Šaltibarščiai (Cold Beetroot Soup)
Šaltibarščiai, a delightful Cold Beetroot Soup, stands as a true testament to the heart and soul of Lithuanian cuisine. With roots deeply embedded in the country's rich cultural heritage, this vibrant pink-hued soup has journeyed through generations, captivating taste buds and hearts alike. Embodying the essence of summertime refreshment, Saltibarsciai boasts a tantalizing blend of flavors, harmonizing the earthy sweetness of beetroots with the cool tangy kefir and the crisp freshness of cucumbers and dill. As a cherished dish that reflects the resilience and traditions of Lithuania, Saltibarsciai beckons culinary enthusiasts on a flavorful adventure, inviting them to experience the unique and time-honored taste of this treasured Eastern European classic.
Ingredients
- 300 g cucumber approx 1 English cucumber or 3 short cucumbers
- 500 g boiled grated beetroot see details above
- 4 eggs
- 1 tablespoon fresh dill finely chopped
- 2 spring onions thinly sliced
- salt & pepper to taste
- 1 l kefir
- 500 g potatoes
- 1 tablespoon butter
- 1 tbso fresh dill finely chopped
Instructions
- Start by boiling your potatoes in a large pot of salted water.
- Hard-boil the eggs (it should take about 12 minutes in boiling water). Cool the eggs under cold running water. Peel them, the cut into 4 wedges.
- Tip the grated beetroot (and all of the liquid) out of the jar into a large mixing bowl. Add the cucumber, dill and half of the green onions.
- Pour the kefir into the bowl and season everything with salt and black pepper. Stir everythin together until the kefir turns pink.
- Divide the cold beetroot soup between bowl. Top with the eggs and remaining green onions.
- When your potatoes are cooked, drain them, add butter and fresh dill and shake the pot gently to coat the potatoes.
- Serve hot potatoes alongside the cold beet soup.
Video
Notes
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