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Lithuanian Saltibarsciai (Cold Beet Soup)

Rated as 4.38 out of 5 Stars
4

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

1 d 35 m servings 115
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Substitute 3 cans small beets if preferred.

Nutrition Facts


Per Serving: 115 calories; 3.8 12.7 8.5 97 250 Full nutrition

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Reviews

Read all reviews 19
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Having a surfeit of beets (which I love) I found this recipe several days ago and made it, substituting a few green onions for the chives, having been informed that they are a perfectly acceptab...

Most helpful critical review

Looks better than it tastes. May try again in a smaller portion using canned beets.

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Having a surfeit of beets (which I love) I found this recipe several days ago and made it, substituting a few green onions for the chives, having been informed that they are a perfectly acceptab...

Few changes to make it taste like my grandmas: 1. Used pickled beets (regular, not the sweet kind) from the jar. It's much faster, adds nice flavor and you can eat it right away. I also added so...

The trick is to put dill, green onions (instead of chives) and salt into a glass bowl and crush/smash everything together with a wooden spoon, to get the flavors going (and you don't have to let...

this soup is delicious!! i enjoy eating it with a side of boiled potatoes, just like grandma served it!!

My great grandmother was from Russia and made this soup. It is called holodnik. I thought we were the only ones that ate this. The only thing different is that we added a few thinly sliced rad...

Hi, in Lithuania we use kefyras (or kefir) - kind of sour milk. We don't use milk (especially butter milk) for this recipe. If you can't find kefyras/kefir, add a generous amount of sour cream t...

Simple, fast and tasty, just like my mother used to make and like in restaurants in Lithuania during the summer. Easier to use canned beets, and pickled beets taste better. Needs some salt.,

Very good! It was kind of like gazpacho, but different, of course. I added salt and pepper. I also forgot the eggs. It is a lovely soup and draws a lot of attention in the lunch room due to the...

I used kefir instead of buttermilk. Also, I don't know if I missed it, but it seems the author of the recipe forgot to mention that the beets should be boiled before peeling and grating them. ...