Hello, today I will tell you about one of the best Lithuanian recipes. This recipe is great because it’s relatively easy and perfect for refreshing on hot summer days.
If you have ever visited Lithuania in the summer, you probably know what recipe we are going to talk about. Yes, we will talk about the traditional Lithuanian pink soup – Šaltibarščiai. The word Šaltibarščiai, in Lithuanian, means cold borscht. One of the main ingredients of this dish is red beet, which gives the soup its pink color. Although this was not always the case, if you dig a little deeper, you will find out that the famous Lithuanian pink soup was not originally pink at all.
History of cold beet soup Šaltibarščiai
Lithuanian pink soup was first vaguely mentioned in 1662 in the memoirs of Jan Chryzostom Pasek, referred to as borscht soup, which was a must-try in Vilnius. However, this was only the first written mention. At that time, people did not write down and systematize recipes; they were usually passed down from generation to generation.
This pink soup is also made in other countries, but in Poland, for example, it is called “Chłodnik litewski,” which translates to “Lithuanian cold soup” in English.
Evolution of pink soup
The soup we will make today has evolved and changed a little over the years. In the past, you could find ingredients like boiled turkey, veal, crayfish necks, and more in Šaltibarščiai soup.
The composition of the soup often depended on what was available. Poorer people made simpler versions of the pink soup, while more affluent individuals included a wider variety of ingredients, such as pieces of herring or crayfish necks.
Historically, red beets were somewhat of a status symbol. Poorer people grew white beets, while those who were a bit wealthier grew red beets. As a result, Šaltibarščiai was usually made from white beets and did not have the famous pink color.
However, the main ingredient has remained the same: beetroot, which is usually topped with kefir and served cold.
Lithuanian cold beet soup recipe (Šaltibarščiai)
Saltibarsciai recipe
Equipment
- 1 pot
- 1 frying pan
- 1 Cutting board
- 1 Grate required if the beets are not grated
Ingredients
- 1 lb 2 oz Pickled red beets
- 1/4 of a gallon Kefir If you can't find them in the store, find them in Polish and Lithuanian shops.
- 3 Cucumbers
- 5-7 Green onions
- handful Dill
- 1 tbsp Salt adjust as needed
- 1 tbsp Chopped black pepper adjust as needed
- 3 Egg hard boiled
- 5-10 Potatoes
Instructions
Making a Lithuanian cold soup
- If you bought ungrated beets, you will have to grate them using a grater. Choose larger holes and protect your fingers.
- Grated beets should look like this.
- Cucumbers cut into small cubes.
- Chop the green onions and add them to the pot.
- Chop the dill and add to the pot.
- The main ingredients are ready, now you can prepare to pour kefir.
- Pour kefir.
- Add salt and pepper and mix everything.
- Chop the hard-boiled eggs and mix everything gently.
- If the soup is too thick, you can add milk or water. Also, if Kefir has not been cooled, it is recommended to put the soup with the whole pot in the refrigerator for several hours.
Boiled or oven-baked potatoes
- Boil or bake potatoes in the oven, which will be served next to Šaltibarščių. Potatoes can also be seasoned with dill.
Last author’s words
As you can see, the recipe is really not complicated. You just need to grate the pickled beets, chop the greens, pour in the kefir, and add the chopped eggs. In no time, you’ll have a quickly prepared Lithuanian pink soup.
If you found this recipe helpful or have tried this soup, please leave a comment below.