Donna M. Beet soup

[Guest guest]

Hi I should say something about the family background before I start.

My grandmother was Lithuanian and Swedish. My grandfather was Russian

and German. I don't know if there is a typical Lithuanian cuisine but

meat is very important. When I was small my favorite food was pigs

feet and sauerkraut. My mothers family being farmers used every part

of the animal-I have memories I will not mention here. Having meat to

someone very poor meant they might survive another season so when I

went vegetarian my mom really thought I would get sick. I hunted

mushrooms as well as clams, fish and crabs while growing up with my

mom. She was born in 1916. This soup we had in the summer only-its

nice when its hot outside. There are no exact measurements it depends

on how much you want to make. ,This is how I do it-

 

2 cans of sliced beets cut into strips save the juice

one or two cucumber quartered and sliced thin

Sour cream

Dill I have used fresh and dried. I like fresh best

salt

whole milk

 

Put the beats and there juice into a bowl along with the cucumber, mix

add the milk to cover the veggies by a couple of inches, mix

add salt to taste

I add 1/2 cup or more of sour cream stirred into the milk

put at least 2 tablespoons of chopped fresh dill in- mix

 

Taste the soup then put it in the fridge for a few hours, The taste

will change as the flavors blend and get better it will last a week

in the fridge

its good with new boiled potatoes with or without herring

I am going to give this a try with rice milk or soy milk this year

and see what happens

 

 

 

 

 

 

Donna

41' 21 " N

72' 09 " W

USDA zone 6

AHS heat zone 4

 

" If the bee disappeared off the surface of the globe then man would

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