Before I get into describing what this pink stuff is all about, a few words on detox, I’ve been going through this weekend.
Having successfully finished the 2 day process, I’m now slowly getting back to normal eating regime, I though of sharing a few thoughts on it detoxing. I should say again, that this detox has nothing to do with any diets or stuff like that (no diet in my opinion is worth such effort), but rather doctors orders.
The detox I’ve been assigned to go through, basically consists of 2 liters of citrus (lemon, grapefruit, orange) juice mixed with 2 liters of water and that’s all you get for a day. Such detox is the most extreme and should be done for 1-3 days maximum. Additionally, you should prepare by a week before and after cutting out meat, dairy products, alcohol and preferably coffee (that’s always a challenge for me).
How does the detox go? First of all, you don’t really starve. For the daily citrus dose you need 6 large grapefruits (among other citrus) and they have a tendency to keep you filled, so as long as you’re not running a marathon and continue to sip the watery juice all day long, you’re fine (4 litres ain’t so little).
Second, during and after you feel surprisingly energized. Now, a week before detox I’ve spent working particularly long hours, and sleeping as little as 3.5 hours a day, so normally after that I would spend a weekend in a coma like state (nothing fun here) but this wasn’t the case. Instead, after completing the both days I’m feeling as energized as ever and while normally when my alarm rings at 6 am, I practically crawl out of bed, these days, I’m already wide awake by 5.30! Not that I’m actively promoting here though the detox… but it’s not as horrific as it may seem.
But enough about the detox, to continue with the Lithuanian cuisine editorial today is all about the pink soup or as we call it in Lithuanian šaltibarščiai. It’s a cold soup made with beets and kefir (or buttermilk) and always served with boiled potatoes, and is very popular in summer as a main dish or as a refreshing snack.
While almost everyone I know is quite crazy about this soup, it was one of the things I never even looked upon when it was made at home. I tend to think that beets are to blame here, as they were always one of the very few things I just couldn’t stand and only started to slowly appreciate them recently.
It actually took my French husband to start liking this soup a lot, for me to give it another try and I have to say I’ve been eating it ever since. If you fancy beets, then there isn’t really much not to like in this soup: it’s refreshing, has a sweet-sour touch and with the eggs and potatoes filling at the same time.
Note: for this soup traditionally the beets are grates, but it’s quite a messy process to grate them, so I used a blender, which makes it more time efficient.
- 500ml kefir or buttermilk
- 3 medium beets, boiled and peeled
- 2 large cucumbers, diced
- 2 eggs, hard boiled
- a bunch of chives, chopped
- a bunch of fresh dill, chopped
- freshly grounded pepper
- crème fraiche
- 450 g potatoes
- Boil the potatoes. You can either serve the potatoes boiled or to add an extra crisp, quickly sautee them in oil before serving.
- Blend the kefir and beets in a blender, season with salt and pepper. You may need quite a bit salt here as the beets give a lot of sweetness and adding salt will balance it, so add it according to your taste.
- Stir in the diced cucumber. Divide between plates and serve with a dollop of crème fraiche, a few slices of egg and generously sprinkled with chives, dill, and potatoes on the side. Enjoy!