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Convention Events and Programming => Anime, Manga, and Japanese Media and Culture => Topic started by: Prinz Eugen on April 18, 2020, 05:04:23 pm

Title: Shokugeki Soma S5 Ep 2 mentions Šaltibarščiai!
Post by: Prinz Eugen on April 18, 2020, 05:04:23 pm

Season 5, ep 2, 6min 51 sec: "Šaltibarščiai" (SAL-ti-BARSH-chyai) is a Lithuanian beet soup which includes horseradish, scallions and cucumber - preferable grated RAW and mixed with chopped hardboiled eggs into a kefir (or sour milk or buttermilk) base and allowed to sit overnight, then garnished with freshly crushed dill. Optional dash of lemon juice, and a dab of sour cream is often welcome in Slavic and Eastern European soups.
It's actually pretty easy to make at home and it will keep in the fridge for a number of days (as in as long as you can STAND having it in your fridge...)
Šaltibarščiai is served chilled alongside HOT baked potatoes with a little butter and salt.The beets turn the sour milk base into a bright pink or fuchsia "Pepto-Bismol" color:I am NOT kidding:
https://myfoododyssey.com/2013/09/21/lithuanian-saltibarsciai-cold-beet-soup-recipe/ (https://myfoododyssey.com/2013/09/21/lithuanian-saltibarsciai-cold-beet-soup-recipe/)


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(https://www.kumoricon.org/forums/proxy.php?request=https%3A%2F%2Fwww.kumoricon.org%2Fforums%2Fproxy.php%3Frequest%3Dhttps%253A%252F%252Fwww.kumoricon.org%252Fforums%252Fproxy.php%253Frequest%253Dhttps%25253A%25252F%25252Fwww.kumoricon.org%25252Fforums%25252Fproxy.php%25253Frequest%25253Dhttps%2525253A%2525252F%2525252Fwww.kumoricon.org%2525252Fforums%2525252Fproxy.php%2525253Frequest%2525253Dhttps%252525253A%252525252F%252525252Fwww.kumoricon.org%252525252Fforums%252525252Fproxy.php%252525253Frequest%252525253Dhttps%25252525253A%25252525252F%25252525252Fwww.kumoricon.org%25252525252Fforums%25252525252Fproxy.php%25252525253Frequest%25252525253Dhttps%2525252525253A%2525252525252F%2525252525252Fwww.kumoricon.org%2525252525252Fforums%2525252525252Fproxy.php%2525252525253Frequest%2525252525253Dhttp%252525252525253A%252525252525252F%252525252525252Fwww.dishbase.com%252525252525252Frecipe_images%252525252525252Flarge%252525252525252Fsaltibarsciai-12062171511.jpg%252525252525253Fw%252525252525253D640%25252525252526amp%2525252525253Bhash%2525252525253De40e70d2a81a8419c42e39ce1c7832bc%252525252526amp%25252525253Bhash%25252525253Dd574793f3c5a00e00fc4b8259983962b%2525252526amp%252525253Bhash%252525253Da562d08d34d962e70e926133a2b4cef9%25252526amp%2525253Bhash%2525253D1dc129a64184152e355290b0277510e3%252526amp%25253Bhash%25253De1d5e4d0063f7caca56f0366ec2c9e07%2526amp%253Bhash%253Dbb6d45e218214cc928a8cf2865a41539%26amp%3Bhash%3D7b2a9d6f104ff6394774034885f1cfe7&hash=508d39a7eda2c054d7c70d884062067f)
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http://www.dishbase.com/recipe_images/large/saltibarsciai-12062171511.jpg (http://www.dishbase.com/recipe_images/large/saltibarsciai-12062171511.jpg)


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http://c1.staticflickr.com/7/6157/6280378614_eeed694900.jpg

The taste is nearly indescribable but the first word I might use is "astringent."


Happy home-cooking to ALL.


- G