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The rest of ingredients: vegetables (beets, cucumber and greens) and hard boiled eggs, are easy to get and not pricey at all.
And btw, even though this soup is called a “borscht”, the only thing it has in common to other borschts, I guess, is the color.
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The real trick to Lithuanian borscht is to find good kefir – it should be original kefir which hasn’t been flavored with any tastes, not salted and not sweetened.
I used plain unsweetened kefir (can be replaced with buttermilk) from Lifeway and it worked out perfectly.
When outside feels like in the oven there is no better food to eat than cold soup.