Šaltibarščiai (Cold Beet Soup)
Vibrant, cool, and hearty soup made with roasted beets
“A delightful Lithuanian chilled beet soup, harmonizing the tanginess of buttermilk with the earthy sweetness of beets, adorned with crisp cucumbers, fragrant dill, and creamy hard-boiled eggs for a refreshingly elegant culinary indulgence. Feel free to adjust buttermilk quantity for a thicker or creamier soup.”
Serves 4 Cooks In 1hr 30min Difficulty Beginner
Ingredients
1/3 cup green onion (33g)
2 tablespoons dill (1.1g)
3-4 roasted beets (500g)
2 cups cucumber (300g)
4 tbsp sour cream (61g)
4 eggs
1.4 liters buttermilk
1 tsp black pepper (3g)
1/2 tbsp salt (8g or to taste)
Yellow or Gold Potatoes (desired amount)
Butter (For frying potatoes)
Method
- Slice off tops and bottoms of beets, wash, cut in half, lightly drizzle with oil, salt, and cover with foil on a sheet pan. Bake at 375°F for 1 hour and 15 minutes
- Boil potatoes and let cool to room temperature
- Finely chop dill and green onion. Combine with salt and pepper, muddled to break down the cell structure, and let rest.
- Hard boil eggs and dice
- Peel and dice cucumber
- Allow roasted beets to cool and peel the skins with a knife. Shred beets with the medium grain of a grater.
- Combine all ingredients in a large bowl, aside from potatoes, and mix well.
- Slice potatoes into rounds and fry on a pan with butter and salt
- Serve soup in bowl with potatoes on the side garnished with fresh dill
