
Yes, it can. In my kitchen, I have tested this recipe using lactose-free kefir and lactose-free milk with excellent results. The soup retains its creamy tang while being suitable for people with lactose intolerance. If kefir is unavailable, plain lactose-free yogurt diluted with a little water provides a very similar consistency. The flavor remains authentic because the freshness of cucumbers, dill, and beets carries the dish, while the fermented base still provides the refreshing acidity essential to šaltibarščiai.
Based on repeated testing, cold beet soup stays fresh in the refrigerator for up to 2 days when kept in a sealed glass or ceramic container. The beets tend to release more color and liquid as the soup sits, which can intensify the pink shade. However, for the best flavor and crisp texture of cucumbers, I recommend consuming it within 24 hours. If the soup thickens during storage, simply stir in a little cold milk or water before serving to restore the ideal consistency.
Freezing this soup is not recommended. Dairy-based soups with kefir or buttermilk separate after thawing, which creates a grainy texture and an unpleasant mouthfeel. Cucumbers and fresh herbs also lose their crispness once frozen. If you want to save time, you can freeze cooked beets separately, then thaw and mix them with fresh kefir, cucumbers, and dill right before preparing the soup. This method preserves the authentic taste while avoiding texture issues caused by freezing dairy.
The thickness depends mainly on the kefir base. If the soup turns out too heavy, I stir in cold milk or cold boiled water until the texture becomes light and refreshing. On the other hand, if the consistency feels too thin, I reduce the amount of milk or add an extra spoonful of sour cream. From experience, serving consistency should resemble light cream—thin enough to drink from a spoon, but thick enough to coat vegetables evenly. This balance ensures that the soup feels both satisfying and refreshing on a hot day.
The most frequent mistake I have seen is using warm or room-temperature kefir, which results in a flat, less refreshing taste. Always start with chilled dairy. Another error is cutting cucumbers into large chunks—this creates uneven texture and disrupts the balance. Over-salting is also common; because the soup is eaten cold, flavors intensify after resting. Add salt gradually, taste, and adjust. Finally, serving the soup without warm potatoes diminishes the traditional experience; the hot-and-cold contrast is what makes šaltibarščiai truly special.
Janne PETERSSON
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