Lithuanian kefir soup with beetroot
2 servings
120 minutes
Lithuanian beetroot kefir soup, known as 'Šaltibarščiai', is a vibrant and refreshing dish deeply rooted in Lithuanian culinary traditions. Its history dates back to ancient times when beetroot was a staple ingredient in the diets of the Baltic peoples. This cold soup impresses with its rich pink-purple color and the light tang of kefir that harmoniously combines with fresh cucumbers, aromatic dill, and hearty eggs. Served with hot potatoes, it creates a wonderful contrast of temperatures and textures. Ideal for hot summer days, it not only quenches thirst but also satisfies while remaining light and healthy. This dish is a true symbol of Lithuania, uniting simplicity and elegance in national cuisine.
1
Boil a medium-sized beet, cool it down, and grate it on a coarse grater.
- Beetroot: 1 piece
2
Grate or chop 4 cucumbers into small pieces and add them to the beetroot.
- Cucumbers: 4 pieces
3
Boil 5 eggs hard, chop them finely, and add to the vegetables.
- Chicken egg: 5 piece
4
Take 3 good bunches of dill, chop them, and generously sprinkle the mixture.
- Dill: 3 bunchs
5
Salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
6
Add kefir. Determine the amount of kefir to add based on the desired thickness of the soup.
- Fat-free kefir: to taste
7
Serve the boiled hot potatoes on a separate plate.
- Potato: 4 pieces
