Nothing like some hot soup on cold winter days

Burokėlių sriuba, “barščiai”

2 quarts beef stock
3 cans drained (or 3-4 fresh boiled and peeled) beets, grated
1 large onion, chopped
1 celery stalk with leaves, chopped
1 carrot, grated
3 Tbsps. oil
Salt and pepper to taste In stock pot or Dutch oven, heat oil and sauté onions, celery and carrots until tender. Add beef stock and grated beets. Simmer for ½ hr. Serve with a dollop of sour cream in each bowl.

Kopūstų sriuba

3 lbs. spare ribs
1 large onion
2 bay leaves
1 tsp. salt
5-6 peppercorns
3 qts. water
1 No. 2 can sauerkraut
½ head small cabbage, shredded
Boil ribs in water with sliced onion, salt, bay leaves and pepper for 1 hour. Add rinsed kraut. Boil ½ hr. Add cabbage, boil ½ hr. longer. Ribs may be removed and served separately, or the meat cut into pieces and placed in the soup. Serve with rye bread or hot boiled potatoes.

Agurkų sriuba

4 lbs. beef with bones
8 oz. soup greens
2 onions
12 peppercorns
2 bay leaves
6 small pickles
This soup may be made with or without meat. The broth must be strong, contain various spices, and be clear; therefore, when the broth comes to a boil, simmer over a low heat in an uncovered pot. If it is made without meat, double the amount of soup greens. Put meat, soup greens and spices into a pot, cover with water and cook until meat is tender. Peel the pickles, remove seeds, slice, add a little broth and cook. Do not discard the peelings and seeds. Add a little broth to the peelings and seeds and cook separately. This liquid will be used to make the soup tart. When broth is cooked, strain and let stand to settle, then pour off carefully. Add enough of the pickle liquid to taste; add chopped pickle slices. Pour the soup into a tureen and sprinkle with chopped parsley.

Kalafiorų sriuba

1 medium cauliflower
1 Tbsp. butter
6 cups light soup stock (preferably chicken)
1 Tbsp. flour
2 to 3 egg yolks
½ cup heavy or medium sweet cream (or sour cream)
6 fresh mushrooms, cut into strips and sautéed in butter (optional)
Salt and pepper to taste
Croutons for garnish
Cook cauliflower in salted boiling water until tender, about 20 to 30 min. Reserve 6 to 8 florets. Mash the rest, and combine with hot meat stock. To thicken, add the butter and the flour, stirring to a paste and diluting until smooth. Let simmer another few minutes. Beat egg yolks with cream. Add to soup, a little at a time, stirring constantly to avoid curdling. Season to taste with salt and pepper. Add the reserved florets, mushrooms if desired, and serve with croutons.

Grybų ir perlinių kruopų sriuba
½ cup barley, to be cooked separately
6 cups beef stock
1½ tsp. butter
2 to 3 medium potatoes, diced
1 carrot, diced
6 dried mushrooms (soaked in cold water for a couple of hours / to be reserved for soup and cut into strips)
½ cup green beans, cut into pieces
Salt and pepper taste
1 Tbsp. chopped parsley
Cook barley in separate pot, adding a little stock as necessary to separate grains. When done, add butter and stir well. Set aside. Cook potatoes, carrots, mushrooms and beans in stock until tender, adding salt and pepper to taste. Add barley to soup and bring back to a boil. Sprinkle with chopped parsley. Add a little sour cream if desired.

Baltinta daržovių sriuba

2 lbs. potatoes
2 carrots
2 Tbsps. butter
2 cups flour
1 lb. fresh cabbage
1 egg
1 qt. milk
Salt to taste

Cut peeled potatoes into 4-5 parts, grate carrots coarsely and cook together in a small amount of water. Cut cabbage into squares. According to taste, flour and egg may be made into a dough, which is then chopped into small pieces and added to the soup when the vegetables are cooked. Bring to a boil again so that the dumplings will cook. Add the butter and milk. The potato soup tastes better if it is not allowed to boil after milk is added.