Šaltibarščiai: Delicious Pink Soup from Lithuania
Delving into the world of international cuisine, we find ourselves discovering unique and delightful dishes that hold cultural significance. Today, we’re delving into Lithuanian cuisine to explore a highlight: Šaltibarščiai, also known as Pink Soup or even Barbie Soup in reference to the popular doll. This refreshing and vibrant soup is a staple in Lithuanian households, especially during the summer months. Join me as we explore this traditional favourite with a pimped-up twist!
About Šaltibarščiai
Šaltibarščiai holds a special place in Lithuanian cuisine. This cold and savoury beetroot soup is beloved for its striking pink colour and refreshing flavour, making it the go-to choice for hot summer days. Traditionally, the soup is made with kefir, grated pickled beetroots, cucumbers, dill, and spring onions, resulting in a delightful combination of textures and flavours.
This Pimped-Up Version
While respecting the traditional roots of Šaltibarščiai, I’m introducing a pimped-up version that adds a touch of creativity to this beloved dish. To make this rendition, you’ll need the following
INGREDIENTS
1 liter of kefir (special kefir for Cold Beetroot Soup if available in Lithuania, otherwise mix 1 liter of kefir with 1 glass of milk and 2 tablespoons of sour cream outside of Lithuania)
500 grams of grated pickled beetroots
3 short cucumbers or 3/4 of a long cucumber
50 grams of spring onions
25 grams of dill
5 radishes
2 chicken eggs or 5 quail eggs (hard-boiled)
Salt and pepper for seasoning
METHOD
1. Begin by pouring the grated marinated beetroots into a pot, bowl, or any other deep dish.
2. Cut the cucumbers into small pieces and add them to the pot.
3. Chop the spring onions and dill, and include them in the pot.
4. Thinly slice the radishes and add them to the mixture.
5. Sprinkle a pinch of salt and pepper over the ingredients.
6. Mix everything thoroughly to combine the flavours.
7. Slowly pour the kefir into the pot, ensuring it evenly coats the ingredients.
8. Mix the soup thoroughly to ensure the flavours are distributed evenly.
9. Cut the hard-boiled eggs into smaller pieces and gently add them to the soup. Carefully mix to distribute the eggs throughout.
10. Refrigerate the soup for at least an hour to chill and allow the flavors to meld together.
11. Serve the Šaltibarščiai cold with oven-baked, boiled, or fried potatoes for a complete and satisfying meal.
Šaltibarščiai, also known as Cold Beetroot Soup, is a culinary gem in Lithuanian cuisine. Its vibrant pink colour, refreshing taste, and unique blend of ingredients make it a truly delightful dish. Whether you stick to the traditional recipe or opt for a pimped-up version, Šaltibarščiai is guaranteed to impress with its simplicity and depth of flavour. So, immerse yourself in the flavours of Lithuania and enjoy this refreshing soup that embodies the essence of summer!
