Cold Beet Soup
Irene Norbut

3 bouillon cubes
1 stalk green onion
4 c. boiling water
1 sm. cucumber
1 (No. 2) can shoestring beets
1 hard-boiled egg
2 to 3 blossoms fresh dill
1/2 pt. sour cream

Dissolve cubes in boiling water. Add beets. Cool slightly. Add finely-cut onions, diced and peeled cucumber, finely-chopped dill, and salt to taste. Blend in cream. Add diced egg. Chill several hours. Serve in chilled soup bowls, with hot potatoes, boiled in jackets. Buttermilk may be substituted for cream.

Lithuanian Beet Soup
MaryKnopmski

This Lithuanian soup is a cousin to the more robust borscht favored in other parts of the Soviet Union. The dried mushrooms are a traditional Lithuanian touch.

4 to 6 med. beets
1 tsp. sugar
1 oz. dried mushrooms, such as cepes, porcini or shiitakes
3 c. beef stock or rich chicken broth
1 to 2 T. fresh lemon juice
1/4 c. hot water
Salt, to taste
1 T. unsalted butter
Freshly-ground pepper, to taste
1 med. onion, thinly sliced
Fresh parsley, for garnish

Scrub beets clean. Cut tips and root ends off beets. Put beets in large saucepan with water to cover. Cover and heat to boil; reduce heat to low. Cook until fork-tender, 20 to 30 minutes. Remove from heat. Strain beets, reserving beets and 2 cups of the cooking liquid separately. While beets are cooking, soak mushrooms in 1/4 cup hot water until soft. When beets are cool enough to handle, peel and cut into 1/2-inch cubes. Melt butter in a 4-quart saucepan; add onions and cook over medium heat until tender, about 2 minutes. Add beets and sugar to pan. Cook until sugar is melted and vegetables are glazed, 3 to 5 minutes. Add stock, beet cooking liquid, mushrooms and their soaking liquid to vegetables. Simmer over low heat until flavors are blended, about 20 minutes. Add lemon juice, salt and pepper. Garnish with parsley. Yield: 6 servings.

Revised: August 12, 2006