Šaltibarščiai often served in summer. Its bright pink hue comes from the beets, and it's prepared with kefir, yogurt, or fermented milk, giving it a smooth and slightly tangy texture. The soup is usually served with boiled potatoes on the side.
Ingredients
Preparation
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Prepare the beets: Peel and grate the cooked beets. You can cook them yourself by boiling them or use pre-cooked beets from the store. Let them cool completely.
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Mix the liquid ingredients: In a large bowl, combine the kefir or yogurt and the buttermilk. You can adjust the amount of buttermilk to achieve the desired consistency. The mixture should be smooth but not too thick.
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Add the vegetables: Add the grated beets, diced cucumber, chopped fresh dill, and green onions. Blend with an immersion blender. If you'd like a more tangy touch, add a squeeze of lemon juice.
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Season: Add salt and pepper to taste and garnish with chopped dill. Let the soup chill in the refrigerator for at least an hour to allow the flavors to develop and for the soup to become thoroughly chilled.
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To serve: Ladle the cold soup into bowls. Peel and slice the hard-boiled eggs into quarters or rounds, then arrange them on top of the soup. Serve the Šaltibarščiai with hot boiled potatoes, creating a pleasant contrast between the cold soup and the potatoes.
Note
Adding radishes : You can add thinly sliced radishes to provide some crunch.
Šaltibarščiai recipe, Lithuanian gluten-free recipe, gluten-free beetroot soup recipe
