Contents
Šaltibarščiai, also known as Lithuanian Cold Beetroot Soup or “Pink Soup,” is a refreshing, creamy, and vibrant dish perfect for hot summer days. Made with earthy beets, tangy kefir, and crisp cucumbers, it's traditionally served chilled with warm, buttery potatoes and hard-boiled eggs. A beloved taste of Lithuania in every spoonful! 🇱🇹💜
Ingredients
- 1 jar (500g) grated marinated beetroot (with liquid)
- 1 large English cucumber (or 3 small garden cucumbers), chopped
- 1 liter kefir (preferably Lithuanian or Polish)
- 4 hard-boiled eggs, quartered
- A handful of fresh dill, chopped
- 4 spring onions, chopped
- Salt & black pepper, to taste
- 8-10 new potatoes (boiled with skins or peeled)
- 2 tbsp butter (for coating potatoes)
Instructions
- Boil the potatoes in salted water until tender. Drain, toss in butter and fresh dill. Set aside.
- Hard-boil the eggs for 12 minutes. Cool, peel, and quarter them.
- In a large mixing bowl, pour in the grated beetroot with its liquid.
- Add chopped cucumber, half the dill, and half the spring onions to the bowl.
- Pour in the kefir, season with salt and pepper, and mix until evenly pink.
- Divide the soup into bowls. Top with egg wedges and remaining spring onions.
- Serve immediately with hot dill-coated potatoes on the side.
Notes
Discover the soul of Lithuanian cuisine with Šaltibarščiai, a vibrant Cold Beetroot Soup that's as eye-catching as it is refreshing. Known affectionately as "Pink Soup," this traditional dish is a summertime staple in Lithuania — combining earthy beets, cooling kefir, and the crispness of cucumbers, all crowned with fresh dill and hard-boiled eggs. It's not just a meal — it's a celebration of culture, color, and comfort. 🌞What is Šaltibarščiai? ✨
The name “Šaltibarščiai” translates literally to "cold borscht," and that's exactly what this dish is — a chilled, creamy beet soup that embodies Lithuanian heritage. Originally a humble peasant meal, it evolved into a beloved culinary tradition that graces tables across the country every summer. The bright pink hue comes from marinated grated beetroot, which mixes with white kefir to create its signature color and tangy flavor. It’s traditionally served with warm, buttery potatoes topped with dill, creating a perfect contrast between hot and cold.Why You'll Love This Cold Beet Soup 🍼🌿
- ❄️ Incredibly refreshing on a hot summer day
- ⏱ Ready in just 30 minutes — no special equipment needed
- 💼 Visually stunning with its bold pink color
- 🦥 Nutrient-rich and gut-friendly thanks to fermented kefir
- 🥧 Perfect for gatherings — easy to make in large batches
Step-by-Step Instructions 🔢
- Boil the Potatoes – In salted water, until fork-tender. Drain, then toss in butter and dill. Set aside.
- Hard-Boil the Eggs – Boil for 12 minutes, then cool in cold water. Peel and quarter.
- Prepare the Soup Base – In a large bowl, pour in the grated beetroot with its juice. Add chopped cucumber, half of the dill, and half of the spring onions.
- Add Kefir – Pour kefir into the bowl. Season with salt and pepper. Stir well until you get a vibrant pink soup.
- Serve – Divide soup into bowls. Top each with egg wedges and a sprinkle of remaining spring onions.
- Enjoy With Potatoes – Serve the soup chilled with warm dill-buttered potatoes on the side.
Serving Tips 🍼+ 🥚 = ❤️
Šaltibarščiai is best enjoyed freshly made. The bright contrast between the cold soup and warm potatoes creates an unforgettable texture and flavor combination. You can either eat the potatoes separately or (controversially!) drop them into the soup to warm it slightly. Pro tip: Chill your serving bowls in the fridge for an even more refreshing experience.More Lithuanian Recipes You Might Love 🍜
- Lithuanian Cepelinai (Potato Dumplings)
- Kugelis (Potato Pudding)
- Balandėliai (Stuffed Cabbage Rolls)
