Chilli fever has started in Lithuania: compatriots are sweeping kefir and beets from store shelves, organizing a holiday dedicated to this culinary heritage of our region - the Vilnius Chilli Festival. During the festival, which will take place this Saturday, records will also be aimed for, and for those who want to create a cold-breasted feast at home, the Italian-born chef Gian Luca Demarco, the culinary ideas partner of Maximos, offers to try an unusual refreshing soup recipe, which will require fresh seasonal vegetables.
As the Vilnius Cold Weather Festival approaches this week, during which even two records will be sought, the Lithuanian shopping chain "MaximaIndrė Trakimaitė-Šeškuvienė, director of the Department of Communication and Corporate Relations, invites you to surrender to the pink wave that is coloring the whole of Lithuania and make štilibaršči at home, at work or in the company of friends.
"This Saturday, during the festival, a thousand cold-breasted lovers will sit down to eat pink soup together at the 362-meter table. I believe that most compatriots will also remember this holiday at home, so it really doesn't matter which table you sit at - the longest one in Lithuania or surrounded by the closest people. The most important thing is that there should be bright frostbite on it!" says I. Trakimaitė-Šeškuvienė.
An authentic recipe for cold borscht by culinary masters
In preparation for the record, the representative of "Maximas" shares that during the festival, lovers of šaltibarščių will have the opportunity to taste the pink soup, which is made according to the authentic recipe of the culinary masters of the shopping chain.
"Saltibaršti produced by culinary masters uses only high-quality, "living" 2,5 percent. kefir and beets marinated in Lithuanian apple juice instead of vinegar. Also, only fresh dill is used, not lyophilized - the latter is often chosen to extend the shelf life of the dill. In addition, everyone can taste this soup made by the masters, especially knowing that throughout this week, you can find "Master's quality" cold soups even cheaper. Last year, we already managed to make sure that they are especially loved by buyers - we sold as many as 56 thousand of these cold bars. liters", says I. Trakimaitė-Šeškuvienė.
For those who want to celebrate the festival at home, the representative of "Maximos" suggests not only to try the šaltibaršti already prepared by the masters, but also to try to make them at home - not only the traditional, but also an exclusive version, the recipe of which is shared by Maximos' partner in culinary ideas, chef Gian Luca Demarco, who was born in Italy.
For Italians, cold borscht is exotic
The chef says that šaltiboršči, chosen by the travel guide "Taste Atlas" as the tastiest soup in the world, is nothing but a real Lithuanian treasure, so you should not only enjoy it, but also be proud of it.
"You won't find anything similar in Italy - except in the homes of Lithuanians living here. Kefir came to Italy not so long ago, so what can we say about the soup with beetroot prepared from it", laughs the Italian. He notices that many lovers of this dish have their own tricks or special ingredients that allow them to prepare the tastiest cold cuts.
Although Lithuanians are quite conservative when it comes to shaltibarščių, the Italian-born chef has created and offers to try a slightly unconventional recipe especially for šaltibarščių week. With a little effort and an Italian taste, you can make an exceptional dish, most of which you can buy at a significantly lower price in the supermarket throughout the week.
Haltiboršči with smidrils and caramelized onions
Make and taste an exclusive version of šaltiboršči will need:
- 1 uncooked beet;
- 1 liter of kefir;
- white or yellow radish;
- dill;
- 1 cucumber;
- fried capsicums (to taste);
- caramelized onions (to taste);
- salt, pepper.
Prepare for marinade will need:
- 60 ml of apple cider vinegar;
- 20 g of brown sugar;
- 3 sprigs of thyme;
- 2 v. sh. extra virgin olive oil;
- salt (to taste);
- ground ginger (to taste).
Making. First prepare the marinade. Pour apple cider vinegar into a container, add brown sugar, add sprigs of thyme, add olive oil, add salt and ground ginger to taste. Leave the uncooked beets cut into small cubes to marinate in this marinade for a while.
Strain the marinade and mix the resulting liquid with kefir. Add some mashed beetroot to the mixture. Then add pickled beets, sliced white or yellow radishes, chopped dill and finely chopped cucumber. Add fried smidgen tops and caramelized onions to taste. Season everything with salt and pepper.
