Lithuanian Šaltibarščiai (Traditional Cold Beet Soup)

 

Lithuanian Šaltibarščiai (Traditional Cold Beet Soup)

Šaltibarščiai is summer in a bowl. The name means "cold borsch," and it’s the most loved summer soup in Lithuania. Picture a vibrant pink soup that is tangy, creamy, and ice-cold. The base is buttermilk or kefir mixed with cooked beets, cucumbers, dill, and green onions. You serve it with a large scoop of sour cream and hot boiled potatoes on the side. It’s surprising at first because soup is usually hot. But after one spoonful on a hot day, you understand. The buttermilk cools you down, the beets are earthy and sweet, the cucumber adds a crisp texture, and the dill gives it a fresh taste. Lithuanian grandmas make huge pots of this and keep it in the fridge for days. It’s inexpensive, healthy, and comforting, even if it’s cold.

 

Why I love this recipe: I love Šaltibarščiai because it shows that color matters. That hot pink hue just makes you happy. My Lithuanian neighbor made this every July. She served it in glass bowls so you could admire the color, accompanied by new potatoes and a dollop of sour cream melting on top.

 

What I appreciate most is how refreshing it is. When it’s 90°F outside, the last thing I want to do is cook. This recipe only requires 15 minutes of actual work. You boil beets, chop veggies, and mix everything into cold buttermilk. That’s it. The flavor is perfectly balanced. Earthy beets, tangy kefir, fresh dill, sharp green onion, and crunchy cucumber combine beautifully. It’s creamy without being heavy. It fills you up because of the potatoes on the side, but the soup itself is light. It’s also a soup that improves as it sits. Make it in the morning, and by lunch, the flavors have blended beautifully. Kids love the color; adults love that it’s healthy. Plus, it’s naturally gluten-free and vegetarian. In Lithuania, they say you haven’t experienced summer until you’ve had Šaltibarščiai. After you try it, you’ll agree.

 

Prep time: 15 minutes

Cooking time: 35 minutes for beets

Chilling time: 2 hours minimum

Total time: 2 hours 50 minutes

Serves: 4

Difficulty level: Easy

 

Ingredients 

·       4 medium beets, about 1 lb, with greens removed 

·       4 cups cold buttermilk or plain kefir 

·       1 cup cold water 

·       2 Persian cucumbers, diced 

·       4 green onions, thinly sliced 

·       1/2 cup fresh dill, chopped 

·       2 tbsp white vinegar or lemon juice 

·       1 tsp salt, plus more to taste 

·       1/2 tsp sugar 

·       1/4 tsp black pepper 

 

To serve: 

·       4 boiled new potatoes 

·       1/2 cup of sour cream 

·       4 hard-boiled eggs, sliced 

 

Tools 

·       Large pot for boiling beets 

·       Large mixing bowl 

·       Whisk 

·       Cutting board 

·       Sharp knife 

 

Step-by-Step Instructions 

Step 1.

Cook the beets: Place whole, unpeeled beets in a large pot and cover them with water. Add a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 30-35 minutes until a knife slides in easily. Don’t cut them first or they will lose color. Let them cool, then peel. The skins slip right off. Grate them on the large holes of a box grater or chop into small cubes.

Step 2.

Start the broth: In a large bowl, whisk together the cold buttermilk, cold water, vinegar, salt, sugar, and pepper. Taste it. It should be tangy like lemonade. Adjust salt and vinegar as needed.

Step 3.

Add the vegetables: Add the grated beets to the buttermilk. The soup will turn bright pink immediately. Stir in the diced cucumbers, sliced green onions, and most of the dill. Save some dill for garnish.

Step 4.

Chill: Cover and refrigerate for at least 2 hours. This step is essential. The soup needs to be ice cold, and the flavors need to blend. It gets even better after 24 hours.

Step 5.

Serve: Ladle the cold soup into bowls. Add a large dollop of sour cream in the center. Sprinkle with remaining dill. On the side, serve hot boiled new potatoes with butter and sliced hard-boiled eggs. Some people also add a splash of the potato cooking water to the soup for extra flavor.

 

Approximate Macros per serving (soup only) 

v  Calories: 180 kcal 

v  Carbohydrates: 22 g 

v  Protein: 8 g 

v  Fat: 5 g 

v  Fiber: 4 g 

v  Sugar: 12 g 

v  Sodium: 820 mg 

With potatoes and sour cream, it’s closer to 350 kcal and much more filling.

 

What to serve with this 

Šaltibarščiai is always served with hot boiled potatoes. The contrast of hot potato and cold soup is the whole point. Use small new potatoes with butter and dill. Also serve with hard-boiled eggs, rye bread, and more sour cream. Some families add a slice of black bread on the side. For drinks, cold kvass or buttermilk is traditional.

 

Tips and Variations 

·       Use kefir: Traditional Lithuanians use kefir, not buttermilk. It’s tangier and thicker. Greek yogurt thinned with water works, too. 

·       Don’t overcook beets: They should still have a little bite. Mushy beets lead to a dull soup. 

·       Grate vs dice: Grated beets give you that deep pink color. Diced beets are prettier but can make the soup look pale. 

·       Make it vegan: Use plant-based kefir and skip the sour cream and eggs. It’s still delicious. 

·       Add-ins: Some people add a dash of horseradish or a spoon of mustard for a kick.

 

Substitutes 

§  No buttermilk/kefir: Mix 2 cups plain yogurt with 2 cups cold water. Add extra lemon juice. 

§  No fresh dill: Use 1 tbsp dried dill but add it while cooking beets to rehydrate it. Fresh is far better. 

§  No beets: This is a beet soup, so you cannot skip them. Golden beets work, but it won’t be pink. 

§  No cucumbers: Use radishes for crunch. They add peppery flavor. 

§  No new potatoes: Any boiled potato works, even potato salad on the side. 

 

Frequently Asked Questions 

1. Is this soup supposed to be sweet?

No. It should be tangy and savory. The tiny amount of sugar simply balances the beets and vinegar. 

2. Can I use canned beets?

In a pinch, yes. Rinse them well and use the juice in the soup for color. But roasted or boiled fresh beets taste much better. 

3. Why is my soup not pink enough?

You need more beets, or you cooked them too long. Grate them and ensure the liquid is cold. Heat dulls the color. 

4. Can I make it ahead?

Yes, up to 3 days in advance. It actually improves. Keep it cold and stir before serving. 

5. Do you eat this hot?

Never. It’s a cold soup only. The hot potatoes are served separately. 

6. What does it taste like?

Like a creamy beet salad in drinkable form. Earthy, tangy, fresh, and very cooling. 

 

Šaltibarščiai is the taste of Lithuanian summers. Bright, simple, and so refreshing you’ll crave it all year.