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Saltibarsciai (Lithuanian Cold Beet Soup)

Saltibarsciai (Lithuanian Cold Beet Soup)

Serves 4 

Rich in brobiotics! CHILDREN LOVE IT! 


2 (big enough) beetroot heads. If you only have smaller beetroots, use more of them.
1 small cucumber (or half of a long one), with seeds and skin. It’s not a fancy schmancy dish!
2 or 3 scallions
4 boiled egg
A bunch of dill
1 litre buttermilk (in Lithuanian or Eastern European shops it’s called ‘kefyras’ ‘Кефир’, in Asian shops they call it ‘Lassi’ or a ‘yogurt drink’).
Salt and pepper for seasoning


Cook beetroot in water. After the beetroot has cooled, peel it and dice into small pieces.

Wash the cucumber and dice it into small pieces, like it’s shown in the picture.

Take a bunch of dills, wash it and chop it finely.

Chop the scallions finely.

Put all the ingredients into a large bowl.

Add some seasoning (salt and pepper). Be careful at this step, since it is a cold soup, the salt will take some time to melt, so if you add too much, you will only know about it when serving (too late!).

Add one litre of Kefir.


And here’s where the pink magic happens – when you combine white yogurt with dark red beetroot, you’ll end up with a vibrant pink color. 

At first, your soup might look a bit whitish thats why >

You have to leave it for an hour or two to rest, allowing the beetroot to release its color into the soup and all the ingredients to combine.

After a couple of hours, simply give it a final stir and serve.

Garnish with sliced boiled eggs and chopped chives.

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