Lithuanian Saltibarsciai (Cold Beet Soup) Recipe - Allrecipes.com
Lithuanian Saltibarsciai (Cold Beet Soup) Recipe
  • READY IN 1+ days

Lithuanian Saltibarsciai (Cold Beet Soup)

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 day 35 mins

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 More Reviews

Nov 08, 2010

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!

 
Oct 01, 2010

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

 

8 Ratings

Jun 09, 2013

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.)

 
Jul 15, 2011

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 radishes and added ice cubes after it was all combined. It's excellent!!

 
Sep 18, 2014

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.,

 
Aug 01, 2014

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 vibrant color - (don't wear white). I will make this again and next time I will remember the eggs. Thank you!

 

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Nutrition

  • Calories
  • 115 kcal
  • 6%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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