Lithuanian recipe
How to make Šaltibarščiai (cold pink beet soup)
šaltibarščiai
All of Lithuania, with cousins across the lands of the old Grand Duchy
A cold summer soup of cooked beetroot, cucumber, dill and spring onion in kefir or soured milk, bright pink in the bowl. Hot boiled potatoes are served on the side.
Ingredients
- 3 medium beetroots, boiled, cooled and peeled (or ready-cooked beetroot)
- 2 fresh cucumbers
- 1 bunch of dill and 1 bunch of spring onions
- 1 litre kefir (or buttermilk)
- 2 hard-boiled eggs
- Salt, and boiled potatoes to serve
Method
- Grate the cooked beetroot or cut it into thin strips. Cut the cucumbers into small cubes and finely chop the dill and spring onions.
- Put the vegetables in a large bowl with a pinch of salt and pour in the cold kefir. Stir until the soup turns pink.
- Chill for at least 30 minutes. If it is too thick, add a little cold water.
- Serve in bowls topped with halved hard-boiled eggs and more dill, with hot boiled potatoes on a separate plate.
Made it at home? Tick it off and it goes into your kitchen passport.
Since 2023 Vilnius has held a yearly festival just for this pink soup.
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