Lithuanian Cold Borscht (Šaltibarščiai)
A refreshing cold beet soup perfect for hot summer days. This Lithuanian version is served with hard-boiled eggs and fresh dill.
Ingredients
- 4 medium beets, cooked and grated
- 1 cucumber, diced
- 4 hard-boiled eggs
- 2 cups kefir or buttermilk
- Fresh dill
- Green onions
- Salt to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Mix grated beets with kefir
All Steps
Mix grated beets with kefir
Add diced cucumber
Season with salt and dill
Serve cold with hard-boiled eggs
Garnish with green onions
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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