Šaltibarščiai (Cold Beetroot Soup) is a traditional Lithuanian recipe for a classic cold soup of pickled beetroot with hard-boiled eggs, dill, kefir and potatoes that's considered a national dish of Lithuania. The full recipe is presented here and I hope you enjoy this classic Lithuanian version of: Cold Beetroot Soup (Šaltibarščiai).
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Šaltibarščiai, a delightful Cold Beetroot Soup, stands as a true testament to the heart and soul of Lithuanian cuisine. With roots deeply embedded in the country's rich cultural heritage, this vibrant pink-hued soup has journeyed through generations, captivating taste buds and hearts alike. Embodying the essence of summertime refreshment, Saltibarsciai boasts a tantalizing blend of flavours, harmonizing the earthy sweetness of beetroots with the cool tangy kefir and the crisp freshness of cucumbers and dill. As a cherished dish that reflects the resilience and traditions of Lithuania, Saltibarsciai beckons culinary enthusiasts on a flavourful adventure, inviting them to experience the unique and time-honored taste of this treasured Eastern European classic.
For the grated tinned beetroot (you can typically find them in Eastern European food shops or Polish food aisles in the larger supermarkets. They are typically called Marinated Beetroot or Grated Beetroot and come in 500g jars. If you are shopping in Eastern European shops, look out for Lithuanian "Marinuoti Burokeliai" or "Konservuoti Burokeliai", as well as Polish "Buraczki Wiorki". You can also make your own by following our Canned Shredded Beetroot recipe.
Ingredients:
300g cucumber approx 1 English cucumber or 3 short cucumbers
500g (1 jar) Lithuanian Pickled Beetroot
4 eggs
1 tbsp fresh dill, finely chopped
2 spring onions thinly sliced
salt and freshly-ground black pepper, to taste
1l kefir
500g potatoes
1 tbsp butter
Method:
Start by boiling the potatoes in a large pan of salted water. Hard-boil the eggs (it should take about 12 minutes in boiling water). Cool the eggs under cold running water. Peel them, the cut each lengthways into 4 wedges.
Tip the jar of grated beetroot (and all of the liquid) into a large mixing bowl. Add the cucumber, the dill and half of the spring onions.
Pour the kefir into the bowl and season everything with salt and ground black pepper. Stir everything together until the kefir turns pink.
Divide the cold beetroot soup between 4 bowls. Top with the egg quarters and remaining spring onions.
When your potatoes are cooked, drain them, add butter and fresh dill and shake the pan gently to coat the potatoes.
Serve the hot potatoes alongside the cold beet soup.
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