Lithuanian Cold Beet Soup (known as Šaltibarščiai) with kefir (or Yogurt), roasted beets, fresh cucumber, boiled eggs, dill and chives. Easy, quick and filling cold soup for a hot summer day.
Today I’m sharing with you my version the lovely Lithuanian Cold Beet Soup (also called Šaltibarščiai). This soup is pretty similar to the Bulgarian Cold cucumber soup, called Tarator with a few noticeable differences. The main star of the Lithuanian cold soup is the combination of kefir (a fermented milk drink similar to yogurt) and beets (sometimes even pickled beets are used). Enhanced by a number of other ingredients, this cold soup wins the price for best cold (quick) summer soup in my household.
TRADITIONAL VERSION of this soup sometimes calls for potatoes on the side, which is never a bad idea. Also they way beetroot is cooked (or sometimes its just grated) is another variation that depends on personal preferences and region of preparation. Personally, I like my beets air fried because it’s a quick hands-free and not-so-hot way to make them during summer months. However, roasted or boiled, even pickled beets are good too.
Ingredients and Substitutions
- Beets – boiled, roasted or pickled beets work well here. Even sautéed beet leaves will enhance the taste of the soup. Prefer beets when they are roasted in the oven or air fried, therefore this is the version I’ll be sharing below today
- Kefir yogurt – or plain Greek Yogurt as substitute work wonderfully well
- Fresh cucumber – always a good choice, however pickled will also work, especially combined with pickled beets
- Dill– I recommend using fresh dill for deeper flavor
- Boiled eggs – peeled and sliced or chopped
- Salt to taste for beets
- Chives – for garnish, or spring onions, finely minced
- Vegetable oil for air frying/roasting the beets
How to cook Lithuanian Cold Beet Soup?
1st: Boil the eggs, roast/air fry chopped beets with some oil, salt and dill.
2nd: Chop eggs, combine with roasted beets, kefir yogurt and all other ingredients. Mix well and serve garnished with some chopped boiled eggs and chives.
What to serve with Lithuanian cold beets soup?
A perfect addition to this cold beets soup seems a refreshing salad or a quick side meal with veggies (especially on a hot summer day).
Lithuanian Cold Beet Soup
Equipment
- 1 pot for boiling eggs in
Ingredients
- 500 g fresh beetroot, chopped and air fried/roasted
- 2 tbsp. dill, fresh/dried
- 2 tbsp. vegetable oil, or olive oil
- 500 ml kefir Yogurt, or Plain Greek Yogurt
- 3 large eggs, hard boiled
- 1 small cucumbers, finely chopped
- 2 tbsp. chives , minced
- sea salt to taste
Instructions
Roast/Air Fry Beets
- Peel skin off beets, chop in small pieces. Mix with oil, pinch of salt and 1 tbsp. of dill.
- Air fry/roast in the oven/ onto baking paper until cooked, but slightly crispy -approx. 15- 20 minutes in my air fryer.
Cold Soup
- Chop cucumber and combine with kefir in a large bowl. Give it a stir.
- Next, add 2 chopped boiled eggs (the 3rd is for serving), roasted beets, rest of the dill and salt.
- Serve immediately in a small bowl with some chives and chopped (last) egg on top.
Notes
Nutrition
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Excellent recipe, loved it when my mom made it for me when I was little.
Made it with pickled beets that I had in the pantry. Super quick and easy. Also added some radishes it was yum!