Lithuanian Borscht with Rye Bread

Lithuanian Borscht with Rye Bread is a traditional dish that is loved by many. This hearty soup is made with beets, potatoes, carrots, and cabbage, and is served with a slice of rye bread. The combination of sweet and sour flavors makes this dish a favorite among many.

To make Lithuanian Borscht with Rye Bread, you will need the following ingredients:

- 4 medium beets, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 tablespoon of sugar
- 1 tablespoon of vinegar
- Salt and pepper to taste
- Rye bread, sliced

To start, heat a large pot over medium heat and add the chopped onion and garlic. Cook until the onion is translucent, then add the chopped beets, potatoes, and carrots. Stir to combine and cook for a few minutes.
Next, add the chopped cabbage, tomato paste, sugar, vinegar, salt, and pepper. Stir to combine and add enough water to cover the vegetables. Bring the soup to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the vegetables are tender.
To serve, ladle the soup into bowls and top with a slice of rye bread. The bread will soak up the delicious broth and add a nice texture to the dish.
Lithuanian Borscht with Rye Bread is a comforting and filling dish that is perfect for a cold winter day. The soup has a beautiful deep red color and a sweet and sour taste that is balanced perfectly by the rye bread. This dish is a great way to experience Lithuanian cuisine and is sure to become a favorite in your household.
Type of dish: Soup and Bread
Main ingredients: Beets, Rye Bread, Cabbage