Cold Beet Soup (lithuanian Šaltibarščiai)
Cold Beet Soup, known as Šaltibarščiai in Lithuania, is a refreshing and vibrant dish that is perfect for hot summer days. This traditional Eastern European soup is made with beets, cucumbers, dill, and tangy kefir, resulting in a unique and delicious flavor.
Ingredients
- 4 medium beets, cooked, peeled, and grated
- 2 cucumbers, peeled and diced
- 4 hard-boiled eggs, diced
- 4 green onions, thinly sliced
- 1 liter kefir
- 1 cup sour cream
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the grated beets, diced cucumbers, diced eggs, and sliced green onions.
- Stir in the kefir and sour cream until well combined.
- Add the chopped dill and season with salt and pepper to taste. Mix well.
- Cover the bowl and refrigerate for at least 2 hours to chill the soup and allow the flavors to meld.
- Serve the cold beet soup in bowls, garnished with additional dill if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 4g
Supplies
Large mixing bowl Grater Knife Cutting board Measuring cups and spoons Refrigerator
Tools
Serving bowls Spoons
Serving suggestions
Serve the Cold Beet Soup with a side of boiled potatoes for a complete Lithuanian meal.
Tips & tricks
For a creamier texture, blend a portion of the soup in a blender before chilling.
Cost
$10