Shalltear

Shalltear

Category: First meal

Kitchen: lithuanian

Ingredients
kefir	0.5 liter
beet	3 pcs
fresh cucumbers	4 things
boiled eggs	4 things
lemon	1/2 pc
Apple vinegar	2 tbsp. l
salt	0.5 tsp
sugar	0.5 tsp
mineral water
onion and dill

Cooking method

• 	Grate the boiled beets and marinate with salt, sugar, vinegar and lemon juice for 20 minutes.
  	Finely chop green onions and dill and grind with salt
  	Grate cucumbers

• 	Cut the eggs into cubes
  	Mix everything and fill it with kefir. If thick, you can pour in some cold mineral water. Salt to taste. Cool well.

• A very tasty refreshing soup turned out. Bon Appetit everyone.

Thank you! this is a very tasty dish, we ate it with hot potatoes, but the name was kind of different ...

[olgea]

olgea,
Oh, shalltear borscht! Thanks for the recipe! Last year I searched for it on various sites, and now it is on Bread Maker too!
Also in cafes and restaurants in Lithuania, hot boiled potatoes with dill are served with this dish. And this soup must be infused before serving.

[kavmins]

kavmins, Thank you Marina !!!!!
Katya1234, Thank you Katya. Yes, my supik stood in the refrigerator overnight. Very tasty.

Olga, your stocks of dishes with unusual names seem to be inexhaustible?
Today in your encyclopedia a page on buzzing and rustling ...

[Premier]

Premier, I am interested in any such unusual. If I find anything else, I will definitely cook it. Thank you.

[Olya]

Olya, is it like okroshka only with beets?

If I find anything else

You know, I'm just wondering what roads you have to walk in order to get all this. I keep trying to simulate your search algorithm, just like I’ll figure out how you surprise me with something that doesn’t fit into it.
Every time a new move!

A very good recipe! Thank you! And if you add a little grated radish? I think it will give a kind of piquancy!

[Ulia_M]

Ulia_M,
I haven't tried it with radishes, but it certainly won't!

Olya, is it like okroshka only with beets?

Ir, I don't like okroshka, so I don't even know how to compare it with it. I have never eaten it. It tastes better for me to eat everything with salad and wash it down with kvass. Here you get vinegar from beets, and kefir itself with sourness. In general, I love kefir, so I liked it.

I'm just wondering what roads you have to walk in order to get all this.

Ol, I try to search in different national cuisines, separately and, moreover, I do not read recipes and descriptions of the varieties of cuisine, here I come across different names, and then I look for recipes purely by name.

Thank you! And if you add a little grated radish?

Yul, thank you. Radish - yes, I think it is also possible, why not. But I haven't tried it.

A very good recipe! Thank you! And if you add a little grated radish? I think it will give a kind of piquancy!

You can add anything, only it will no longer be šaltibarščiai (shaltibarščiai)

Devchonki, ja sama iz Litvi. Eto bludo nazivaetsa Shaltibarshchai (po ruski eto holodnii borsch). Ego mozno esco delat iz schavelia varenogo. Vmesto mineralki mozno lit prosto vodu. A mozno i ​​moloka nemnogo (bude)
U menia net ruskoi klaviaturi pardon

[sansas]

sansasThanks for the additions. Very interesting.

Its name attracts attention. Beetroot only cooked hot And this is summer beetroot

attracts attention

Thank you very much for your attention.

[ulaaa]

Its name attracts attention.

There is no such name in Lithuanian cuisine; ulaaa and sansas will not let you lie. And neither lemon nor vinegar is added to shaltIbarshiai in Lithuania ... The recipe, of course, has the right to be; Moreover, I have no doubt that Shalltear is delicious! You just need to make an announcement about Lithuanian cuisine so that people are not misled: the site is well-known, the delusion will go on the Internet ...

[TATbRHA]

TATbRHA, I read several recipes and everywhere there was vinegar and there was an announcement about Lithuanian cuisine. ulaaaand sansas, did not comment on my recipe in this regard.If the moderators deem it right to remove, they will. Thanks for your opinion and interest.

[olgea]

so that people are not misled: the site is well-known, it will be delusional to walk on the Internet ...

And we have all the rest of the recipes exclusively verified and authentic, so that this Shalltear would cause tremendous reputational damage to HP. ru Sorri, could not resist

olgea,
Ol, I think that to some extent vinegar is permissible - in the recipes there is either just pickled beets (in vinegar, probably ??) or beets pickled in apple juice.

I have to do it - my son and I love these "soups"

[Antonovka]

AntonovkaThank you, I hope you enjoy it when you cook it.

[Antonovka]

And we have all the rest of all recipes exclusively verified and authentic, so that this Shalltear would cause enormous damage to the reputation of HP. RU

Yes, Antonovka, You're right. I agree with you: you never know anything funny on the Internet, you can't believe everything.
olgea, forgive me for not getting in on the case.

olgea, I'm sorry I got in the wrong place

Tatiana, everything is fine. After all, everyone has their own opinion and the right to express this opinion. I am glad that you paid attention to my recipe.

