INGREDIENTS

INSTRUCTIONS

Here are four traditional Lithuanian recipes from my files. ( I run a
small catering business specializing in ethnic foods.) Most of these
are family recipes from Lithuanian friends. I think one is from an  old
church cookbook from a church that is predominantly Lithuanian.  ~- a
Lithuanian rendition of Borscht)  Scrub beets, place in 6 quart stock
pot , cover with water or  stock-water mixture and bring to a boil.
Simmer for about 15 minutes,  until they just start to become tender.
Turn off the heat and remove the beets.  Peel beets. Julienne about
3/4s of the beets, and coarsely grate the  remainder.  When cooking
liquid in stock pot is cool enough to handle, strain  through
cheesecloth-lined colander (to remove any grit from the  initial
cooking) into a larger -- 8 quart) stock pot. Add grated and  julienned
beets, 2 cups of julienned cucumbers and 1/4 cup of chopped  dill. Stir
in vinegar, salt and pepper and return to boil. Simmer  another 15
minutes and remove from heat.  When the soup has cooled for awhile --
but is still warm -- remove  about a cup of the liquid, place in bowl
with 1 pint of sour cream  and mix until smooth, or place in food
processor and process until  you have a smooth mixture.  Return the
sour cream-broth mixture to the soup, blend, turn into  tureen and
chill.  Serve family style with sautied dilled potatoes and onion
(Peel and cube 2 medium potatoes, dice a medium yellow onion, sauti  in
corn oil and butter until tender slightly brown -- put onions in  first
and, when transparent, add potatoes. Add 1 tsp of vinegar for
flavoring. When potatoes are tender and lightly browned, turn mixture
into serving bowl with butter-oil-vinegar mixture from the pan, top
with a liberal dose of finely chopped fresh dill and toss, making  sure
all the potatoes are coated with the juices and dill.)  Cold soup, warm
potatoes and onions. . I believe the tradition is to  spoon some of the
potato-onion-dill mix into the soup -- at least  that's they way my
friend's family did it. I've seen others, however,  who eat the
potato-onion mix separately so provide a plate for that  purpose and
let guests do as they choose.  Posted to Recipe Archive - 15 Sep 96
submitted by: Grayjackl@aol.com

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Nutrition (calculated from recipe ingredients)
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Calories: 1680
Calories From Fat: 866
Total Fat: 98.8g
Cholesterol: 239.2mg
Sodium: 5275.8mg
Potassium: 6656.8mg
Carbohydrates: 162.9g
Fiber: 41.7g
Sugar: 114.2g
Protein: 52.4g