Wash the chard (beetroot leaves) with care and finely chop it. Peel the mini beets and chop them too. Bring 1 l water to the boil in a big pot and place the vegetables inside. Squeeze in the juice from half a lemon. This trick will allow your cold borscht to have a beautiful intense pink colour just immediately after adding the milk. Add a pinch of salt and a pinch of sugar, enhance the simmering chard and beets with a teaspoon of Łaciate extra butter 83%. Cook until soft and then set aside to cool. Chop the cucumber, radishes, chive and dill. Whisk MLEKPOL curdled milk with MLEKPOL natural thick yoghurt or Mazurski Smak cream 18% fat. Gradually add your cooled chard to the milk mixture. Stir thoroughly. Add the chopped cucumber, radishes, dill and chives. Chop or quarter the hard boiled eggs. You can add the egg right away or serve directly to a plate. Season to taste with salt, pepper and a dash of sugar. Leave to rest in the fridge for an hour.

Lithuanian-style cold borscht is a perfect soup for spring and summer days 🙂