So I will cook it again - then I will say a special thank you.

Oh, and I've done it twice already. Very tasty, really, really Even my husband liked it, although I doubted it. I was looking for a recipe for a cold cold. This is what they call him in Belarus. And here is shalltear. Sounds very appetizing. Well, thanks for the recipe.

So I'll cook it again - then I'll say a special thank you

I will wait

Very tasty, really really

I also did it in the heat, for variety, instead of okroshka, it's even nothing. Thank you.

[olgea]

olgea,
Antonovka,
Yes, vinegar can be. Because pickled beets in vinegar are sold everywhere in Lithuanian shops.

And what delicious bread there!

[Katya1234]

Katya1234,
I once had a wonderful recipe for pickled beets - I made a large jar right away - it could have been in borscht and in cold soup, or just have a snack. But somewhere he went

Yes, we would have this bread

Because pickled beets in vinegar are sold everywhere in Lithuanian shops.

But in our city, I have never seen pickled beets. Only sauerkraut is everywhere.
And I also read about bread that it is incomparable there.

But somewhere he went

It's a shame.

Don't mislead those who really want to cook a real šaltibarščiai
In this case, the acid is regulated by kefir or yogurt. No vinegar is added.

[ulaaa]

ulaaa,
Let us know now

And I am pleased))

Vinegar or lemon juice ... anything for acidification in Lithuanian and in any other cuisine is perfectly appropriate.
If we really frown and go to the roots, then my grandmother's Lithuanian friend cooked cold beetroot like this: she boiled beets in their uniforms, and put them on the windowsill in a clay bowl for several days. And when the beets became covered with white mold, that is, they sour naturally, I prepared a dish from this. I doubt this is our method.
It's just that, as always, in the peasant economy, all sorts of urban spices were not always at hand, and it was necessary to somehow get out. Moreover, the Balts often lived on farms, there is no time to go to the city for such trifles in the summer - agricultural care. And in the city kitchen, I am almost sure that it was acidified either with vinegar or citric acid, which, by the way, was invented by a Swede already in 1784. I do not exclude that specially for beet soup))))

In this case, the acid is regulated by kefir or yogurt. No vinegar is added.

When I was choosing, I was attracted by the combination of pickled beets with kefir. And what then really marinate beets for soup? How many recipes I read, pickled beets were indicated everywhere.

[Ikra]

Ikra, How interesting. Thank you.

[olgea]

olgeaThank you! I do not make a similar beetroot using kefir, but simply pour boiled water over the boiled beets, which are about the same pickled (but I try to squeeze a lemon if I have it at hand). And when it cools down, then there is already a cucumber and everything else. But with kefir !!!! Kefir is even better! As soon as the weather improves to the heat, I will make your version with kefir. And hot potatoes next to ... M-mm! You don't have to cook anything else, a full-fledged vegetable lunch in the heat.

And hot potatoes next to ... M-mm!

Yes, potatoes for sour soup will be perfect. Hope you enjoy it.

[olgea]

olgea, will definitely like it! Look, in the photo what color the soup has amazing!

So here you have delicious. But I'm thinking ... what are the consequences for the digestive tract from such a combination of beets and kefir ??? Knowing my personal body, I am even afraid to imagine

[Aunt Besya]

Aunt Besyaif there is no harsh reaction to each individual product, then nothing special can be expected. Do you eat okroshka on kefir? For me, for example, the combination of kefir-cucumber is more critical.But, on the other hand, the whole process is natural))))

No, I'm only on kvass))) Kefir is a killer for me)))

The organism is the organism of strife.

Okroshka on kvass is a killer mixture for my kidneys.

what are the consequences for the digestive tract

My digestive tract will even digest a shoe. And of course you need to focus on your body.

About vinegar. I cook beets in acidified water. Vinegar - any, except for alcohol - that is, berry, fruit, wine. In Moscow - and in salted water. In Lithuania, you can buy 7% kefir especially for šaltibaršciai (literally - cold borscht, break the word - ... "cold?"). In Moscow - I cook at home, the sourdough from Caprina. Therefore, if it turned out thickly, I spread it with beet broth.
By the way, you can also buy ready-made beets.

Regarding the combination of products and their effect on the digestive tract - if there are problems, they must be solved. Contact a gastroenterologist, a therapist at least. Diets are different for everyone.

A traditional dish. Served in all cafes. Yes, of course with potatoes! Now you can often find fried, with spices like "vegeta". But more authentic - boiled, in large pieces, in halves or whole. And sprinkled with dill. At home, they cook in a large bowl like a tureen, and put it on the table in it.

[vabalas]

I cook beets in acidified water.

And I somehow got used to steam beets in a pressure cooker. It seems to me that it turns out to be more intense.
vabalasThank you for the information, very interesting and pleasant.

So I only cook in water for this, and usually, for other purposes, I steam it on my grandmother's (literally) wire rack in a saucepan dedicated for this. I also bake in an airfryer - delicious!

I also bake in an airfryer - delicious!

But I have not tried it, I will have to try it, thanks for the idea.