Lithuanian Saltibarsciai - Cold beet soup
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Šaltibarščiai, also known as Lithuanian cold beet soup, is one of the most distinctive and refreshing dishes of Lithuanian cuisine. Its bright pink color, creamy texture, and crisp freshness make it the ultimate summer soup that Lithuanians simply cannot imagine a hot day without. Prepared from kefir, pickled beets, cucumbers, and plenty of fragrant dill, this dish is a symbol of tradition and a nostalgic reminder of family meals enjoyed in the garden when the weather turns warm.
For generations, this soup has been passed down in Lithuanian families, always slightly adapted to individual tastes but never losing its essence. The tradition of pairing cold beet soup with warm potatoes is deeply rooted, creating a balance between refreshing and hearty, making it more than just a soup—it is a full meal. When I first learned to prepare šaltibarščiai from my grandmother, I quickly realized that it was not just about mixing ingredients, but about knowing how to achieve the right flavor balance. Every summer, I prepare it for my family, and it never fails to bring back memories of my childhood kitchen, filled with the aroma of dill and the sight of pink bowls lined up on the table.
This cold soup may appear unusual for foreigners, especially because of its striking pink color and the use of kefir, but once tasted, it often becomes a favorite. Many first-time tasters are surprised by how light, tangy, and refreshing it feels, making it a perfect dish to beat the summer heat.
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Possible ingredient alternatives
- Kefir: You can replace it with buttermilk, natural yogurt, or ayran for a slightly different tangy flavor.
- Pickled beets: Use cooked fresh beets or canned beets if pickled ones are unavailable.
- Cucumbers: If fresh cucumbers are not in season, replace them with small zucchini or pickled cucumbers for a different twist.
- Dill: Substitute with fresh parsley or chives if dill is not available.
- Milk: Replace with cold boiled water or omit entirely for a thicker soup.
- Potatoes: Serve with roasted baby potatoes or even rye bread as an alternative.
Cooking tips for the soup
- Always use chilled kefir or buttermilk for the best refreshing taste.
- Cut the vegetables into thin strips to create an even texture throughout the soup.
- If you prefer a stronger beet flavor, use additional beet juice from the jar or freshly boiled beet liquid.
- Chill the soup in the refrigerator for at least 30 minutes before serving—it tastes better cold.
- Always serve the soup with warm potatoes to highlight the contrast between hot and cold.
Ingredients
- Kefir: 1 liter (1 quart).
- Milk: 150 ml (¾ cup).
- Pickled beets: 2 medium-sized.
- Cucumbers: 2 medium-sized.
- Onion greens (chopped): 1 large handful.
- Dill (chopped): 1 handful.
- Hard-boiled eggs: 2.
- Potatoes with skin (boiled): 8 small.
- Salt: to taste.
- 1. A large bowl is prepared, and chilled kefir is poured in to create the creamy base of the soup.
- 2. The pickled beets are cut into thin strips and stirred into the kefir, releasing their natural pink juice and coloring the soup beautifully.
- 3. Cucumbers are peeled, sliced into narrow strips, and added to the bowl. If the cucumbers contain large seeds, they are removed beforehand for a smoother texture.
- 4. Fresh dill and onion greens are finely chopped and combined with the kefir mixture. Everything is mixed gently, and salt is sprinkled in to adjust the taste.
- 5. If the soup base turns out too thick, cold milk is poured in to lighten it, though for a heartier soup, no milk is added at all.
- 6. Hard-boiled eggs are peeled, cut into wedges, and placed on top of each portion just before serving.
- 7. Potatoes are boiled with their skins and served hot alongside the cold beet soup, either peeled or left rustic depending on preference.
- 8. For extra creaminess, a spoonful of sour cream can be placed on top of each bowl right before eating.
- 9. Chef’s advice: When making šaltibarščiai, the most important element is freshness. Always use crisp cucumbers and vibrant dill to bring out the flavors of summer. If you choose to cook your own beets instead of using pickled ones, allow them to cool completely before mixing them with kefir, otherwise the soup will lose its refreshing effect. This recipe has been tested many times in my kitchen, following the same method my grandmother used. I can confirm that the key to authentic flavor lies in serving it with hot potatoes—without them, the soup feels incomplete.
Recipe Directions
FAQ
Can Lithuanian cold beet soup be made lactose-free?
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.
How long can I store Lithuanian cold beet soup in the refrigerator?
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.
Can I freeze Lithuanian cold beet soup?
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.
What is the best way to adjust the thickness of cold beet soup?
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.
What are the most common mistakes when preparing Lithuanian cold beet soup?
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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