Lithuanian Saltibarsciai (Cold Beet Soup)

Name: Lithuanian Saltibarsciai (Cold Beet Soup)
Prep time: 20 min
Cook time: 15 min
Yield: 8
Ingredients: 4 eggs; 1 quart buttermilk; 1 pound beets, peeled and shredded; 1 large English cucumber - peeled, quartered, and sliced; 1/4 cup minced chives; 1 bunch fresh dill, minced

⏱️ Ready in 35 min 🥄 Prep 20 min 🔥 Cook 15 min 👥 8 servings 👁️ 3 views

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

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 15 min

Serves 8

Difficulty Medium

🛒 Ingredients

4 eggs

1 quart buttermilk

1 pound beets, peeled and shredded

1 large English cucumber - peeled, quartered, and sliced

1/4 cup minced chives

1 bunch fresh dill, minced

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 115

% Daily Value*

Total Fat 3.8g 5%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 250mg 11%

Total Carbohydrate 12.7g 5%

Dietary Fiber 2g 7%

Total Sugars 9.9g

Protein 8.5g 17%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.