If you're skeptical about cold soup (especially one that's hot pink) this Lithuanian classic might change your mind. Called Šaltibarščiai (pronounced shult-ee-barsh-chay), this chilled beet soup is a beloved classic in Lithuanian cuisine and one of the most refreshing lunches you'll ever try on a hot summer day.
It's creamy, tangy, crunchy, and earthy all at once. Brightened with fresh dill, crisp cucumber, and hard-boiled eggs. Best of all, it's incredibly easy to make and doesn't require turning on the oven. Perfect for heatwaves, lunch prep, or a picnic.
🌱 Why You'll Love This Recipe
- Ridiculously easy: Chop, grate, mix and wait!
- Refreshing and light: Ideal for hot weather, especially when served with chilled boiled potatoes or a slice of sourdough.
- Naturally vibrant: The beets turn the soup a stunning magenta.
- Nutrient-rich: Kefir delivers gut-friendly probiotics, and the soup is packed with veggies and protein from the eggs.
- Authentically Eastern European: A fantastic intro to Lithuanian cooking without needing specialty tools or hard-to-source ingredients.
Šaltibarščiai Ingredients
For this Lithuanian Cold Beet Soup recipe, you'll need:
- Kefir - The tangy fermented dairy base that gives Šaltibarščiai its signature flavor. Can't find kefir? Use a 50/50 mix of plain yogurt and buttermilk.
- Cooked beets - Grated for texture and color. Use vacuum-packed, steamed beets (found in the refrigerated produce section) to skip the cooking.
- Cucumber - Adds freshness and crunch. English cucumber works best, but any kind will do.
- Fresh dill - Classic pairing with beets and cucumbers. Essential for the herbal lift.
- Hard-boiled eggs - Sliced or quartered on top for a satisfying protein boost.
- Lemon juice - Brightens the soup and balances the earthy beet flavor.
- Salt and pepper - To taste.
Optional sides: Boiled yellow potatoes and a dollop of sour cream or Greek yogurt.
How to Prepare Šaltibarščiai
- Cook the eggs
Place the eggs in a pot, cover with water, bring to a boil, then turn off the heat. Let sit (covered) for 10 minutes. Rinse under cold water and peel once cool. - Optional: Prep the potatoes
Boil peeled baby potatoes in salted water until tender if you'd like to serve them alongside the soup. Chill before serving. - Grate and chop
Grate the cooked beets and cucumber using a box grater. Roughly chop the dill, saving some for garnish. - Combine ingredients
In a large mixing bowl or pitcher, stir together the kefir, grated beets, cucumber, chopped dill, lemon juice, salt, and pepper. - Chill and serve
Refrigerate the soup for at least 1 hour to let the flavors meld and the soup chill thoroughly. Serve cold, topped with sliced egg, reserved dill, and a spoonful of sour cream if desired. Boiled potatoes on the side make this a complete meal.
How to Store Šaltibarščiai
- Fridge: Store in an airtight container in the refrigerator for up to 3 days. Due to the use of kefir, the beet soup will appear to have shifted after sitting in the fridge for a day or so. Therefore, stir well before serving.
- Avoid freezing: Due to the dairy content, this soup doesn't freeze well.
Meal prep tip: Keep the eggs and potatoes stored separately and add them just before serving.
Frequently Asked Questions
You could, but they will be much crunchier and earthier. For traditional texture and flavor, cooked beets are best.
Beets stain, full stop. Use a glass bowl for mixing and rinse your grater and utensils right after use. Gloves help avoid stained fingers. Wear an apron to protect your clothes.
This soup is often served with boiled potatoes and a hard-boiled egg. Rye bread or sourdough is also a great match.
Šaltibarščiai - Cold Beet Soup
Equipment
- grater
- knife
- cooking pan
Ingredients
- 4 cups kefir
- 1,5 cups beets (cooked)
- 1 cucumber
- ¼ cup fresh dill
- 1 lemon (juice)
- 6 eggs
- salt & pepper (to taste)
Optional
- boiled baby potatoes, sour cream or Greek yogurt
Instructions
- Boil the eggs for 6 minutes. Immediately put the eggs in (ice)cold water to stop the cooking process.
- Grate the beets and cucumber. Chop the dill roughly.
- In a soup pan or bowl, combine kefir, beets, cucumber, most of the dill, lemon juice, salt, and pepper. Mix well.
- Refrigerate the beet soup for at least 1 hour.
- Serve the Šaltibarščiai cold with quartered eggs, the reserved dill, and optional sour cream or Greek yoghurt. Add potatoes on the side if desired.
Notes
- The soup gets even more vibrant after chilling overnight.
- Don't skip the dill-it's essential to the flavor.
- Store the soup in a sealed container in the fridge for up to 3 days.
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