The recipe for Lithuanian cold borscht, also often referred to as khlodnik, is one of the oldest Eastern European first courses. Its simplicity, the minimum number of required ingredients and unusual taste have earned fame among culinary experts all over the world. It is thanks to these qualities that the recipe for cold Lithuanian kefir borscht can now be found in restaurants around the world, because borscht can be prepared in just 30 minutes. And the cold Lithuanian borscht recipe is perfect for the hot season and does not involve the addition of meat, for which we love vegetarians and connoisseurs of light dietary cuisine. Ingredients – beets 2-3 pieces (600-700 grams); – potatoes 5 pieces (500-600 grams); – green onion 5 feathers; – eggs 3 pieces; – parsley and dill; – radish 5-7 pieces (150 grams); – cucumber 2 pieces (300 grams); – non-acidic kefir 1 liter; – low-fat sour cream 4-5 tablespoons; – boiled cooled water 1 liter. How to cook Lithuanian borscht? Boil beets, potatoes and hard-boiled eggs and while everything is being cooked, cut not very large all the vegetables and herbs. After the potatoes, beets and eggs are cooked, let them cool. Now we’ll grate the beets on a coarse grater, chop the eggs, but leave the potatoes aside, since we will need them later, because that cold Lithuanian borscht recipe with a photo of which you can see is eaten with potatoes in a bite. We mix all the ingredients and add kefir, and depending on the density of kefir, add water, so that our borscht has a medium consistency. It remains only to add salt to taste and our borscht is ready. This is the simplest Lithuanian cold borscht recipe, but if desired, it can be complicated by adding sorrel or spinach or slicing potatoes into it. Enjoy your meal!