- Dish type
- Vegetable soup
- Root vegetable soup
A traditional Lithuanian soup also known as saltibarsciai. This soup is creamy, refreshing and perfect for the warm summer months.
47 people made this
- 4 eggs
- 1 litre buttermilk
- 450g beetroot, peeled and grated
- 1 large cucumber, peeled, quartered and sliced
- 4 tablespoons finely chopped chives
- 1 bunch fresh dill, finely chopped
MethodPrep:20min ›Cook:15min ›Extra time:1day chilling › Ready in:1day35min
- Place the eggs into a saucepan in a single layer and cover the eggs with water by 2.5cm. Cover the saucepan and bring the water to the 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.
- Pour the buttermilk into a large bowl; add the eggs, beetroot, cucumber, chives and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Reviews & ratingsAverage global rating:(25)
Reviews in English (20)
I normally make it with boiled beets, not raw. Interesting recipe.-17 Jun 2016
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!-08 Nov 2010
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.)-08 Jun 2013