Best 3 Lithuanian Cold Beetroot Soup Recipes
Lithuanian cold beetroot soup, also known as šaltibarsščiai, is a refreshing and vibrant dish that is perfect for a hot summer day, It is a traditional Lithuanian dish that is made with boiled beets, cucumbers, dill, kefir, and a variety of other ingredients. This soup is typically served cold, and it can be enjoyed as a light meal or as a side dish. The bright pink color of the soup is sure to impress your guests, and the combination of sweet and sour flavors is sure to please everyone. To make the best Lithuanian cold beetroot soup, it is important to use fresh, high-quality ingredients. Beets are the star of the show, so make sure to choose ones that are firm and deep red in color. Use a good quality kefir, as it will add a rich and tangy flavor to the soup. Finally, don't skimp on the dill - it is what gives the soup its characteristic flavor.
Let's cook with our recipes!
LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)
This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Provided by George Doyle Gamber
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time P1DT35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
- Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 12.7 g, Cholesterol 97.4 mg, Fat 3.8 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 250.2 mg, Sugar 9.9 g
LITHUANIAN COLD BEETROOT SOUP
This is very easy and fast soup, especially when u wanna eat or there is so hot outside that u don't wanna eat any hot meal. So try it and u will be surprised;) By the way, this soup is straight from Europe, Lithuania country:)
Provided by Zvaigzduole
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare potatoes to boil and boil them before you start your soup.
- Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
- Boil eggs into water about 7 minute.
- Cut each egg into 12 peaces.
- All cut ingredients put into pot and add a little bit of salt.
- Mix everything and add buttermilk and then mix again.
- And you can eat it.
- This soup you also can eat fresh mashed potatoes.
- Skanaus!
Nutrition Facts : Calories 494.6, Fat 4.5, SaturatedFat 1.6, Cholesterol 125, Sodium 1990.6, Carbohydrate 99.8, Fiber 13.3, Sugar 21.2, Protein 18.5
LITHUANIAN COLD BEET SOUP - ŠALTIBARš?IAI
There are many variations of this traditional Lithuanian dish. My version is our mother's version. I don't think there is anything better on a hot summer day - in fact, I made it today, because we are having a heat wave, and I don't really want much to eat. The cook time is refrigeration time.
Provided by duonyte
Categories European
Time 2h20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Note on ingredients; You can use fresh or canned beets. If using canned, make sure they are plain, not spiced. If using fresh, you can roast or boil. If boiling, save some of the cooking liquid. Seedless or the small pickling cucumbers worked best. If using the larger standard cucumbers, peel and seed them for best results. Buttermilk (pasukos) was traditional, but some time during the Soviet years, kefir became popular and it works really well. But we always used buttermilk, and my grandmothers, both farmers, would have used buttermilk from their own cows. If you cannot find whole milk buttermilk or kefir, add some sour cream to create the right taste. Mother always did this. Also, you can add more beets or cucumbers, if you like - I don't usually measure, but I did this time just to have a starting point.
- Combine the beets, cucumber, scallion, dill, and radish, if using, in a medium bowl. Add sour cream to buttermilk or kefir if you need to and add to the bowl. Taste and add salt as desired - buttermilks vary in how much sodium they contain. (If you boiled the beets and saved some cooking liquid or used canned, you can add some to make the soup more vivid. If you roasted beets, the color will intensify while the soup is refrigerated).
- Refrigerate for a couple of hours or up to overnight.
- Add chopped egg, if desired, to each serving, as well as a fresh sprinkle of chopped dill.
- Serve with hot boiled potatoes. Some people like to plop their potatoes into the šaltibarš?iai - I don't, as I think it warms up the soup and the contrast between hot and cold is delightful.
Nutrition Facts : Calories 165.9, Fat 3, SaturatedFat 1.8, Cholesterol 13.1, Sodium 584, Carbohydrate 23.7, Fiber 1.7, Sugar 21.1, Protein 12.3
Tips:
- For the best flavor, use fresh, organic beets.
- If you don't have time to cook the beets, you can use canned beets. Just be sure to rinse them well before using.
- You can add other vegetables to the soup, such as carrots, celery, or cucumbers.
- If you want a thicker soup, you can add a little sour cream or yogurt.
- Serve the soup chilled, garnished with fresh dill or parsley.
Conclusion:
Lithuanian Cold Beetroot Soup is a refreshing and delicious summer soup. It's easy to make and can be tailored to your own taste. So next time you're looking for a light and healthy meal, give this soup a try.
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