{"id":3372,"date":"2013-07-15T20:22:44","date_gmt":"2013-07-16T02:22:44","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3372"},"modified":"2016-02-21T20:25:35","modified_gmt":"2016-02-22T02:25:35","slug":"stay-cool-as-a-cucumber","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/stay-cool-as-a-cucumber\/","title":{"rendered":"Stay cool as a cucumber"},"content":{"rendered":"

COLD BEET SOUP<\/strong>
\n\u017daltibar\u0161\u010diai
\n3-4 fresh red beets (canned beets can also be used)
\n2 small cucumbers
\n2 hard-boiled eggs
\n\u00bd cup sour cream
\n2 cups buttermilk
\n4 cups cold water
\n\u00bd cup chives, chopped
\nFresh dill, chopped
\nSalt to taste
\nPinch sugar, if desired
\nCook unpeeled beets in water until tender. While the beets are boiling: Peel cucumbers and chop into small cubes (about \u00bd inch); peel shells from hardboiled eggs and separate whites from the yolks. Chop the whites very finely. When the beets have finished boiling, remove from the water, cool and peel. Grate them coarsely. In large mixing bowl, whisk together\u00a0 water, buttermilk, and sour cream. Then add the beets, cucumbers, egg whites and chives. Stir until well blended. Season with salt to taste; add dill. Place in refrigerator to chill. Serve with boiled potatoes sprinkled with chopped dill.
\nPlease note:
\nThis is just one version of this favorite Lithuanian summer dish. Each cook has their own version. At restaurants in Lithuania, a hard-boiled egg is usually quartered and two of the pieces are placed in each individual soup bowl, and a dollop of sour cream is placed on top.<\/p>\n

SUMMER GARDEN SOUP<\/strong>
\nDar\u017eovi\u0173 sriuba<\/p>\n

2 Tbsps. olive oil
\n1 onion, chopped
\n1 carrot, sliced
\n2 stalks celery, sliced
\n6 cups chicken stock
\n1\/3 cup uncooked white rice
\n1 1\/3 cups fresh spinach, washed and chopped
\n1 1\/3 cups butter lettuce \u2013 rinsed, and torn into small pieces
\n1 1\/3 cups chopped fresh parsley
\nSalt to taste
\nGround black pepper to taste
\nHeat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes. Pour in chicken stock and rice,; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft. Stir in spinach, lettuce and parsley; cook just until wilted. Season with salt and black pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.<\/p>\n

CHILLED CUCUMBER SOUP<\/strong>
\n\u017dalta agurk\u0173 sriuba<\/em><\/p>\n

3 cups plain yogurt
\n1 large European (sometimes called English or \u201cseedless\u201d) cucumber, peeled, halved, and coarsely grated, plus 6 paper-thin cucumber slices with skin for garnish.
\n2 garlic cloves, minced
\n1 Tbsp. olive oil
\n1\u00bd Tbsps. chopped fresh mint
\n2\u00bd Tbsps. chopped fresh dill, plus
\n6 dill sprigs for garnish
\n2 cups milk, or more if desired
\n3 Tbsps. white wine vinegar or fresh
\nlemon juice
\nSalt and freshly-ground pepper to taste
\nLine a sieve with cheesecloth and place over a large bowl. Spoon the yogurt into the sieve and let stand in the refrigerator for 4 hours. Discard the captured liquid and place the yogurt in the bowl. Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk, and mix well. Stir in the vinegar or lemon juice. Before serving the soup, season with salt and pepper. Ladle into individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled.<\/p>\n

CHERRY SOUP<\/strong>
\nVy\u0161ni\u0173 sriuba<\/em>
\n2 lbs. fresh cherries
\n1 cup sugar
\n1 Tbsp. potato starch
\n1 cup sour cream
\nCinnamon<\/p>\n

Wash cherries, remove pits, cover with boiling water, add sugar and cinnamon, and simmer 10-15 minutes. Add dis- solved (in water) starch and bring to a boil. Chill. Stir in sour cream before serving. Homemade egg dumplings (leistinukai) may be cooked separately and added to this soup, or it may be served with plain croutons (not the store-bought variety used in salads).<\/p>\n

COLD APPLE SOUP WITH DUMPLINGS<\/strong>
\n\u017dalta obuoli\u0173 sriuba su leistiniais<\/em><\/p>\n

5 medium apples
\n1 cup sugar
\n1 cup fruit juice
\n6 cups water
\nCinnamon, orange peel
\nCut up apples, put in a pot, add spic-
\nes, cover with 3 cups water and cook.
\nWhen apples are cooked, force through
\nstrainer, add fruit juice, sugar, and heat
\nbut do not boil. Chill.
\nDumplings (leistiniai)
\n2 apples
\n2 Tbsps. sugar
\n2 eggs
\nBread crumbs<\/p>\n

Peel 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","protected":false},"excerpt":{"rendered":"

COLD BEET SOUP \u017daltibar\u0161\u010diai 3-4 fresh red beets (canned beets can also be used) 2 small cucumbers 2 hard-boiled eggs \u00bd cup sour cream 2 cups buttermilk 4 cups cold water \u00bd cup chives, chopped Fresh dill, chopped Salt to taste Pinch sugar, if desired Cook unpeeled beets in water until tender. While the beets …<\/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-3372","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\/3372","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=3372"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3372\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}