Šaltibarščiai - Cold Beet Soup
This traditional Lithuanian Šaltibarščiai is as fun to say as it is to eat. A bold, healthy, beautiful soup that breaks all the cold-lunch rules in the best possible way.
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.