Šaltibarščiai

About This Recipe

Šaltibarščiai — literally 'cold borscht' — is a beloved Lithuanian summer staple that appears on every table when the warm months arrive. The vivid pink soup is made from kefir or buttermilk blended with grated pickled or cooked beets, cucumber, spring onion, and dill. Its refreshing tartness is the perfect antidote to summer heat. The tradition of eating cold soup alongside hot boiled potatoes creates a playful contrast that is quintessentially Lithuanian.

Ingredients

Serves 4

• 3 mediumcooked beets, peeled and grated
• 1 literkefir or buttermilk
• 1 largecucumber, diced
• 4 stalksspring onion, sliced
• 4 tbspfresh dill, chopped
• 3 largehard-boiled eggs, halved
• 1 tspsalt
• 1 tspsugar
• 1 tbsplemon juice
• 8 mediumboiled potatoes, to serve

Instructions

1. 1

   Combine base

   In a large bowl whisk together kefir, salt, sugar, and lemon juice until smooth.

2. 2

   Add vegetables

   Stir in grated beets, cucumber, spring onion, and dill. The soup will turn a vivid magenta.

3. 3

   Chill

   Refrigerate for at least 1 hour before serving.

4. 4

   Serve

   Ladle into bowls, top each with a halved boiled egg, and serve alongside hot boiled potatoes.

Variations

• •

  Add a dollop of sour cream for extra richness.

• •

  Include grated horseradish for a spicy kick.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store soup covered in the fridge for up to 2 days. Stir before serving as it may separate.

Frequently Asked Questions