Lithuanian Cold Beetroot Soup Recipes

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LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)



Lithuanian Saltibarsciai (Cold Beet Soup) image

This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.

Provided by George Doyle Gamber

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time P1DT35m

Yield 8

Number Of Ingredients 6

4 eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
¼ cup minced chives
1 bunch fresh dill, minced

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 115.2 calories, Carbohydrate 12.7 g, Cholesterol 97.4 mg, Fat 3.8 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 250.2 mg, Sugar 9.9 g

LITHUANIAN COLD BEETROOT SOUP



Lithuanian Cold Beetroot Soup image

This is very easy and fast soup, especially when u wanna eat or there is so hot outside that u don't wanna eat any hot meal. So try it and u will be surprised;) By the way, this soup is straight from Europe, Lithuania country:)

Provided by Zvaigzduole

Categories     Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (8 ounce) bottle buttermilk
1 (20 ounce) can beetroots (beetroot,water and salt, make sure there is no spice)
3 cucumbers
1 bunch spring onion
1 bunch dill
3 whole eggs
1 tablespoon salt
8 whole potatoes

Steps:

  • Prepare potatoes to boil and boil them before you start your soup.
  • Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
  • Boil eggs into water about 7 minute.
  • Cut each egg into 12 peaces.
  • All cut ingredients put into pot and add a little bit of salt.
  • Mix everything and add buttermilk and then mix again.
  • And you can eat it.
  • This soup you also can eat fresh mashed potatoes.
  • Skanaus!

Nutrition Facts : Calories 494.6, Fat 4.5, SaturatedFat 1.6, Cholesterol 125, Sodium 1990.6, Carbohydrate 99.8, Fiber 13.3, Sugar 21.2, Protein 18.5

LITHUANIAN COLD BEET SOUP - ŠALTIBARš?IAI



Lithuanian Cold Beet Soup - Šaltibarš?iai image

There are many variations of this traditional Lithuanian dish. My version is our mother's version. I don't think there is anything better on a hot summer day - in fact, I made it today, because we are having a heat wave, and I don't really want much to eat. The cook time is refrigeration time.

Provided by duonyte

Categories     European

Time 2h20m

Yield 3 serving(s)

Number Of Ingredients 11

1 cup julienned cooked beets
1 cup chopped cucumber (seedless preferred)
3 scallions, chopped
1/4 cup chopped fresh dill
3 -4 finely chopped radishes (optional)
1 quart buttermilk (whole milk preferred) or 1 quart kefir (whole milk preferred)
2 -4 tablespoons sour cream (optional)
1/4 teaspoon salt (or to taste)
2 harboiled eggs, chopped (optional)
additional fresh dill (to garnish)
hot boiled potatoes

Steps:

  • Note on ingredients; You can use fresh or canned beets. If using canned, make sure they are plain, not spiced. If using fresh, you can roast or boil. If boiling, save some of the cooking liquid. Seedless or the small pickling cucumbers worked best. If using the larger standard cucumbers, peel and seed them for best results. Buttermilk (pasukos) was traditional, but some time during the Soviet years, kefir became popular and it works really well. But we always used buttermilk, and my grandmothers, both farmers, would have used buttermilk from their own cows. If you cannot find whole milk buttermilk or kefir, add some sour cream to create the right taste. Mother always did this. Also, you can add more beets or cucumbers, if you like - I don't usually measure, but I did this time just to have a starting point.
  • Combine the beets, cucumber, scallion, dill, and radish, if using, in a medium bowl. Add sour cream to buttermilk or kefir if you need to and add to the bowl. Taste and add salt as desired - buttermilks vary in how much sodium they contain. (If you boiled the beets and saved some cooking liquid or used canned, you can add some to make the soup more vivid. If you roasted beets, the color will intensify while the soup is refrigerated).
  • Refrigerate for a couple of hours or up to overnight.
  • Add chopped egg, if desired, to each serving, as well as a fresh sprinkle of chopped dill.
  • Serve with hot boiled potatoes. Some people like to plop their potatoes into the šaltibarš?iai - I don't, as I think it warms up the soup and the contrast between hot and cold is delightful.

Nutrition Facts : Calories 165.9, Fat 3, SaturatedFat 1.8, Cholesterol 13.1, Sodium 584, Carbohydrate 23.7, Fiber 1.7, Sugar 21.1, Protein 12.3

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