Lithuanian Cold Beet Soup

Lithuanian Cold Beet Soup Recipe - Authentic and Delicious

Region / culture: Lithuania | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Lithuanian Cold Beet Soup, also known as Šaltibarščiai, is a traditional dish that is perfect for hot summer days. This refreshing soup is made with beets, cucumbers, eggs, sour cream, buttermilk, scallions, and dill, creating a unique and delicious flavor combination.

History

Šaltibarščiai has been a staple in Lithuanian cuisine for centuries. It is believed to have originated in the rural areas of Lithuania, where beets were a common ingredient due to their availability and long shelf life. The soup was traditionally served cold to help combat the summer heat and refresh the body.

Ingredients

1 lb (454 g) red beets
2 cucumbers
3 eggs
2 cups sour cream
4 cups buttermilk
2 scallions
pinch of fresh dill
salt

How to prepare

Cook the whole beets and let them cool.
Peel and grate the beets coarsely.
Peel the cucumbers and cut them into small squares.
Chop the hard-boiled eggs.
Chop the scallions.
Mix the above ingredients together.
Pour in the buttermilk.
Add the sour cream.
Add salt to taste.
Stir well.
Place the mixture in the refrigerator to cool.
Serve with boiled young potatoes sprinkled with chopped dill.

Variations

Add chopped fresh herbs such as parsley or cilantro for added flavor.
Substitute Greek yogurt for sour cream for a lighter version of the soup.
Add cooked chicken or shrimp for a protein boost.

Cooking Tips & Tricks

Be sure to cook the beets until they are tender but still firm to the touch.

- For a smoother texture, you can puree the soup in a blender before chilling.

- Adjust the amount of sour cream and buttermilk to suit your taste preferences.

- Garnish with additional dill or chopped scallions for added flavor.

Serving Suggestions

Lithuanian Cold Beet Soup is traditionally served with boiled young potatoes sprinkled with chopped dill. It can also be enjoyed on its own as a light and refreshing appetizer or main dish.

Cooking Techniques

Boil the beets until tender, then peel and grate them for the soup.

- Chop the cucumbers and scallions finely for a uniform texture.

- Mix the ingredients together gently to avoid overmixing.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a healthier alternative.

- Substitute green onions for scallions if desired.

- Use vegetable broth instead of buttermilk for a dairy-free version of the soup.

Make Ahead Tips

Lithuanian Cold Beet Soup can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it chills.

Presentation Ideas

Serve Lithuanian Cold Beet Soup in chilled bowls garnished with a dollop of sour cream and a sprig of fresh dill. Add a side of boiled potatoes for a traditional presentation.

Pairing Recommendations

Lithuanian Cold Beet Soup pairs well with rye bread, smoked fish, or pickled vegetables. It can also be served alongside grilled meats or sausages for a hearty meal.

Storage and Reheating Instructions

Store any leftover Lithuanian Cold Beet Soup in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Lithuanian Cold Beet Soup contains approximately 250 calories.

Carbohydrates

Each serving of Lithuanian Cold Beet Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Lithuanian Cold Beet Soup contains approximately 15 grams of fats.

Proteins

Each serving of Lithuanian Cold Beet Soup contains approximately 10 grams of proteins.

Vitamins and minerals

Lithuanian Cold Beet Soup is rich in vitamins and minerals, including vitamin C, potassium, and folate from the beets and cucumbers.

Alergens

This recipe contains eggs and dairy (sour cream and buttermilk), which may be allergens for some individuals.

Summary

Lithuanian Cold Beet Soup is a nutritious and flavorful dish that is low in calories and high in vitamins and minerals. It is a great option for a light and refreshing meal.

Summary

Lithuanian Cold Beet Soup is a delicious and nutritious dish that is perfect for summer. With its vibrant color and refreshing flavor, it is sure to become a new favorite in your recipe collection. Enjoy this traditional Lithuanian dish with family and friends for a taste of Eastern European cuisine.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Lithuanian Cold Beet Soup. It was many years ago, when I was just a young girl living in a small village in Lithuania. My grandmother, who was known throughout the village for her delicious cooking, had learned the recipe from her own mother, who had learned it from her mother before her. It was a dish that had been passed down through the generations, and one that held a special place in our family’s culinary tradition.

I remember watching my grandmother as she prepared the soup, carefully peeling and chopping the beets, cucumbers, and dill. She would then mix them together with kefir, a tangy fermented milk that gave the soup its unique flavor. The vibrant pink color of the beets contrasted beautifully with the bright green of the cucumbers and dill, creating a dish that was as visually stunning as it was delicious.

As I watched my grandmother work, I was struck by the care and attention to detail that she put into every step of the process. She would taste the soup as she went along, adjusting the seasoning until it was just right. I could see the pride in her eyes as she ladled out bowls of the finished soup, knowing that she had once again created a dish that would bring joy to our family.

I was determined to learn the recipe myself, and so I asked my grandmother if she would teach me. She smiled at me and agreed, knowing that I was eager to carry on the tradition that had been passed down to us. Over the next few days, she patiently showed me how to peel and chop the vegetables, how to mix them together with the kefir, and how to season the soup to perfection.

As I worked alongside her in the kitchen, I could feel a sense of connection to my ancestors who had made this soup before me. I imagined my great-grandmother standing in the same kitchen, preparing the same dish with the same care and attention that I was now giving it. It was a humbling experience, knowing that I was carrying on a tradition that had been passed down through generations of women in my family.

Finally, the soup was ready, and my grandmother and I sat down to enjoy it together. I took a sip of the cold, tangy broth, savoring the flavors of the beets, cucumbers, and dill. It was unlike anything I had ever tasted before, a perfect balance of sweet, sour, and savory that danced on my tongue.

My grandmother watched me as I ate, her eyes twinkling with pride. She knew that I had learned the recipe well, and that I would carry on the tradition of making Lithuanian Cold Beet Soup for years to come. And as I sat there, savoring the flavors of my heritage, I knew that this dish would always hold a special place in my heart.