Šaltibarščiai (Lithuanian Pink Soup)
Šaltibarščiai, or Lithuanian pink soup, is a refreshingly cold beet soup similar to borscht or chlodnik. It's tasty and so good for you!
Servings: 2 servings
Calories: 305kcal
Ingredients
- ½ cup cucumber
- ¼ cup pickled cucumbers
- ¼ cup dill
- ⅛ cup green onions
- ¼ lb beets
- ¼ lb pickled beets
- 2 cups kefir
- 2 large eggs
- salt
- pepper
Instructions
- Add eggs to a pot, cover with cold water, and bring the water to a boil. Boil the eggs for 12 minutes, then run under cold water, peel, slice, and set aside.
- Chop cucumber, pickles, dill, and green onions and add to a large bowl. Then add kefir, chopped beets, salt, and pepper.
- Stir until ingredients are evenly combined, then serve and top with boiled egg.
Notes
- Feel free to boil some extra eggs if you want to add more to your soup than the recipe calls for, or if you just want hard-boiled eggs to have on-hand!
- I used both fresh and pickled beets, both of which came pre-cooked. If you can only find raw beets, boil them for 20-40 minutes or until they're easy to pierce with a fork.
- Pickled beets are typically gluten-free, but always check the ingredients on the label if that's a concern.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days, but keep in mind that the colors will start to change (because of the beets) the longer you wait to eat them.
Nutrition
Serving: 1cup | Calories: 305kcal | Carbohydrates: 36.4g | Protein: 19.5g | Fat: 7.4g | Saturated Fat: 3.1g | Cholesterol: 195.9mg | Sodium: 451.2mg | Fiber: 1.7g