Lithuanian · Lithuania
Creamy Lithuanian Beetroot Soup
A rich and creamy version of the traditional pink soup
30 minutes4 servings
Ingredients
Method
- Peel and grate beets
- In a pot, combine beets with chicken broth
- Bring to a boil, then reduce heat and simmer for 20 minutes
- Stir in heavy cream and mix well
- Add walnuts, vinegar, honey, and salt
- Chill soup in refrigerator for at least 2 hours
- Serve cold with fresh dill garnish
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