Entree: Lithuania – National Cuisine – Šaltibarščiai (Cold beet soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 qt (946 ml) plain kefir
- 1 cup (240 ml) cold water
- 2 cups (340 g) cooked beets, diced
- 1 medium cucumber, peeled and diced (approx. 8 oz / 225 g)
- 3 large hard-boiled eggs, approx. 1.8 oz (50 g) each
- 4 scallions (green onions), thinly sliced
- 1 cup (25 g) fresh dill, chopped
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) sugar (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1 lb (454 g) small new potatoes, boiled (for serving)

Instructions

1. Cool cooked beets completely (if not already cold), then dice them into small cubes. Peel and dice the cucumber; slice the scallions and chop the dill. Peel and quarter the hard‑boiled eggs.
2. In a large bowl combine the kefir and cold water; whisk until smooth. Add the diced beets, cucumber, scallions, most of the chopped dill (reserve a little for garnish), vinegar, and sugar if using. Season with salt and pepper and stir to combine. Chill the soup at least 1 hour (preferably 2–3 hours) to let flavors meld. Adjust seasoning before serving and ladle into bowls, top with quartered eggs and remaining dill; serve with boiled new potatoes on the side.