Traditional Lithuanian Bean Soup (Pupeliu Sriuba)

There’s something deeply comforting about a bowl of Lithuanian Bean Soup. It’s simple, nourishing, and inexpensive to make — the kind of Lithuanian soup that brings warmth to even the coldest Baltic evening. Made with humble root vegetables, dry beans, and a dollop of sour cream, it’s proof that comfort food doesn’t need to be fancy to taste wonderful.

Jump to:

• Ingredient Notes
• Step-By-Step Method
• Traditional Extras
• Serving Suggestions
• Storage and Reheating
• More Lithuanian Soup Recipes
• Lithuanian Bean Soup

When I was a child, I despised soups of all kinds. My mother, however, believed that soup was essential — especially during our long, snowy winters. Every week, there had to be a pot simmering away on the stove, no exceptions. Out of all her soups, this bean soup was the only one I could just about tolerate. I would eat it reluctantly, spooning around the beans and potatoes, while she insisted I finish every last drop.

These days, I love it. Perhaps it’s nostalgia, or maybe I’ve just grown to appreciate how effortlessly hearty and satisfying this Lithuanian Bean Soup truly is.

Ingredient Notes

• Dried beans: Traditional recipes use white beans such as cannellini, navy, or yellow beans. If you’re short on time, you can use canned beans — just skip the soaking step and reduce the simmering time.
• Vegetables: The classic base includes onions, carrots, garlic, and potatoes. You can add a celery stalk or even a handful of chopped green onions at the end for extra flavor.
• Stock: Use vegetable stock, chicken stock, or even beef broth. Each gives the soup its own depth of flavor. Homemade stock adds a wonderful richness, but a good-quality store-bought one from your grocery store works perfectly well.
• Sour cream or crème fraîche: The finishing touch. A small dollop added to each individual bowl brings creaminess and a subtle tang.
• Oil and seasonings: Neutral vegetable or olive oil for sautéing, with salt, black pepper, and maybe a bay leaf or two for aroma.

Step-By-Step Method

1. Soak the beans.
The night before, place your dry beans in a large bowl and cover them with plenty of cold water. Leave them to soak overnight. (If you forget, use the quick-soak method: boil for 5 minutes, then let them stand for an hour before draining.)

2. Sauté the vegetables.
In a large pot, heat a tablespoon of oil over medium heat. Add finely chopped onions, carrots, and garlic. Cook for about 5 minutes, stirring occasionally, until they’re fragrant and soft. TIP: keep the heat low so the vegetables don’t brown too much — this keeps the soup light in color.

3. Simmer the beans.
Drain and rinse the soaked beans, then add them to the pot. Pour in about 8 cups (2 liters) of hot chicken broth or vegetable stock. Bring to a gentle simmer, cover, and cook on low heat for 20–25 minutes, until the beans are almost tender.

4. Add the potatoes.
Stir in cubed potatoes and continue cooking for another 15–20 minutes. The beans should be soft but not falling apart, and the potatoes should easily break apart with a spoon.

5. Season and serve.
Taste and add salt, black pepper, or more broth if needed. Ladle the soup into bowls and top with a dollop of sour cream. TIP: Let the soup sit for a few minutes off the heat before serving — it tastes even better once the flavors settle.

Traditional Extras

Every Lithuanian family has their own version of this Lithuanian soup. Some add crispy bacon pieces or a small smoked ham hock for extra richness. Others slip in a chopped celery stalk and a couple of bay leaves or mix in a spoonful of chopped dill right before serving. In some households, the original recipe even meets another favorite — the Lithuanian cabbage soup — creating a delightful hybrid of beans and cabbage that’s thick, hearty, and perfect for the cold season.

If you’re making this for the first time, try it the traditional way, then adjust to your taste next time. That’s how most family recipes evolve — slowly, lovingly, from pot to pot.

NOT SO TRADITIONAL? When I reheat the soup the next day, I add a generous amount of smoked paprika. Once hot, I roughly mash the soup with a potato masher and serve it with lots of grated Cheddar and green onions on top!

Serving Suggestions

The best way to enjoy this soup is the traditional way — with a slice of dark Lithuanian rye bread, sometimes known as Black Bread (Juoda Duona). Its earthy flavor pairs perfectly with the mild creaminess of the beans. 

In Lithuania, this soup is often enjoyed as a light lunch or part of a multi-course meal, served before hearty main dishes or fried pork cutlets.

In true Lithuanian fashion, the cream or sour cream is never stirred directly into the pot. Instead, each person adds their own generous dollop to their bowl and swirls it in — creating that perfectly creamy texture just the way they like it.

Storage and Reheating

Lithuanian Bean Soup keeps well in the refrigerator for up to three days. Store it in an airtight container once cooled, then reheat gently over low heat until warm. 

Lithuanians hardly ever freeze soup — it’s meant to be enjoyed fresh, preferably the same or next day.

More Lithuanian Soup Recipes

If you enjoy this comforting bowl of Lithuanian Bean Soup, try exploring other classics like Lithuanian beetroot soup or Lithuanian cabbage soup. Each one tells a story of family kitchens, long winters, and the warmth of simple ingredients.

Happy cooking — or as we say in Lithuania, skanaus!