Cold Beetroot Soup

Cold beetroot soup, called Šaltibarščiai in Lithuanian, is a highlight of our national cuisine. While at first foreign people are afraid to try it because of a bright pink colour, after they do – always ask for more.

This soup is really refreshing and healthy, so it is perfect for hot weather days. I like to make it with pickled beetroots but if it is hard to find some in your country – boiled and grated ones work just fine.

Šaltibarščiai are usually served with potatoes on the side. I prefer oven baked wedges.

INGREDIENTS

1 l of kefir
If you are in Lithuania, you can buy special kefir for Cold Beetroot Soup.
If you are outside Lithuania, mix 1 l of kefir with 1 glass of milk and 2 tablespoons of sour cream.
500 g of grated pickled beetroots
3 short cucumbers (gherkins) or 3/4 of long cucumber
50 g of spring onions
25 g of dill
2 chicken or 5 quail eggs (hard boiled)
Salt, pepper

METHOD

1. Pour grated marinated beetroots into a pot, bowl or any other deep dish.

2. Cut cucumbers into small pieces and put them in the pot.

3. Chop spring onions and dill and put them into the pot.

4. Add a sprinkle of salt and a sprinkle of pepper.

5. Mix everything well.

6. Pour kefir into a pot.

7. Mix thoroughly.

8. Cut eggs into pieces and add to the soup. Mix carefully.

9. Refrigerate for an hour and serve cold with potatoes (oven baked, boiled or fried).