|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|Total Sugars 25g|
|Vitamin C 11mg||57%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for cold Lithuanian beet soup or šaltibarščiai is made with buttermilk, sour cream, hard-cooked eggs, cucumbers, and dill. It's refreshing on a hot day.
Essentially a cold Lithuanian borscht, šaltibarščiai is a fantastic and iconic soup, especially on warm day. It's very popular in Lithuania. It s sometimes made with kefir instead of yogurt, sour cream, and/or buttermilk. šaltibarščiai is great for digestive health and obviously an excellent "vehicle" in case you have lots of beets and you're not sure what to do with them. Also, the beets are really the only ingredient that's cooked. Serve with potatoes or bread. It can also have a beautiful pink color that is super striking.
Compare this with Polish cold cucumber-beet soup recipe. There are plenty more beet recipes to try too.
1 pound red beets, peeled and cooked, cooking liquid reserved
2 medium cucumbers, peeled, seeded, and cut into 1/2-inch pieces
2 hard-cooked eggs, peeled
1/4 teaspoon kosher salt, plus more to taste
2 green onions, trimmed and sliced
1 cup sour cream
4 cups buttermilk
Freshly ground black pepper, to taste
Chopped fresh dill, for garnish
Steps to Make It
Gather the ingredients.
While beets are cooking, chop onions, cucumbers, and egg whites finely.
In a small bowl, mash egg yolks with 1/4 teaspoon salt, combine with sliced green onion, and reserve.
When beets are tender, remove from cooking liquid (reserve cooking liquid) and cool in refrigerator for at least 1 hour. When cool, grate beets coarsely.
Strain beet cooking liquid and return to the cooking pot. Add sour cream and buttermilk, blending well.
Mix in grated beets, chopped cucumbers, chopped egg whites, and mashed yolk-green onion mixture. Stir until well blended. Adjust seasonings.
Pour into a container and refrigerate until well chilled. Taste for seasonings again and adjust if necessary. Serve in a chilled bowl or glass topped with chopped dill.
- This recipe easily can be doubled.
- And a 14-ounce jar of sliced or shredded beets can be substituted for fresh beets.