Šaltibarščiai Cold Beet Soup recipe 

It's summer time and we are making cold beet soup, very popular in some European countries including Lithuania.
We will need:
1 quart of buttermilk with a bit of plain yogurt
2 smaller or 1 larger cooked beet (or pickled), grated or diced
2 small or 1 large cucumber, diced
Handful or two of each: finely cut dill and green onions
salt to taste
juice from half lemon (optional)
For serving:
Hard boiled eggs, sliced
Cooked potatoes with some salt and dill garnish
Usually potatoes are warm, and cold beet soup is cold.
​It will keep in the fridge for several days, and some people prefer to eat a day later when flavors mingle well.
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