Šaltibarščiai
Lithuanian Cold Beet Soup
A vibrant pink, refreshing cold soup perfect for summer. Made with kefir or buttermilk, cooked beets, cucumbers, and fresh dill, it's a visually striking and delightfully tangy dish, traditionally served with boiled potatoes.
🧂 Ingredients
- 400 g Cooked beets(peeled and grated or julienned)
- 1 liter Kefir or Buttermilk(whole milk preferred)
- 1 large Cucumber(peeled, seeded, and finely chopped)
- 3 Scallions(finely chopped (green parts only))
- 0.25 cup Fresh dill(chopped, plus more for garnish)
- 2 Hard-boiled eggs(chopped, optional)
- to taste Salt
- for serving Boiled potatoes
👨🍳 Instructions
- 1
If using fresh beets, boil or roast them until tender, then peel and grate or julienne. Let them cool completely.
- 2
In a large bowl, combine the grated beets, chopped cucumber, scallions, and chopped dill. If using, add the chopped hard-boiled eggs.
- 3
Pour in the kefir or buttermilk. Stir gently to combine all ingredients. Season with salt to taste.
- 4
Chill the soup in the refrigerator for at least 1-2 hours to allow the flavors to meld and the soup to become thoroughly cold.
- 5
Serve the cold soup in bowls, garnished with extra fresh dill. Serve with warm boiled potatoes on the side.
💡 Pro Tips
- ✓For a more intense color, use pickled beets or add a splash of their brine.
- ✓Adjust the amount of salt and dill according to your preference.
- ✓If kefir or buttermilk is too thick, you can thin it slightly with a little cold water.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped radishes for a peppery bite.
- Some variations include a small amount of sour cream for added richness.