Šaltibarščiai (Lithuanian Cold Beet Soup)
In short: A bright pink summer soup of grated beets, kefir, cucumber and dill, served ice cold with hot boiled potatoes and halved eggs. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 50 min
- Resting
- 1 h
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Šaltibarščiai is Lithuania's cold beet soup, and its bright pink color is the first thing visitors notice. Grated cooked beets are stirred into kefir or buttermilk with cucumber, scallions and plenty of dill, and the soup is chilled until very cold. Lithuanians eat it in summer with a plate of hot boiled potatoes on the side, often adding a halved egg. The contrast between icy soup and steaming potatoes is the point.
Instructions
- Boil the unpeeled beets in water for 40 to 50 minutes, until a knife slides in easily. Cool them, peel them and grate them on the coarse side of a grater.
- Hard-boil the eggs for 10 minutes, cool them in ice water, then peel and halve them.
- In a large bowl, stir the kefir with the cold water, lemon juice, salt and pepper. Add the grated beets, cucumbers, scallions and dill. The soup should turn a vivid pink.
- Cover and chill for at least 1 hour, or up to 2.
- Boil the potatoes in salted water for 20 minutes, until tender, then drain and keep them hot.
- Taste the soup and adjust the salt and lemon. Ladle it into chilled bowls, add an egg half to each, and serve with the hot potatoes and extra dill on the side.
Tips
- Plain cooked beets from the store save time. Avoid pickled beets, which make the soup too sharp, or skip the lemon juice if you use them.
- On very hot days, drop an ice cube or two into each bowl just before serving.
Questions and answers
Can I make šaltibarščiai ahead of time?
Yes. It tastes better after a few hours in the fridge and keeps for 2 days. Stir it before serving and add the eggs and fresh dill just before eating.
Can I use yogurt or buttermilk instead of kefir?
Yes. Buttermilk works as it is, and plain yogurt thinned with a little cold water works too. Kefir gives the classic sour flavor.
Is šaltibarščiai served with potatoes?
Almost always. Hot boiled potatoes, sometimes with a little butter and dill, are served alongside the cold soup rather than in it.
How long does it take to make Šaltibarščiai (Lithuanian Cold Beet Soup)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Šaltibarščiai (Lithuanian Cold Beet Soup)?
About 380 kcal per serving, with 19 g of protein, 51 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 51 g |
| Fat | 11 g |
| Fiber | 7 g |
| Sugar | 14 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
