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Cold soups have long been made in Lithuanian cuisine. Although not very popular. “Historical sources mention the bread soup, which can be made even with beer. But it was quite a rare dish. Cold Borscht with sour milk – a recent dish. An old dish, the usual hot borscht is served cold with smoked ears or even crayfish tails, it is remembered for 17 centuries, ”said T. Rimydis.
During the show, he produced cold rye bread soup with smoked eel and smoked potato soup and cold asparagus with a very expressive flavor. As Tom says, we can enjoy asparagus until July, then we will have to say goodbye to them until next year.
Vylius Blauzdavičius, the chef of the show “La Maistas”, a grill enthusiast, will offer to diversify the traditional cold borscht, which is loved by many. They will be flavored with pickles, mustard and horseradish. According to him, cucumbers give more acidity, and mustard and horseradish: sharp and spicy. Vylius grated and did not cut cucumbers for cold borscht, which surprised show host Mindaugas Rainis, who was even more surprised to hear that these cold borscht are suitable for seasoning with goat cheese.
“Cold borscht is a dish without which summer does not begin. There are many variations of them, and the most delicious is the one you make yourself or the baby,” joked V. Blauzdavičius.
Both chefs have their own culinary secrets and exclusivity, but it is unanimously recommended: Before eating, all cold soups should be kept cold for 2-3 hours, or even overnight. Under no circumstances should they be cooled with ice cubes, as the flavor is very diluted. Also, adding meat to cold soups is not advisable.
Even more delicious recipes and practical advice, at the La Maistas show, Sunday at 9 p.m. through TV3 and www.lamaistas.lt.
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