Lithuanian Saltibarsciai (Cold Beet Soup)

Lithuanian Saltibarsciai (Cold Beet Soup)

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 d 35 m
FTBLOSU
Recipe by  FTBLOSU

“This Lithuanian family recipe from the old country makes an awesome summer soup!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
  2. Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.

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Reviews (4)

Rate This Recipe
Augie47
25

Augie47

Having a surfeit of beets (which I love) I found this recipe several days ago and made it, substituting a few green onions for the chives, having been informed that they are a perfectly acceptable substitute by Baltic friends. I found it very bland, and then realized no salt was in the recipe. I found it needed 2 tsp. (adjust to taste), and a good grate of pepper. It still was nothing special. I refrigerated it for a day or so and, oh my(!), what a wonderful improvement. The dill became redolent in the soup. I added a squeeze of lemon and a spoon of sour cream and it was irresistible! So - when you first make it - remember - it does need the day or so in the refrigerator. It's on my keeper list!

colleen
11

colleen

this soup is delicious!! i enjoy eating it with a side of boiled potatoes, just like grandma served it!!

Jurate
4

Jurate

Few changes to make it taste like my grandmas: 1. Used pickled beets (regular, not the sweet kind) from the jar. It's much faster, adds nice flavor and you can eat it right away. I also added some juices from the can (about 1/4cup). 2. Add either some water or stock from boiling potatoes. Just until the soup is desired consistency. I added about a cup. 3. Fresh dill is very important, won't taste right with dried kind. 4. It needs a little salt (to taste). 5. Traditionally this soup is served with dill potatoes (boil potatoes, then lightly fry them in some oil and then sprinkle with dill, salt and pepper to taste.)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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