Vibrant Lithuanian cold beet soup with a striking magenta color, served chilled with hot boiled potatoes on the side.
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.
Serves 4
In a large bowl whisk together kefir, salt, sugar, and lemon juice until smooth.
Stir in grated beets, cucumber, spring onion, and dill. The soup will turn a vivid magenta.
Refrigerate for at least 1 hour before serving.
Ladle into bowls, top each with a halved boiled egg, and serve alongside hot boiled potatoes.
Use full-fat kefir for a richer, creamier texture.
Grate beets coarsely for more texture in the soup.
Adjust tartness with extra lemon juice or a splash of beet pickling liquid.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Store soup covered in the fridge for up to 2 days. Stir before serving as it may separate.
Šaltibarščiai has been enjoyed in Lithuania since at least the 19th century. It was historically made during summer when fresh garden vegetables were plentiful and a hot meal felt unwelcome.
Yes, but cook them first — either roast or boil — as raw beets have a harsh, earthy flavor.
The hot-cold contrast is a traditional and beloved feature; the potato also makes the meal more filling.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (400g / 14.1 oz) · 4 servings total
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