Lithuanian Saltibarsciai Cold Beet Soup Recipe

Beetroot: Provides the earthy base and vibrant color for the soup.

Kefir: Adds a creamy, tangy flavor that complements the beetroot.

Cucumber: Adds a refreshing crunch to the soup.

Dill: Fresh herb that enhances the overall flavor with its unique taste.

Green onions: Adds a mild onion flavor and a bit of crunch.

Salt: Enhances all the flavors in the soup.

Hard-boiled eggs: Served as a garnish, adding protein and richness.

When preparing beetroot, ensure it is cooked until tender but not mushy. This will make it easier to grate and will maintain a pleasant texture in the soup. To enhance the flavor, consider roasting the beetroot instead of boiling it. Roasting will bring out its natural sweetness and add a subtle depth to the saltibarsciai.

• beetroot - Substitute with carrots: Carrots provide a similar sweetness and texture when cooked and grated, though the color will be different.

• kefir - Substitute with plain yogurt: Plain yogurt has a similar tangy flavor and creamy consistency, making it a good alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a suitable replacement when diced.

• dill - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can complement the other ingredients well.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will slightly change the color of the soup.

• hard-boiled eggs - Substitute with soft-boiled eggs: Soft-boiled eggs offer a similar flavor and can be halved for serving, providing a slightly different texture.

• Ensure the soup is completely cooled before storing. This helps maintain its fresh flavor and texture.
• Transfer the saltibarsciai into an airtight container. Glass containers are ideal as they do not absorb odors and keep the soup fresh longer.
• Store the container in the refrigerator. The soup can be kept for up to 3 days, retaining its vibrant color and taste.
• If you plan to freeze the soup, pour it into a freezer-safe container, leaving some space at the top as the soup will expand when frozen.
• Label the container with the date to keep track of its freshness. The saltibarsciai can be frozen for up to 2 months.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps preserve its texture and flavor.
• Before serving, give the soup a good stir to recombine any separated ingredients. You may need to adjust the seasoning with a pinch of salt or a splash of kefir.
• Garnish with freshly halved hard-boiled eggs just before serving to maintain their texture and appearance.

• Gently warm the beetroot soup on the stovetop over low heat. Stir occasionally to ensure even heating and prevent curdling of the kefir.
• If using a microwave, transfer the soup to a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring between each interval to maintain a smooth consistency.
• For a quick refresh, add a splash of fresh kefir or cucumber juice to the soup before reheating. This will enhance the flavors and maintain the creamy texture.
• Avoid boiling the soup as it may cause the kefir to separate and alter the taste. Keep the heat gentle and consistent.
• Serve the reheated soup with freshly chopped dill and green onions to revive its vibrant flavors.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Grater: Used to grate the cooked beetroot into fine pieces.

• Knife: Essential for dicing the cucumber and chopping the dill and green onions.

• Cutting board: Provides a stable surface for chopping and dicing vegetables.

• Measuring cups: Helps in measuring the kefir and other ingredients accurately.

• Tablespoon: Used for measuring and adding the dill and green onions.

• Teaspoon: Useful for measuring the salt to taste.

• Refrigerator: Necessary for chilling the soup before serving.

• Serving bowls: Used to serve the chilled soup.

• Spoon: For mixing the ingredients together in the mixing bowl.

• Pot: Used to cook the beetroot before grating.

• Stove: Needed to cook the beetroot.

Use pre-cooked beets: Save time by purchasing pre-cooked beets from the store instead of cooking them yourself.

Pre-chop ingredients: Dice the cucumber, chop the dill, and slice the green onions in advance and store them in the refrigerator.

Batch hard-boil eggs: Hard-boil a batch of eggs at the beginning of the week to have them ready for various recipes, including this one.

Use a food processor: Grate the beetroot quickly using a food processor instead of doing it by hand.

Chill faster: Place the soup in a shallow dish to chill faster in the refrigerator.