Lithuanian Cold Beet Soup (Saltibarsciai)
Cold Lithuanian beet soup, or saltibarsciai, is a refreshing blend of buttermilk, sour cream, hard-cooked eggs, cucumbers, and dill.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Cook beets until tender.
-
While beets cook, finely chop onions, cucumbers, and egg whites.
-
Mash egg yolks with 1/4 teaspoon salt, then combine with sliced green onion and set aside.
-
Once beets are tender, remove from cooking liquid, reserving the liquid. Chill beets for at least 1 hour, then coarsely grate them.
-
Strain the reserved beet liquid and return it to the pot. Blend in sour cream and buttermilk.
-
Stir in grated beets, chopped cucumbers, chopped egg whites, and the mashed yolk-green onion mixture. Adjust seasonings as needed.
-
Refrigerate the soup until thoroughly chilled. Taste again and adjust seasonings if necessary, then serve in chilled bowls, topped with chopped dill.