Lithuanian Saltibarsciai
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.
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.