Šaltibarščiai (Lithuanian Cold Beet Soup)
Šaltibarščiai is a vibrant pink, cold beet soup, a quintessential Lithuanian summer dish. It's made with kefir or buttermilk, boiled beets, cucumbers, hard-boiled eggs, and fresh dill and chives, offering a refreshing and slightly tangy flavor.
🧂 Ingredients
- 1 pound Beets(cooked and grated (about 3-4 medium beets))
- 1 liter Kefir(or buttermilk)
- 2 medium Cucumbers(finely chopped or julienned)
- 4 large Hard-boiled eggs(chopped)
- 0.25 cup Fresh dill(finely chopped, plus more for garnish)
- 2 tablespoons Chives or green onions(finely chopped, plus more for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
If using fresh beets, boil or roast them until tender, then peel and grate them. If using pre-cooked beets, simply grate them. Hard-boil the eggs, cool, peel, and chop.
- 2
In a large bowl or pot, combine the grated beets, chopped cucumbers, chopped hard-boiled eggs, chopped dill, and chopped chives (or green onions).
- 3
Pour in the kefir (or buttermilk) and stir gently until everything is well combined and the soup turns a vibrant pink color.
- 4
Season with salt and pepper to taste. Stir again.
- 5
Chill the soup in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the flavors to meld. The soup is best served very cold.
- 6
Serve the cold beet soup in bowls, garnished with extra chopped dill and chives/green onions. Traditionally served with boiled potatoes on the side.
💡 Pro Tips
- ✓Using good quality kefir is key for the authentic taste.
- ✓Adjust the amount of dill and chives to your preference.
- ✓For a creamier soup, you can blend some of the ingredients before combining.
- ✓The soup's color will deepen the longer it chills.
🔄 Variations
- Some variations include a splash of lemon juice for extra tang.
- Pickled cucumbers can be used for a sharper flavor.