup, warm potatoes and onions. . I believe the tradition is to spoon some of the potato-onion-dill mix into the soup -- at least that's they way my friend's family did it. I've seen others, however, who eat the potato-onion mix separately so provide a plate for that purpose and let guests do as they choose.

JackL EthniCity Catering Food for your soul

phill@mack.rt66.com rec.food.cooking

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