Tag: green onions

Šaltibarščiai – Lithuanian Pink Cold Beet Soup Recipe

Šaltibarščiai is one of the defining Lithuanian dishes, but also for the neighbouring Latvians who call it Aukstā zupa.
It means literally cold borscht, made with kefir, if you cannot find kefir you can replace it with buttermilk.
As most Lithuanian dishes, this too is accompanied by potatoes.
First I ate it when Latvian guests prepared this delicacy for an evening with friends.
The second time I have tasted when travelling in the Baltic countries last year, in Klaipeda, yumminess in a saucer, great for hot summer days.
Last days I had some guests, of which Indre, Lithuanian girl from Vilnius. Both with her and her boyfriend, Markus, we had a great time and from one thing to another, we ended up preparing this amazing cold soup, under her supervision 😀.
Below is her recipe:

Ingredients ( 6 servings):

  • 500 g potatoes
  • 500 g beetroots
  • 2 l kefir
  • 1 bunch of green onions (about 5)
  • 1 bunch of parsley leaves
  • 1 bunch of dill
  • 3-4 large cucumbers
  • 6 eggs
  • salt to taste

Preparation method:

  1. Boil the potatoes with skins on. After they are boiled skin them and cut each of them in 4.
  2. Slice the cucumbers in half lengthwise, then each one again twice lengthwise. Cut all of these quartered cucumbers in 2 mm slices.
  3. Chop the parsley leaves and dill.
  4. Cut the green parts of green onions into 1 cm pieces.
  5. Pour the kefir in a large pot to hold all ingredients.
  6. Grate the beetroots directly into the kefir pot, stir from time to time to check if you reached the desired pinkish colour.
  7. Boil the eggs hard.
  8. Add the chopped greens – dill, parsley, cucumbers and green onions, and stir them gently into the soup. Add salt to taste.
  9. Add the soup to the fridge to cool down for at least half an hour.
  10. Serve the soup in bowls, on top cut the hard-boiled eggs into smaller pieces and sprinkle some extra chopped green leaves.
    On a separate small plate beside serve some of the boiled potatoes.

Spring Greek Salad Recipe

Ingredients (2 servings):

  • 2 cornichon (smaller spring) cucumbers
  • 200 g cherry tomatoes
  • 2 green onions
  • 1 green garlic
  • 250 g halloumi cheese
  • 1-2 tablespoons dried oregano
  • 3-4 tablespoons Olive oil

Preparation method:

  1. Wash thoroughly the cucumbers and slice them
  2. Cut the cherry tomatoes in halves
  3. Slice the green onions and green garlic
  4. Slice the halloumi cheese into around half centimetre slices.
  5. Add the halved cherry tomatoes, cucumber slices, sliced green onions and garlic, the olive oil, oregano and a bit of salt and pepper to taste.
  6. Shake them gently together to homogenize.
  7. Heat the (flat top) grill and drizzle a bit of olive oil.
  8. Place the halloumi slices and fry them over medium heat for about 2 minutes until golden brown. Turn them and fry them for another minute.
  9. Serve the salad onto plates and place the grilled halloumi on top.

Salmon Chickpea Fishballs Recipe


Salmon Chickpea Fishballs

I was in the mood to cook something with fish, soon after I made the arancini so I was in the mood for balls.

I found on my shelves a can of chickpeas and no bread, so I decided to use the chickpeas as the binding agent for my fishballs.

Being springtime I used green garlic and green onions, you could use the regular non-spring versions as well but these greens give a fresh flavour and a nice colour and texture.

The final outcome was not only very pretty but also so yummy!

This is my special new recipe, pretty quick and straightforward:

Ingredients (2 servings):

  • 1 can chickpeas

    1 can chickpeas
  • 300-400 g boneless salmon fillets

    boneless salmon fillets
  • 1 egg
  • 2 green garlics
  • 1 green onion
  • 100 g breadcrumbs
  • 100 g shredded mozzarella cheese
  • salt and pepper to taste
  • frying oil enough to fill the skillet

Preparation method:

  1. With a fork, mash the canned chickpeas, discard the liquid from the can.
  2. Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste

    Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
  3. Chop the green garlic and onion.

    Chop the green garlic and onion


    Chop the green garlic and onion
  4. Mix together in a bowl the mashed chickpeas, salmon, mozzarella cheese, chopped green onion and garlic, a whole egg, salt and pepper to taste.

    Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste

    Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste
  5. Form a small ball the size of a chestnut from this mixture.
  6. Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.

    Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating
  7. Heat the frying oil in a deep enough skillet, and fry the fishballs over medium-high heat until they get a nice golden colour. Don’t overcrowd the pan, not to burn them.

    Salmon Chickpea Fishballs


    Salmon Chickpea Fishballs