Cold beetroot soup is a delicious and refreshing Lithuanian summer favorite, but can be enjoyed all year round! This colorful, flavorful and easy-to-cook dish is traditionally served with chopped greens and potatoes.
🇱🇹 Lithuania: Šaltibarščiai—Lithuanian Cold Beet Soup
Ingredients
- 1 quart buttermilk
- 1 jar shredded pickled beets drained, or 1 large beet, boiled, peeled and grated
- 1 English cucumber grated
- 3 hard-boiled eggs peeled and chopped
- 2 tablespoons chopped fresh dill
- 2 green onions chopped
- Salt to taste
- Milk or water as needed
Instructions
- Mix all ingredients in a bowl. Adjust the thickness with water or milk, if desired.
- Chill in the refrigerator to let the flavors meld before serving (up to 24 hours).
Notes
Traditionally served with warm boiled potatoes and fresh dill.
Tip: If you have trouble finding pickled beets, you can substitute with a fresh beet, or easily pickle your own.