Lithuanian beetroot soup with Boletus

Lithuanian beetroot soup with Boletus



60 MIN.


Lithuania is famous for soups. Before the 20th century, soups were called paps... In the past, in the larger part of Lithuania, soups were eaten for breakfast, lunch and dinner, and sometimes even several types of them were cooked over one day. The most popular was beetroot soup, called barsciai. It is believed that real beetroot soup was cooked from a wild plant Siberian Borshch. Edible boletus were started to add in order to flavour the soup.

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You will need

1 a handful - dried boletus
2 - carrots
1 - onion
2 - beets
- pepper
- bay leaf
- salt
1 l - water

Dish cooking

Soak the mushrooms and boil them. When they are boiled, take them out and add sliced carrots, onions and spices.

When cooked, add boiled and separately cooked and grated beetroot. Boil it once again.

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Where to taste regional dishes?

This dish is made according to a certified National Heritage Product recipe showing its cooking process