|Cuisine:||Lithuanian 🇱🇹 Hangover Cure|
|Course:||Starter Lunch Snack|
The pink soup really does have a special place in my heart. Perhaps that’s the reason why I’ve experimented with it more than with any other dish.
Its origin is highly questionable: is it Lithuanian, Polish, Belorussian, Latvian, or maybe Ukrainian? Russians say it’s Russian because that’s what they say about anything. Look into the history of vodka. I’m sure Russians invented the pizza too. OK, back to the topic. In the Baltics, it’s only common in Lithuania and Latvia. I’ve looked at some research, and it seems that it’s been created in the Grand Duchy of Lithuania, somewhere in the territory of current Ukraine. Long story short, it’s definitely Lithuanian. Even Poles call “chłodnik litewski” (“Lithuanian cold soup”). Surprisingly, some Russians do too (“Холодный литовский борщ”).
A few years ago, I went as far as creating a Facebook group dedicated to the meal. When you’re eating something so often, you certainly want to share it online. And we all know – if you haven’t shared it on social media, you haven’t eaten it.
In this group, its members and I have tried the soup with many ingredients that are quite far away from the classic ones. Horseradish, mustard, pickled cucumbers were only just the beginning. Jalapeños, capers, pulled pork, caviar – this is where things get interesting.
Unusual ingredients aside, we also discuss other important topics – eggs or no eggs? Is dipping the potatoes into the soup a yes or a no? Do you eat the soup straight away, after an hour, or the following day?
I won’t be advising on how and when to eat the soup – it’s totally your call. But today, I want to share a celebratory version with tried and tested experimental ingredients.
There are many ingredients, sure, so I’m not suggesting you should do this every day. But why not take this Lithuanian favorite into a new level and serve for a special occasion, like your birthday?
The main secret of tasty pink soup is performing each step carefully and with love – allowing the veggies to sit together, chopping everything properly, perfecting the amount of sourness.
These additional delicacies aren’t just for a lovely view. They will give the soup both some freshness and crispiness. It’s super important if you’ll be eating the soup on the following day or are going for a celebratory look.
Originally published on 15min.lt