Delicious Lithuanian Saltibarsciai (Cold Beet Soup)

Lithuanian Saltibarsciai  pronounced shalt-ee-bar-shchay, is a stunningly vibrant cold beet soup that embodies the refreshing essence of summer. This bright pink dish is made with earthy beets, creamy kefir, crisp cucumbers, and fragrant dill — resulting in a tangy, cooling soup that’s both nourishing and delightful to look at. Served chilled, it’s perfect for hot days when you want something light yet satisfying.

Lithuanian Saltibarsciai:

More than just a meal, Šaltibarščiai is a beloved staple of Lithuanian cuisine, bringing together simple, fresh ingredients in a way that’s both rustic and elegant. Traditionally served with warm boiled potatoes on the side, it’s a comforting yet refreshing balance of flavors and textures that captures the spirit of Lithuanian home cooking.

History:

Šaltibarščiai has its roots in Eastern European and Baltic culinary traditions. The name literally means “cold borscht,” and while it shares similarities with other beet-based soups, Lithuania’s version is unique for its use of kefir or buttermilk instead of broth. This gives the dish its distinctive tangy flavor and creamy texture. It’s believed that the recipe evolved from peasant meals that made the most of local ingredients — beets, dairy, and herbs — and over time became a national symbol of Lithuanian summer cuisine. Today, it’s enjoyed throughout the country, especially in warm months when fresh produce is at its peak.

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Lithuanian Saltibarsciai

Shruthi

Lithuanian Šaltibarščiai is a chilled pink beet soup made with kefir, beets, cucumbers, and dill.It’s tangy, creamy, and refreshing — ideal for hot summer days.Traditionally served with boiled potatoes, it’s a true comfort dish.A beautiful and healthy representation of Lithuanian culinary heritage.

Print Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 2 hours hrs 43 minutes mins

Course Appetizer, Light Main Course

Cuisine Eastern European, Lithuanian

Servings 4

Calories 200 kcal

Ingredients

  

• 3 medium beets, cooked, peeled, and grated
• 3 cups kefir (or buttermilk / thinned plain yogurt)
• 1 medium cucumber, finely diced
• 3 green onions, sliced
• 2 tablespoons fresh dill, chopped
• Juice of ½ lemon (optional, for brightness)
• Salt and black pepper to taste
• 3 hard-boiled eggs, halved or chopped (for garnish)
• Warm boiled potatoes (served on the side, optional but traditional)

Instructions

 

• Boil or roast the beets until tender. Cool them completely, then peel and grate finely.
• In a large bowl, combine grated beets, cucumber, green onions, and dill.
• Pour in the kefir (or substitute) and stir until everything is well mixed and the soup turns a bright pink color.
• Add lemon juice, salt, and pepper to taste.
• Chill the soup in the refrigerator for at least one hour before serving.
• Serve cold with halved hard-boiled eggs on top and warm boiled potatoes on the side.

Notes

• Use fresh, young beets for the sweetest flavor and brightest color.
• Kefir gives the most authentic taste, but buttermilk or yogurt works well too.
• Chill thoroughly — it’s best when served ice-cold.
• The soup deepens in color and flavor after a few hours in the fridge.
• Pairing with boiled potatoes creates a complete and balanced meal.

Keyword Cold beet soup, kefir soup, Lithuanian cuisine, pink soup, summer soup

Tips for Lithuanian Saltibarsciai :

• Add a small dollop of sour cream for a richer texture.
• Adjust consistency by adding milk or water if it’s too thick.
• Use fresh dill generously — it’s a defining flavor.
• For a twist, add finely chopped radishes for extra crunch.
• Serve in chilled bowls for maximum refreshment.

FAQs for Lithuanian Saltibarsciai :

Q1: What can I use instead of kefir?
You can substitute with buttermilk or plain yogurt thinned with a little milk or water.

Q2: Can I make this soup ahead of time?
Yes! In fact, it tastes better after chilling for a few hours as the flavors blend.

Q3: How long does it last in the fridge?
It can be stored in an airtight container for up to 3 days.

Q4: Can I use canned or pre-cooked beets?
Yes, they work well and save time — just rinse before grating to remove excess brine.

Q5: Is this soup served with bread or potatoes?
Traditionally, it’s served with warm boiled potatoes, though rye bread is also a great pairing.

Conclusion:

Lithuanian Šaltibarščiai is a feast for the senses — visually stunning, refreshingly tangy, and deeply satisfying. Its vivid pink color and crisp, creamy flavor make it one of Lithuania’s most iconic summer dishes. Simple yet elegant, this cold beet soup is proof that a few humble ingredients can create something truly memorable. Whether served at a family table or a festive gathering, Šaltibarščiai brings a touch of summer magic to every meal.