Lithuanian Kefir Soup With Radishes & Cucumber
On hot summer days, there’s no better way to cool down than with a bowl of Lithuanian Kefir Soup with Cucumber and Radish. Made with tangy kefir, fresh cucumbers, and crunchy radishes, this refreshing dish is a close cousin to cold borscht (Saltibarsciai), and one of Lithuania’s lesses known cold summer soups. It’s the perfect way to enjoy seasonal vegetables in a light, creamy broth that’s both satisfying and cooling.
Ingredients
- 4 eggs
- 10 radishes coarsely grated, or julienned
- 1 English cucumber or 3-4 short garden cucumbers, coarsely grated or julienned
- 4 green onions (spring onions) thinly sliced
- a handful of fresh dill finely chopped
- ¼-½ teaspoon garlic powder
- a pinch of sugar optional
- salt and black pepper to taste
- 1 tablespoon apple cider vinegar
- 1 l (4¼ cups) milk kefir
- 600 g (1.3 lb) potatoes to serve
Instructions
- First, hard-boil the eggs, and leave them to cool down to room temperature. Peel and cut them into quarters or slices.
- Boil the potatoes until tender.
- Add the grated (or julienned) radishes and cucumber to a large mixing bowl.
- Add dill and green onions, season with salt, black pepper and garlic powder (optional).
- Add the vinegar and mix everything well.
- Pour the kefir over the vegetables, and mix well.
- To serve, divide the kefir soup into bowls, top with eggs, garnish with extra dill and/or spring onions.
- Serve with hot boiled potatoes on the side.