Lithuanian Cold Beetroot Soup Recipes

LITHUANIAN COLD BEETROOT SOUP

Steps:

• Prepare potatoes to boil and boil them before you start your soup.
• Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
• Boil eggs into water about 7 minute.
• Cut each egg into 12 peaces.
• All cut ingredients put into pot and add a little bit of salt.
• Mix everything and add buttermilk and then mix again.
• And you can eat it.
• This soup you also can eat fresh mashed potatoes.
• Skanaus!

LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)

Steps:

• Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
• Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.

LITHUANIAN COLD BEET SOUP - ŠALTIBARš?IAI

Steps:

• Note on ingredients; You can use fresh or canned beets. If using canned, make sure they are plain, not spiced. If using fresh, you can roast or boil. If boiling, save some of the cooking liquid. Seedless or the small pickling cucumbers worked best. If using the larger standard cucumbers, peel and seed them for best results. Buttermilk (pasukos) was traditional, but some time during the Soviet years, kefir became popular and it works really well. But we always used buttermilk, and my grandmothers, both farmers, would have used buttermilk from their own cows. If you cannot find whole milk buttermilk or kefir, add some sour cream to create the right taste. Mother always did this. Also, you can add more beets or cucumbers, if you like - I don't usually measure, but I did this time just to have a starting point.
• Combine the beets, cucumber, scallion, dill, and radish, if using, in a medium bowl. Add sour cream to buttermilk or kefir if you need to and add to the bowl. Taste and add salt as desired - buttermilks vary in how much sodium they contain. (If you boiled the beets and saved some cooking liquid or used canned, you can add some to make the soup more vivid. If you roasted beets, the color will intensify while the soup is refrigerated).
• Refrigerate for a couple of hours or up to overnight.
• Add chopped egg, if desired, to each serving, as well as a fresh sprinkle of chopped dill.
• Serve with hot boiled potatoes. Some people like to plop their potatoes into the šaltibarš?iai - I don't, as I think it warms up the soup and the contrast between hot and cold is delightful.