This dish has been keeping Balts cool during the summer since the Middle Ages. It’s tangy, refreshing and will quickly become your heat-wave staple.
Time: 60 min
Cost: £
Serves: 4-6
Difficulty: Mid
Equipment you will need:
- A knife
- A grater
- A chopping board
- A big pot
- A large mixing bowl.
- A mixing spoon
Ingredients:
- A bunch of fresh beetroot (3-5 depending on size)
- 4-6 Baby cucumbers
- 200g Radishes
- 500ml Vegetable or chicken stock
- 400ml Kefir or buttermilk
- 200ml Natural Yoghurt
- A bunch of chive
- A bunch of dill
- 1 tbsp of salt
- A dash of pepper
- An egg (optional)
Method:
1. Wash and peel the beetroots. Slice them thinly and set into the pot.
2. Set to boil in stock with a dash of pepper and salt until soft (about 40min, beetroot usually takes the same amount of time as potatoes for most things.)
3. While the beetroots are boiling, start thinly slicing the radishes and baby cucumbers. For the cucumbers, it’s quickest to use a grater.
4. Mix the radishes and cucumbers together in a mixing bowl with a tablespoon of salt. Chop your chives and dill and add to the bowl.
5. Once the beetroot stew has boiled, set it down to cool. Ideally you want it to be chilled.
6. Mix the chilled beetroot stew, cucumbers and radishes together in the large pot.. Add a 200ml (around a glass) of natural yoghurt and 400ml of kefir.
Skanaus! – that’s Lithuanian for “Enjoy your meal!”
Gretel’s Tip: For the full effect serve with a hard-boiled egg.