This recipe for cold Lithuanian beet soup or šaltibarščiai is made with buttermilk, sour cream, hard-cooked eggs, cucumbers and dill. It’s refreshing on a hot day.

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  • 1 pound peeled and cooked red peets (reserve the cooking liquid)
  • 2 medium cucumbers, peeled, seeded and cut into 1/2-inch pieces
  • 2 green onions, trimmed and sliced
  • 2 peeled hard-cooked eggs
  • 1 cup sour cream
  • 4 cups buttermilk
  • Fresh chopped dill
  • Salt to taste



While the beets are cooking, chop the egg whites finely. Mash the egg yolks with 1/4 teaspoon salt and combine with sliced green onion, and reserve. When the beets are tender, remove them from the cooking liquid (reserve the cooking liquid) and cool beets in the referigerator for at least 1 hour. When cool, grate them coarsely.
Strain beet cooking liquid and return it to the cooking pot. Add buttermilk and sour cream, blending well. Mix in grated beets, chopped cucumbers, chopped egg whites, and yolk-onion mixture. Stir until well blended. Adjust seasonings.
Pour into a container and refrigerate until well chilled. Adjust seasonings, if necessary, and serve with chopped dill.