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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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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