About the dish
Šaltibarščiai is a cold soup, so the texture depends on the beetroot, cucumber and dairy base rather than a simmering stage. Cut the vegetables to a size that fits a spoon and mix the base before thinning it. Taste after combining the beetroot and dairy; their balance determines whether extra seasoning is useful.
Preparation
Taste after chilling: the sourness depends on the kefir and beetroot used. Serve the potatoes separately to keep the temperature contrast. Dairy and egg are ingredients here, so this version is not vegan.
Where to taste or learn more
Šaltibarščiai is a summer dish and is also served at Senoji Kibininė in Trakai. Ask whether potatoes and egg are included rather than assuming every bowl comes with the same accompaniments.
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Ingredients (serves 4)
Add only what you need, or add the whole recipe at once.
- 1 litre kefir (or buttermilk for a thinner soup)
- 2-3 medium beetroots, cooked, peeled, and coarsely grated
- 3 medium cucumbers, peeled and finely diced
- 4 medium hard-boiled eggs
- 1 large bunch fresh dill, finely chopped
- 4 spring onions, finely chopped
- 1 teaspoon salt (start with less, taste, add more)
- 1 teaspoon white sugar (optional, balances acidity)
- 1 tablespoon white wine vinegar (optional, sharpens flavour)
- 600 g new potatoes (waxy, small), to serve hot on the side
- Butter and extra dill for the potatoes
Method
- Cook the beetroots in advance: simmer whole, unpeeled, in salted water for 35-45 minutes until tender. Cool, peel, and coarsely grate. (Alternative: roast at 180C for 50 minutes wrapped in foil.)
- In a large bowl, combine the kefir with the grated beetroot. Whisk gently to distribute the colour evenly. The mixture should be a vivid pink-magenta.
- Add the diced cucumber, chopped dill, and spring onions. Stir gently. Taste and add salt, sugar, and vinegar as needed. The soup should taste tangy, slightly sweet, fresh, and lightly salty.
- Cover and refrigerate for a minimum of 2 hours, ideally 4-6. The flavours need time to marry; this step is essential.
- About 25 minutes before serving, scrub the new potatoes (peel only if they are large or thick-skinned) and boil in salted water until tender. Drain.
- Slice the hard-boiled eggs in half. Just before serving, remove the soup from the fridge and ladle into chilled deep bowls. Top each bowl with two egg halves.
- Serve the hot buttered potatoes on a separate plate or in a small bowl alongside, with extra dill scattered over them. Each diner takes a spoonful of cold soup, then a bite of hot potato; the contrast is the point.
Estimated energy is calculated from the listed quantities. Actual values vary with brands, optional ingredients and serving size. For dishes fried in fat, the amount absorbed also changes the estimate.