Lithuanian Saltibarsciai (Cold Beet Soup)

Lithuanian Saltibarsciai (Cold Beet Soup)

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George Gamber 1

"This Lithuanian family recipe from the old country makes an awesome summer soup!"
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1 d 35 m servings 115 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  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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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 acceptab...

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 so...

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

My great grandmother was from Russia and made this soup. It is called holodnik. I thought we were the only ones that ate this. The only thing different is that we added a few thinly sliced rad...

The trick is to put dill, green onions (instead of chives) and salt into a glass bowl and crush/smash everything together with a wooden spoon, to get the flavors going (and you don't have to let...

Very good! It was kind of like gazpacho, but different, of course. I added salt and pepper. I also forgot the eggs. It is a lovely soup and draws a lot of attention in the lunch room due to the...

I crave this soup in the summer! Make sure you let it sit for a day in fridge before eating it. I also add some salt and pepper (to taste).

Simple, fast and tasty, just like my mother used to make and like in restaurants in Lithuania during the summer. Easier to use canned beets, and pickled beets taste better. Needs some salt.,

We loved this soup! So refreshing and summery! We served with warm boiled new potatos.

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