Lithuanian cold borscht šaltibarščiai
6 servings
30 minutes
Šaltibarščiai is a bright and refreshing Lithuanian cold borscht that provides coolness in the summer heat. This dish is deeply rooted in Lithuanian culinary traditions, preserving its unique recipe for centuries. Its characteristic pink color comes from beets, which add sweet notes to the borscht. Fresh cucumbers and radishes enhance the flavor with a crunchy texture, while kefir and tan provide a slight tanginess. Dill completes the flavor palette with freshness. The borscht is served with boiled potatoes and eggs, making it a wholesome and nutritious dish. Šaltibarščiai is perfect for hot days when you crave something light and cooling. Its rich taste and aroma make it a favorite dish both in Lithuania and beyond.
1
Wash and boil the beetroot and potatoes separately. Cool down.
- Beetroot: 4 pieces
- Potato: 4 pieces
2
Peel the beetroot, grate it on a coarse grater, cover with water so it is 1 cm above the beetroot, bring to a boil, remove from heat, cool to room temperature and refrigerate.
- Beetroot: 4 pieces
3
Peel the cucumber and grate it on a coarse grater. Wash the radish and also grate it on a coarse grater. Wash the dill and chop it finely, setting aside some for garnish.
- Cucumbers: 2 pieces
- Radish: 8 pieces
- Dill: 100 g
4
Add all ingredients except potatoes to the beetroot, add sour cream, pour in kefir and tan, mix, season with salt and pepper to taste. Place the pot in the refrigerator.
- Sour cream: 200 g
- Kefir: 500 ml
- Tan (salty yoghurt drink): 200 ml
- Salt: to taste
- Freshly ground black pepper: to taste
5
Peel the potatoes and eggs. Pour the beet soup into plates, place half an egg in each, slice the potatoes into rounds and serve as a side dish. Sprinkle with dill.
- Potato: 4 pieces
- Chicken egg: 3 pieces
- Dill: 100 g
