{"id":3345,"date":"2012-07-15T19:05:28","date_gmt":"2012-07-16T01:05:28","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3345"},"modified":"2016-02-20T19:13:41","modified_gmt":"2016-02-21T01:13:41","slug":"saltibarsciai-and-other-cool-soups-for-a-warm-summer","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/saltibarsciai-and-other-cool-soups-for-a-warm-summer\/","title":{"rendered":"\u0160altibar\u0161\u010diai and other cool soups for a warm summer"},"content":{"rendered":"
COLD BEET SOUP (1)<\/strong>
\n\u0161altibar\u0161\u010diai (1)<\/em><\/p>\n

4 cups cold water
\n2 cups buttermilk
\n2 cups canned and diced or 3-4
\nfresh beets, boiled, peeled and diced
\n2 small cucumbers, peeled and diced
\n2 hard-boiled eggs, diced
\n\u00bd cup sour cream
\nSalt and pepper to taste
\n3 Tbsps. fresh dill, chopped
\nPinch sugar
\nIn a large bowl, whisk together water, buttermilk and sour cream. Add beets, cucumber and eggs to milk mixture. Season to taste; add dill. Best if chilled before serving.<\/p>\n

COLD BEET SOUP (2)<\/strong>
\n\u017ealtibar\u0161\u010diai (2)<\/em><\/p>\n

1 cube beef broth
\n1 cup boiling water
\n2 cans whole beets, or 3-4 fresh beets, boiled and peeled
\n2 hard-boiled eggs
\n2 small cucumbers
\n1 quart buttermilk
\n3 Tbsps. chopped green onion
\n1 Tbsp. chopped dill
\n\u00bc tsp. pepper
\n2 Tbsps. sour cream, if desired
\nDissolve cube of beef broth in boiling water; mix and let cool. Grate beets coarsely, or dice them in 1-inch long strips. Chop eggs and cucumbers. Mix all ingredients. Refrigerate before serving. The sour cream can be mixed together with all ingredients, or a dollop can be added to each bowl of soup just before serving. \u017ealtibar\u0161\u010diai is usually eat- en with boiled potatoes sprinkled with chopped dill, or with black bread.<\/p>\n

CHERRY SOUP<\/strong>
\nVy\u0161ni\u0173 sriuba<\/em><\/div>\n

\n3 cups pitted cherries
\n\u00bd cup sugar
\n4 Tbsps. sour cream or yogurt
\n1 Tbsp. potato starch
\n1 small piece cinnamon
\n8 cups water
\nMix potato starch in 1 cup water. Add sugar to 7 cups water, cinnamon and bring to a boil. Add cherries and starch solution, stirring constantly. Bring to a gentle boil, heat until liquid has thickened. Chill soup and serve in individual bowls garnished with a dollop of sour cream or yogurt.<\/p>\n

COLD APPLE SOUP<\/strong>
\n\u017ealta obuoli\u0173 sriuba<\/em>
\n5 medium apples
\n1 cup sugar
\n1 cup fruit juice
\n6 cups water
\ncinnamon, orange peel
\nCut up apples, put in a pot, add spices, cover with 3 cups water and cook. When apples are cooked, force through strainer, add fruit juice, sugar, and hear but do not boil. Chill.
\nDumplings (Leistiniai)
\n2 apples
\n2 Tbsps. sugar
\n2 eggs
\nBread crumbs
\nPeel and grate apples. Add sugar, eggs and bread crumbs to make a thick dough. Beat well. Spoon the dough, using a teaspoon, into boiling water. When the dumplings rise to the surface, remove from heat, cool and add to soup. Chill before serving.<\/p>\n

BERRY SOUP WITH MERINGUES<\/strong>
\nUog\u0173 sriuba<\/em><\/p>\n

7 cups berries (raspberries, currants, or strawberries)
\n1\u00bd cups sugar
\n4 cups sour cream
\nA few handfuls of whole berries
\n\u00bd cup white wine (optional)
\nMeringues (recipe follows)
\nPut the berries through a blender or
\nfood processor. Add the sugar and the
\nsour cream. Chill overnight and add a
\nhandful of whole berries to each plate
\nbefore serving.
\nMeringues
\n3 egg whites
\n1 tsp. vanilla
\n\u00bc tsp. cream of tartar
\nDash of salt
\n1 cup sugar
\nPreheat oven to 225 degrees. Have the egg whites at room temperature. Add the vanilla, cream of tartar and salt. Beat until frothy. Gradually add the sugar, a small amount at a time, beating until very stiff peaks form and sugar is dis- solved. The mixture should be shiny. Cover a cookie sheet with plain ungreased paper (can be part of a brown paper bag or typing paper). Using a teaspoon, drop meringues onto the cookie sheet, about 1 inch apart. Bake in a very slow oven (225 degrees) for about 45 minutes. Then shut off the oven, and keep the meringues in for another 45 minutes or so until they are thoroughly dry. Makes 10 to 12 servings of the soup, and 20 to 30 small meringues, depending on exact size desired.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

COLD BEET SOUP (1) \u0161altibar\u0161\u010diai (1) 4 cups cold water 2 cups buttermilk 2 cups canned and diced or 3-4 fresh beets, boiled, peeled and diced 2 small cucumbers, peeled and diced 2 hard-boiled eggs, diced \u00bd cup sour cream Salt and pepper to taste 3 Tbsps. fresh dill, chopped Pinch sugar In a large …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3345","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3345"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3345\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}