RSS Feed

Posts Tagged ‘keffir’

  1. Šaltibarščiai – Lithuanian Pink Cold Beet Soup

    August 14, 2017 by Varga László

    Šaltibarščiai is one of the defining Lithuanian dishes, but also for the neighboring 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.
    Second time I have tasted when traveling 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.

  2. Finnish Meatballs – Lihapullat – Recipe

    June 18, 2012 by Varga László


    Ingredients (2-3 persons):

    Meatballs – Lihapullat

    • 250 g ground beef
    • 3 slices dry bread
    • 200 g kefir which substitutes the original finnish ingredient – kermaviili
    • 1 egg
    • 1 onion
    • 1/2 teaspoon salt
    • 1/2 teaspoon allspice
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon sweet paprika

    Brown sauce gravy – Ruskea kastikke

    • 1-2 tablespoon butter
    • 2-3 tablespoon flour
    • about 1/2 l beef stock
    • salt and pepper to taste

     

    Preparation method:

    1. Heat the oven to 225 °C
    2. In a large bowl soak the bread slices in the kefir, until it reaches a harder consistency. 
    3. Chop the onion and fry it in a pan in a bit of butter until soft, then let it cool.
    4. Add the egg, fried onions and seasonings to the bread-kefir dough.
    5. Knead the mixture thoroughly. Shape with oiled hands into balls with the size of a chestnut  and place them on a greased baking tray.
    6. Place the tray in the oven and bake the meatballs for about 15 minutes until golden.
    7. Boil the stock and keep it warm.
    8. Melt the butter in a pan and add the flour, stirring until it gets golden brown.
    9. Pour slowly over the hot stock and whisk steadily until it remains lumpless and add salt and pepper to taste.
    10. Serve the meatballs with boiled potatoes and some berry jam, I used blackberry one.