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Pink Summer Soup with Dill and Hot Potatoes

Refreshing Pink Summer Soup with Dill and Hot Potatoes

Delight in the refreshing Pink Summer Soup with Dill and Hot Potatoes, a vibrant Lithuanian dish perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Lithuanian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups full-fat kefir Use full-fat for best results.
  • 1 cup cold water or beet brine Use beet brine for added flavor.
  • 2 cups cooked red beets Avoid using pickled beets.
  • 1 medium English cucumber Any cucumber variety works.
  • 2 stalks scallions Green onions or chives can be used.
  • 1 cup fresh dill Essential for authentic flavor.
  • 2 large hard-boiled eggs Can substitute with poached eggs.
For the Potatoes
  • 1 pound baby Yukon Gold potatoes Waxy and buttery texture.
  • 2 tablespoons unsalted butter Olive oil is a non-dairy alternative.
  • 1 teaspoon kosher salt Adjust according to taste.
Optional Add-ins
  • 1 tablespoon fresh lemon juice Add if desired for tang.
  • to taste black pepper Freshly ground is best.

Equipment

  • large pot
  • small saucepan
  • Mixing Bowl
  • box grater
  • Ice Bath

Method
 

Preparation
  1. In a small saucepan, place the eggs and cover them with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes before transferring to an ice bath.
  2. While the eggs cool, scrub and boil the baby Yukon Gold potatoes in salted water for 15-20 minutes until fork-tender.
  3. Grate the cooked red beets into a large mixing bowl using a box grater.
  4. Add the diced cucumber, chopped scallions, fresh dill, and kosher salt to the grated beets and mix gently.
  5. Pour in the full-fat kefir and a splash of cold water or beet brine. Stir until well combined.
  6. Chill the soup in the refrigerator for at least 15 minutes before serving.
Serving
  1. Serve chilled in bowls, garnished with halved hard-boiled eggs and extra sprigs of dill.
  2. Accompany with the hot, buttery potatoes on the side.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Best served fresh to maintain texture and flavors. Adjust seasoning before serving.

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