Lithuanian Saltibarsciai (Cold Beet Soup)

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(27)

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

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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
1 day
Total Time:
1 day 35 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Note:

Substitute 3 cans small beets if preferred.

Nutrition Facts (per serving)

115 Calories
4g Fat
13g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 115
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 97mg 32%
Sodium 250mg 11%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 10g
Protein 9g
Vitamin C 9mg 45%
Calcium 179mg 14%
Iron 1mg 7%
Potassium 487mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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