Traditional Lithuanian Šaltibarščiai Recipe

Ingredients

1 liter of kefir
4 small cucumbers
4 boiled eggs
5 green onions
1 bunch of fresh dill
4 radishes
2 tablespoons of sour cream
Salt to taste
Chopped boiled potatoes for serving

Steps and instructions

Begin by boiling the eggs until they are hard-boiled, then let them cool.
While the eggs are cooking, wash and finely chop the cucumbers, radishes, green onions, and fresh dill.
Once the eggs have cooled, peel them and finely chop.
In a large bowl, combine the chopped vegetables, eggs, and kefir.
Add the sour cream to the mixture, stirring until well combined.
Season the soup with salt to taste.
Chill the soup in the refrigerator for at least 2 hours before serving.
Serve the soup cold, with boiled potatoes on the side.

Tools for making

Large bowl - Needed to mix and combine the ingredients.
Knife - Used to chop the cucumbers, radishes, green onions, and dill.
Cutting board - Provides a surface for chopping the vegetables.
Potato peeler - Required to peel the boiled eggs.
Measuring spoons - Necessary to accurately measure the sour cream and salt.
Refrigerator - Needed to chill the soup before serving.
Soup ladle - Used to serve the chilled soup into bowls.

Recipe variations

Add shredded cooked beets for a vibrant pink color and extra flavor.
Replace the kefir with buttermilk or yogurt for a slightly different tangy taste.
Include chopped fresh mint leaves for a refreshing twist.
For a creamier texture, blend half of the soup mixture in a blender before combining with the remaining ingredients.
Include cooked diced potatoes or boiled barley for added texture and substance.
Add a splash of lemon juice or vinegar for a tangier flavor profile.
Garnish with a dollop of Greek yogurt or crème fraîche for added richness.
Add a sprinkle of smoked paprika or cayenne pepper for a hint of spice.
For a vegan version, replace the kefir and sour cream with a plant-based yogurt alternative.
Experiment with different herbs and spices such as parsley, cilantro, or chives to personalize the flavor.

Recipe overview

Šaltibarščiai, also known as Lithuanian cold beet soup, is a refreshing and delicious dish perfect for hot summer days. Its unique combination of flavors and textures is sure to tantalize your taste buds. This recipe is made with kefir, cucumbers, radishes, eggs, green onions, fresh dill and sour cream, creating a vibrant and nutritious meal. The addition of boiled potatoes served on the side completes this traditional Lithuanian dish. Although it's served cold, it's sure to warm your heart! Prepare to take a delightful gastronomic journey to Lithuania right in your own kitchen.

Common questions

Can I use yogurt instead of kefir? No, the traditional recipe calls for kefir, which gives Šaltibarščiai its unique tangy flavor. Yogurt would alter the taste and consistency of the soup.
Can I make Šaltibarščiai in advance? Yes, Šaltibarščiai can be made in advance and stored in the refrigerator for up to 24 hours. However, it is best to add the chopped boiled potatoes right before serving to maintain their texture.
Can I add other vegetables to Šaltibarščiai? While the traditional recipe includes cucumbers, radishes, green onions, and dill, you can experiment by adding other vegetables such as grated carrots or chopped bell peppers. However, keep in mind that these additions may alter the original taste and texture of the soup.
Can I use dried dill instead of fresh dill? Fresh dill is recommended for the authentic flavor of Šaltibarščiai. Dried dill may not provide the same level of freshness and aroma. However, if fresh dill is not available, you can use dried dill as a substitute, but reduce the amount by half.
Can I skip the sour cream? While sour cream adds a creamy touch to the soup, you can omit it if desired. The soup will still have a delicious, refreshing flavor without it.

Serving dishes and utensils

Large mixing bowl - A large bowl is needed to combine all the ingredients and ensure they are well mixed.
Cutting board - A cutting board is necessary for chopping the cucumbers, radishes, green onions, and fresh dill.
Knife - A sharp knife will be used to chop the vegetables, eggs, and fresh dill.
Measuring spoons - Measuring spoons are helpful for accurately measuring the sour cream and salt.
Soup ladle - A soup ladle will make it easier to serve the chilled soup into bowls.
Refrigerator - You will need a refrigerator to chill the soup for at least 2 hours before serving.

Origin stories

Šaltibarščiai, a cold beetroot soup, is a culinary treasure of Lithuanian cuisine, especially adored during the hot summer months. Its origins are believed to date back to the Grand Duchy of Lithuania, when beetroot was one of the few vegetables accessible to common people. The soup also symbolizes the nation’s resilience, as it’s made from simple ingredients that could be easily preserved through harsh winters. The vibrant pink soup is often served at Lithuanian weddings, signifying the blush of the bride, and continues to be a staple of family meals, as well as festive occasions. Over time, the recipe has evolved, and each Lithuanian family has their own version. The soup is often paired with boiled or baked potatoes, which are considered the perfect companion to the cool, tangy, and refreshing Šaltibarščiai.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.