Savor Lithuanian Tradition with Easy Red Beet Soup & Cabbage Salad Recipes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is a low-cost alternative for a lighter soup.

Roast beets at 400 degrees for an hour and a half until fork tender.

Peel the roasted beets, removing both ends.

Add 1 cup of water and 4 tablespoons of Lisa Marie soup base to a pot and bring to a boil.

Boil 6 baby potatoes for 20 minutes or until tender.

Shred the peeled beets in a food processor.

Combine shredded beets, 12 ounces of cucumber, and 3-4 tablespoons of sweet onion in a bowl.

Add cooled chicken stock to the bowl with the beet mixture.

Stir in 4 cups of whole milk, 1 cup of buttermilk, and 1.5 cups of sour cream.

Mix well and chill the soup in the refrigerator thoroughly before serving.

Prepare sauerkraut salad by mixing 1/2 cup of vegetable oil, 1/4 cup of vinegar, and 1/2 cup of sugar in a pot and heat until sugar dissolves.

Drain a 2-pound bag of sauerkraut and chop 1 cup each of celery and green pepper, and 1/4 cup each of onion and red pepper.

Combine all chopped vegetables with sauerkraut and pour in the sweetened vinegar mixture, stirring to combine.

Refrigerate the salad for at least 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens