Soups
Šaltibarščiai
Ingredients
- 500g (1 lb) Cooked beetroot, grated
- 500ml (2 cups) Kefir
- 500ml (2 cups) Buttermilk
- 1 Cucumber, diced
- 3 Spring onions, sliced
- 2 Hard-boiled eggs, chopped
- 2 tbsp (15g) Fresh dill, chopped
- Salt, to taste
- Boiled potatoes, for serving
Method
- Whisk the kefir and buttermilk together in a large bowl until smooth.
- Stir in the grated beetroot until the soup turns a bright pink colour.
- Add the diced cucumber, spring onions, and half the dill; season with salt.
- Chill for at least an hour, or until very cold.
- Ladle into bowls, top with chopped egg and the remaining dill, and serve with warm boiled potatoes.
Introduction: Šaltibarščiai is arguably Lithuania's most recognisable dish, a bright pink cold soup eaten through the warm summer months and often served alongside a plate of hot boiled potatoes rather than bread.
Cultural Background: Šaltibarščiai is arguably Lithuania's most recognisable dish, a bright pink cold soup eaten through the warm summer months and often served alongside a plate of hot boiled potatoes rather than bread.
Tips: The soup should be served ice-cold — chilling it properly is as important as any ingredient for getting the refreshing effect right.
Variations: Some households add a splash of beetroot cooking liquid for extra colour, or swap kefir for plain yoghurt thinned with a little water.
Nutrition: Approx. 190 kcal, 9g protein, 6g fat, 22g carbohydrates per serving.
FAQs:
Q: Why is the soup so pink?
A: Grated beetroot mixed into the buttermilk gives šaltibarščiai its signature bright pink colour.
Q: Can I make it in advance?
A: Yes, it keeps well in the fridge for up to two days and tastes even better once fully chilled.
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