Can I make this soup vegan?
Yes, you can use a plant-based yogurt or kefir alternative and omit the eggs.
LUNCH
Chilled Lithuanian Beet Soup (Šaltibarščiai) with Warm Potatoes and Fresh Dill
Experience the refreshing taste of Lithuania with this classic Šaltibarščiai. This vibrant, chilled beet soup, served alongside comforting warm boiled potatoes and a generous sprinkle of fresh dill, offers a delightful contrast of temperatures and a harmonious blend of creamy, tangy, and earthy notes. It's an ideal choice for a light and satisfying summer meal.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the grated cooked beets, buttermilk, and sour cream. Whisk until well combined and smooth.
02
Stir in the grated cucumbers, diced hard-boiled eggs, chopped fresh dill, and chopped fresh chives. Mix gently to combine all ingredients.
03
Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
04
Cover the bowl and refrigerate the soup for at least 30 minutes, or preferably 2-3 hours, to allow the flavors to meld and for the soup to chill thoroughly.
05
While the soup chills, wash and peel the 4 medium potatoes. Place them in a pot, cover with cold water, and add a pinch of salt.
06
Bring the water to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes.
07
Serve the chilled Lithuanian Cold Beet Soup in bowls, garnished with extra fresh dill. Serve the warm boiled potatoes on the side.
About This Recipe
Experience the refreshing taste of Lithuania with this classic Šaltibarščiai. This vibrant, chilled beet soup, served alongside comforting warm boiled potatoes and a generous sprinkle of fresh dill, offers a delightful contrast of temperatures and a harmonious blend of creamy, tangy, and earthy notes. It's an ideal choice for a light and satisfying summer meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra tangy flavor, add a tablespoon of white vinegar or lemon juice to the soup. Ensure all ingredients are well-chilled before mixing for the best cold soup experience.
Easy Substitutions
You can use kefir or plain yogurt thinned with a little milk instead of buttermilk. Radishes can be added for extra crunch. For a vegetarian option, omit the eggs or use a plant-based egg substitute.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Store boiled potatoes separately and reheat gently before serving.
Serving Suggestions
Serve with a slice of dark rye bread. A dollop of extra sour cream on top adds richness. For a heartier meal, add some thinly sliced smoked sausage on the side. A sprinkle of crispy fried bacon bits can also be a delicious addition.
Common Mistakes
Not chilling the soup long enough: The soup needs to be thoroughly chilled for optimal flavor and refreshment. Overcooking the potatoes: They should be tender but not mushy. Not seasoning adequately: Taste and adjust salt and pepper, as the cold temperature can mute flavors. Using warm ingredients: Ensure all liquid and vegetable ingredients are cold before mixing.
Frequently Asked Questions
Do I have to boil the potatoes separately?
Yes, serving the soup cold with warm potatoes is traditional and creates a delightful temperature contrast.
Can I use fresh beets?
Absolutely! Boil fresh beets until tender, then peel and grate them. This will add a deeper earthy flavor.
How long does it take to hard-boil eggs?
Place eggs in a pot, cover with cold water, bring to a rolling boil, then turn off heat, cover, and let sit for 10-12 minutes. Immediately transfer to an ice bath to stop cooking.
MORE TO KNOW
The key to authentic Šaltibarščiai is the vibrant pink color, which comes from the beets. Using pre-cooked beets (either vacuum-packed or home-boiled) saves significant time. For the best flavor, allow the soup to chill for several hours, as this deepens the flavors and ensures a truly refreshing experience. The contrast between the cold, tangy soup and the warm, earthy potatoes is what makes this dish so unique and satisfying.
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