This is my favorite Lithuanian cold pink soup recipe that is easy to make and tastes delicious.
Šaltibarščiai is a traditional Lithuanian cold beet soup that has been around for centuries. This dish has its roots in the old-world traditions of Eastern Europe, but it has become popular all over the world in recent years.
What is Šaltibarščiai?
Šaltibarčiai is a Lithuanian cold pink soup recipe that is perfect for a hot day. It is refreshing and tastes great. Cold beet soup recipe is one of the most popular Lithuanian dishes and can be found in almost every Lithuanian cookbook. It’s a cold dish that’s often served as an appetizer or as a side dish to other hot dishes.
Lithuanian cold pink soup recipe, also known as šaltibarščiai, is a traditional Lithuanian dish that can be served in the summer or winter. It’s perfect for when you’re feeling too hot because it’s so refreshing. The taste of the soup has been described as “a sweet-sour-salty-bitter flavor.” From Lithuanian language šaltibarščiai translates as cold borscht.
What is Šaltibarščiai made of?
Šaltibarščiai is a Lithuanian soup made from beetroot, which gives it its pink color. Also the soup included cucumbers, fresh dill, spring onions, salt, kefir, and milk.
My beetroot soup recipe is more for those who like thick soups and instead of milk and kefir I am using sour milk (6%). Therefore, if you prefer the traditional way of šaltibarščiai, you can use kefir and milk: the proportion with kefir is 1l of kefir and about 200-300 ml of milk (the amount depends on your taste, if you like stronger kefir taste or lighter).
For beetroots: I always use boiled, peeled and vacumated beetroots which I later grate. If you can’t find this type of beetroot, you can always buy fresh ones, boil them, cool down, peel and grate.
How to serve cold pink soup?
Usually pink soup is served with boiled potatoes, garnished with sour cream and/or fresh dill. However, instead of boiled potatoes soup can be served with fried potatoes, french fries or mashed potatoes. All depends on your taste.
Potatoes are always served on the side, so you can place a piece of potato in the soup and scoop it with the spoon to eat. Or you can take a spoon of soup and then a piece of potatoes. I personally eat a bit of soup and then eat a bit of potatoes.
Storing: store in the bowl covered with plastic wrap in the fridge for up to 3 days.
Freezing: not recommended.
🕐Prep Time: 20 min 🕐Cook Time: –🥄Serves: 4 portions
- 1l of sour milk (6%)
- 2 medium sized cucumbers
- 250g of boiled beets
- 40g of spring onions
- 20g of fresh dill
- 30-40ml of lemon juice
- 1 tsp. of salt
- 1 egg per bowl
Potatoes (about 150-200g per person)
- Prepare boiled potatoes.
- In a separate pot boil eggs (about 5-7 min).
- While the potatoes are boiling, prepare the soup. In a bowl grate the beets, cut the cucumbers to thin slices (I like to cut it lengthwise, then in half and slice to triangles), add chopped dill and chopped spring onion.
- With a spoon press the mixture in the bowl, so that all the juice would come out. Then add lemon juice, salt and mix it well.
- Pour the sour milk and mix everything well. Taste if there is enough lemon juice and salt for you (you can also add salt separately in the bowl). Put it in the fridge while the potatoes are still boiling.
- When the potatoes and eggs are ready, you can serve the soup: cut an egg into 8 pieces, put it in the bowl, pour the soup and sprinkle with chopped green onion (optional). Put potatoes on the plate and eat it as a side dish.
Nutrition table of Cold Pink Soup
|Nutrition Facts (without potatoes)|
|Amount per serving||100 g|
|Energy value||307 kJ|
|Saturated Fat||3 g|