- The pink soup from Lithuania
The soup that no one can pronounce: Šaltibarščiai (pronounced: Shaltibarshtshai) with many special characters. For simplicity, we'll call it pink soup, as its color is unmistakable. Its origin is likely with the Tatars, who prepared the cold soup with kefir and cucumbers and brought it to Lithuania. It was the locals who added their beloved beetroot to the mix. On hot summer days, it's irresistible. The little sister of hot borscht often graces the tables of many Lithuanian families.
What you need? Cooked beetroot, sour milk or kefir, a cucumber, cooked eggs, spring onions, and, as is common in Eastern European cuisine, plenty of dill. You just need to mix everything together, grate the beetroot and cucumber, season, and you're done. But the soup only fully develops its aroma after a few hours of resting. In Lithuania, it's served with hot salted potatoes. But you can also skip them in hot weather.
Recipe for Šaltibarščiai, the pink soup from Lithuania
Ingredients for 4 people:
- 2-3 cooked and grated beetroots (Lithuanians often use pickled beetroot)
- 3 hard-boiled eggs
- 2 spring onions
- 1 fresh cucumber, grated
- 4 sprigs of dill, finely chopped
- 1 liter of kefir or sour milk
Optional:
- 8 potatoes
- 1/2 tbsp butter
- a pinch of salt
Instructions:
Mix grated beetroot, 2 finely chopped eggs, spring onions, grated cucumber, and half of the chopped dill in a large bowl with the kefir. Season with salt and pepper. Add some herb or white wine vinegar if you need more acidity. Chill.
If desired, boil potatoes, drain, and add butter to the pot.
Sprinkle potatoes and soup with the remaining dill, top with egg quarters or halves - and enjoy.
The pink soup, rich in ingredients like beetroot and cucumber, is a refreshing choice during hot summer days. After mixing the grated beetroot, eggs, spring onions, and cucumber with the sour milk or kefir, the soup requires a few hours of rest to fully develop its aroma.
