For an extra creamy texture, consider using full-fat buttermilk. Adjust the amount of dill and chives to your personal preference. Some people enjoy a more pronounced herbal flavor. If you don't have fresh beets, you can use cooked beets, but the flavor will be slightly different. Be sure to adjust the quantity as cooked beets tend to be more concentrated in flavor. Serve the Šaltibarščiai ice-cold. Garnish with an extra sprig of dill and a dollop of sour cream or crème fraîche, if desired. Consider adding a squeeze of fresh lemon juice just before serving to brighten the flavors. For a vegetarian option, ensure your buttermilk is vegetarian-friendly, as some brands use animal rennet.
Lithuanian Šaltibarščiai (Cold Beet Soup)
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PREP TIME25 mins
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COOK TIME5 mins
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TOTAL TIME24 hrs 45 mins
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SERVING8 People
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VIEWS97
Embrace the vibrant flavors of summer with this refreshing Lithuanian cold beet soup. A beautiful blend of earthy beets, cool buttermilk, and crisp cucumbers, this vibrant pink soup is a culinary journey to the Baltic states. Serve it alongside warm, buttery Yukon Gold potatoes for a truly authentic experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol97 mg
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Fiber2 g
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Protein9 g
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Saturated Fat2 g
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Sodium250 mg
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Sugar10 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 8 mins Gently place eggs in a single layer in a saucepan and cover with cold water, ensuring the water level is about 1 inch above the eggs. Cover the saucepan and bring to a rolling boil over medium-high heat. (Approximately 8 minutes).
02 Step
Recipe View 15 mins Once boiling, immediately remove from heat and let the eggs stand, covered, in the hot water for precisely 15 minutes. This ensures perfectly cooked yolks.
03 Step
Recipe View 5 mins After 15 minutes, drain the hot water and immediately run the eggs under cold running water until they are completely cool to the touch. This stops the cooking process and makes them easier to peel. (Approximately 5 minutes).
04 Step
Recipe View 2 mins Gently peel the cooled eggs and coarsely chop them. Transfer the chopped eggs to a large glass or ceramic bowl.
05 Step
Recipe View 3 mins Add the buttermilk, shredded beets, sliced cucumber, minced dill, and minced chives to the bowl with the eggs. Gently stir all the ingredients together until well combined. Avoid over-stirring.
06 Step
Recipe View 24 hrs Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight (24 hours is ideal), to allow the flavors to meld and deepen. This chilling period is crucial for the soup's characteristic taste.
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Ara Zboncak
Jan 20, 2025This recipe is fantastic! The soup was so refreshing on a hot day. The overnight chilling really makes a difference in the flavor. I added a little lemon juice as suggested and it was perfect!
Elenora Kling
Nov 28, 2024I've tried other Šaltibarščiai recipes before, but this one is the closest to what my grandmother used to make. The instructions were clear and easy to follow. Thank you for sharing this!
Henry Dare
Oct 16, 2024The color is so beautiful! My kids were hesitant to try it at first, but they ended up loving it. I served it with rye bread and it was a complete meal.