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30 minutes
4 peopleAbout this dish
A hot Lithuanian beet soup (barščiai) with meatballs, served with oven-baked potatoes. Barščiai are close relatives of borscht, and the Lithuanian version comes as a hot soup for colder months and a cold pink one for summer. The beets need 25 to 30 minutes to soften, which sets the pace for the whole dish.
Ingredients
Preparation
Peel and dice the beetroots, then cook them in a pot of water until tender, about 25-30 minutes.
Meanwhile, bake the potatoes in the oven until soft.
Cook the meatballs in a pan over medium heat until browned and cooked through, or simmer them in the beetroot pot for the last 10 minutes.
Blend or mash part of the beetroot for a thicker soup, if desired, and season to taste.
Serve the hot beetroot soup with the meatballs and baked potatoes on the side.
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