Chilled Lithuanian Beetroot Soup - Šaltibarš?iai
This delightful chilled Lithuanian soup, affectionately known as Šaltibarš?iai, is a traditional summer dish that bursts with flavor and vibrant color. It combines earthy and sweet julienned beets with crisp cucumbers, fresh scallions, and aromatic dill, creating a refreshing meal that is perfect for hot weather. The base of buttermilk or kefir adds a creamy, tangy richness, while optional toppings like hardboiled eggs and radishes enhance both texture and taste. Served with hot boiled potatoes, this dish offers an enticing contrast between temperatures, making for a truly unique culinary experience. Enjoy it as a light lunch or a starter to impress your guests on scorching days—it's a tribute to the simplicity and beauty of Lithuanian cuisine that my mother lovingly prepared during summers of my childhood.
3
Servings
N/A
Calories
11
Ingredients
Ingredients
Julienned cooked beets
1 cup (Cooked, peeled, and julienned.)
Seedless cucumber
1 cup (Chopped into small pieces.)
Scallions
3 (Chopped.)
Fresh dill
1/4 cup (Chopped.)
Radishes (optional)
3 - 4 (Finely chopped.)
Buttermilk or kefir
1 quart (Whole milk preferred.)
Sour cream (optional)
2 - 4 tablespoons (For mixing into the soup.)
Salt
1/4 teaspoon (To taste.)
Hardboiled eggs (optional)
2 (Chopped for garnishing.)
Fresh dill
To garnish (Chopped.)
Hot boiled potatoes
As desired (Serve alongside the soup.)
Instructions
1
Prepare the beets: If using fresh beets, roast or boil them until tender. If boiling, save some of the cooking liquid for later use. You can also use canned beets, ensuring they're plain and not spiced.
2
Prepare the vegetables: Wash and julienne the cooked beets. Chop the cucumber into small pieces. If using larger cucumbers, peel and deseed them for the best texture. Chop the scallions and dill, and finely chop the radishes if including.
3
Mix the base: In a medium bowl, combine the julienned beets, chopped cucumber, scallions, dill, and radishes (if using). Add the buttermilk or kefir to the mixture, and if needed, stir in some sour cream to create a richer flavor. Taste the mixture and add salt to adjust flavor according to your preference.
4
Enhance the color: If you saved some cooking liquid from boiling the beets, add a bit to the soup for a more vivid color. If using roasted beets, note that the color will deepen as it chills.
5
Chill the soup: Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to meld and the soup to get wonderfully cold.
6
Serve: When ready to serve, ladle the soup into bowls. If desired, top each serving with chopped hardboiled eggs and a sprinkle of fresh dill for added flavor and garnish. This soup pairs beautifully with hot boiled potatoes. Some enjoy placing their potatoes directly into the soup, but I recommend keeping them separate to maintain the enticing contrast between hot and cold.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saltibarsciai?
Saltibarsciai is a traditional Lithuanian chilled beet soup, known for its vibrant pink color and refreshing taste during summer.
What are the primary ingredients in this cold soup?
The main ingredients include julienned cooked beets, cucumbers, scallions, fresh dill, and a base of buttermilk or kefir.
Can I use canned beets for this recipe?
Yes, you can use canned beets as long as they are plain and not spiced or pickled.
How should fresh beets be prepared?
Fresh beets should be roasted or boiled until tender, then peeled and julienned.
What dairy base is best for Saltibarsciai?
A quart of buttermilk or kefir is used; whole milk versions are generally preferred for a creamier texture.
Is this soup served hot or cold?
This is a chilled soup and should be refrigerated for at least 2 hours before serving.
What side dish is traditionally served with Lithuanian beet soup?
It is traditionally served with hot boiled potatoes on the side to provide a temperature contrast.
How long should the soup chill in the refrigerator?
It should chill for at least 2 hours, though letting it sit overnight allows the flavors to meld better.
Is sour cream necessary in this recipe?
Sour cream is optional but recommended if you want to create a richer, tangier flavor.
What garnishes are used for Saltibarsciai?
Common garnishes include chopped hardboiled eggs and an extra sprinkle of fresh dill.
Are radishes included in the soup?
Radishes are an optional addition that provide extra crunch and flavor.
What is the best way to cut the beets?
The beets should be julienned into thin strips for the traditional texture.
Should I peel the cucumbers?
If you are using larger cucumbers, it is recommended to peel and deseed them for the best texture.
How many people does this recipe serve?
This specific recipe is designed to yield approximately 3 servings.
Is this beet soup vegetarian?
Yes, this is a vegetarian dish as it contains vegetables, dairy, and eggs.
How can I make the soup color more vivid?
You can add a bit of the saved cooking liquid from boiled beets to the mixture to enhance the pink hue.
Should I put the potatoes inside the soup?
While some people do, it is generally recommended to keep them separate to maintain the contrast between hot and cold.
What kind of cucumber should I use?
Seedless cucumbers are preferred to ensure a good texture without large seeds.
Can I use dried dill instead of fresh?
Fresh dill is highly recommended for its aromatic properties and flavor which are essential to this dish.
What does Saltibarsciai taste like?
It has a refreshing, earthy, and sweet flavor from the beets combined with a tangy, creamy dairy base.
How much salt is needed?
The recipe calls for 1/4 teaspoon of salt, but it should be adjusted to your personal taste.
Is it okay to use roasted beets instead of boiled?
Yes, roasted beets can be used and often result in a deeper color as the soup chills.
How many scallions are required?
The recipe uses 3 chopped scallions.
How many radishes should I use if I choose to add them?
You should use 3 to 4 finely chopped radishes.
How much sour cream should be added for richness?
You can add between 2 to 4 tablespoons of sour cream.
Is this a good recipe for hot weather?
Yes, it is a classic summer dish specifically designed to be refreshing on scorching days.
What is the preparation method for the eggs?
The eggs should be hardboiled and then chopped for use as a garnish.
Can the soup be made ahead of time?
Yes, making it ahead of time is ideal as it must be served cold and the flavors develop over time.
What is the texture of the soup base?
The base is creamy and liquid, filled with the textures of julienned and chopped vegetables.
Is kefir or buttermilk better for this recipe?
Both work well; kefir provides a slightly more probiotic tang while buttermilk is a classic choice.