Lithuanian Kefir Soup (Chilled Cucumber & Radish Soup)

On hot summer days, there’s no better way to cool down than with a bowl of Lithuanian Kefir Soup with Cucumber and Radish. Made with tangy kefir, fresh cucumbers, and crunchy radishes, this refreshing dish is a close cousin to cold borscht (Saltibarsciai), and one of Lithuania’s lesses known cold summer soups. It’s the perfect way to enjoy seasonal vegetables in a light, creamy broth that’s both satisfying and cooling.

Jump to:

• A Lesser-Known Lithuanian Summer Soup
• Ingredient Notes
• Step-By-Step Method
• Serving Suggestions
• Storage & Making Ahead
• More Lithuanian Summer Recipes
• Lithuanian Kefir Soup With Radishes & Cucumber

A Lesser-Known Lithuanian Summer Soup

While Lithuania is famous for its vibrant chilled beet soup recipe, this cold kefir soup with radishes and cucumbers is a lesser-known — but equally delicious — variation. Likely inspired by okroshka soup, a traditional Russian cold soup, this dish made its way into Lithuanian kitchens during Soviet times and quietly stayed.

Often called Balti Šaltibarščiai (White Cold Borscht), the name doesn’t quite make sense — there’s no beetroot, after all — but what does make sense is how refreshing and light it is on a hot day.

It’s a perfect cold meal for the whole family, easy to prepare and even easier to enjoy. The tang of kefir paired with crisp veggies will wake up your taste buds and keep you cool through the warmest summer afternoons.

Ingredient Notes

Here's everything you will need for this Chilled Kefir Soup:

• eggs: one hard-boiled egg per portion. 
• radishes: coarsely grated, thinly sliced or julienned. 
• English cucumber: or short garden cucumbers, coarsely grated, cut into small pieces or julienned. 
• green onions: a.k.a. spring onion. 
• fresh dill. 
• garlic powder: optinal, may be replaced with chives for equally mild garlic note. 
• salt and black pepper. 
• apple cider vinegar: or lemon juice. 
• kefir: a dairy product made with milk kefir grains, not water kefir.
• potatoes: Dill Potatoes are typically served with chilled soups in Lithuania. 

Find ingredient quantities and detailed instructions in the recipe card at the bottom of the post. 

Step-By-Step Method

1. First, hand-boil eggs, and leave them to cool down to room temperature. Peel and cut them into quarters or slices.

2. Boil the potatoes until tender.

3. Add the grated (or julienned) radishes and cucumber to a large mixing bowl.

4. Add dill and spring onions, season with salt, black pepper and garlic powder (optional).

5. Add the vinegar and mix everything well.

6. Pour the kefir over the vegetables, and mix well. If the soup is too thick, you can dilute it with sparkling mineral water or a dash of milk (or cold water). 

7. To serve, divide the kefir soup into soup bowls, top with hard-boiled eggs, and garnish with extra dill and/or spring onions.

8. Serve with hot boiled potatoes on the side.

Serving Suggestions

This refreshing soup is all about temperature — it must be served cold to be truly enjoyable, especially in hot weather. If you’re short on fridge space, just pop an ice cube into each bowl to keep it chilled until serving.

Traditionally, it's enjoyed with a side of boiled potatoes, but a slice of rye bread makes a perfectly tasty companion too.

Storage & Making Ahead

You can make Lithuanian Kefir Soup a day ahead — just store it in an airtight container in the fridge, and give it a good stir before serving. Keep the soup and boiled potatoes in separate containers.

When ready to eat, simply reheat boiled potatoes in a pan with a little oil or butter until warmed through and lightly golden. This makes for an easy, refreshing meal with minimal effort the next day.

More Lithuanian Summer Recipes