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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

115.2 calories; 8.5 g protein; 12.7 g carbohydrates; 97.4 mg cholesterol; 250.2 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2010
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 acceptable substitute by Baltic friends. I found it very bland, and then realized no salt was in the recipe. I found it needed 2 tsp. (adjust to taste), and a good grate of pepper. It still was nothing special. I refrigerated it for a day or so and, oh my(!), what a wonderful improvement. The dill became redolent in the soup. I added a squeeze of lemon and a spoon of sour cream and it was irresistible! So - when you first make it - remember - it does need the day or so in the refrigerator. It's on my keeper list! Read More
(39)

Most helpful critical review

Rating: 1 stars
08/13/2016
Looks better than it tastes. May try again in a smaller portion using canned beets. Read More
26 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/08/2010
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 acceptable substitute by Baltic friends. I found it very bland, and then realized no salt was in the recipe. I found it needed 2 tsp. (adjust to taste), and a good grate of pepper. It still was nothing special. I refrigerated it for a day or so and, oh my(!), what a wonderful improvement. The dill became redolent in the soup. I added a squeeze of lemon and a spoon of sour cream and it was irresistible! So - when you first make it - remember - it does need the day or so in the refrigerator. It's on my keeper list! Read More
(39)
Rating: 5 stars
06/09/2013
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 some juices from the can (about 1/4cup). 2. Add either some water or stock from boiling potatoes. Just until the soup is desired consistency. I added about a cup. 3. Fresh dill is very important, won't taste right with dried kind. 4. It needs a little salt (to taste). 5. Traditionally this soup is served with dill potatoes (boil potatoes, then lightly fry them in some oil and then sprinkle with dill, salt and pepper to taste.) Read More
(25)
Rating: 4 stars
06/23/2015
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 it sit as long.) After a long hot day working in the field the body craves salt - electrolytes. I like cutting everything into bite size (similar size) pieces. Mix in the cucumber. Then mix in the buttermilk. Add beets and eggs. Throw in some ice cubes to thin and chill the soup. It still needs to go into the fridge for a couple of hours. Adjust salt & pepper. Throw in an ice cube or 2 in each bowl to thin or chill some more if needed. Serving the soup with french fries on the side works well too. I'm making it as I write... Read More
(17)
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Rating: 5 stars
10/01/2010
this soup is delicious!! i enjoy eating it with a side of boiled potatoes just like grandma served it!! Read More
(13)
Rating: 4 stars
02/16/2018
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 to your butter milk. If you say buttermilk here, maybe it should say that this recipe is modified šaltibaršciai version. I believe it's probably alright, but I won't risk making my beloved national dish without kefir. After moving in Japan, where they don't make kefir, I had to buy kefir starter and make my own from regular milk (of course, buttermilk's fine to make kefir too). As far as recipes go, we use: kefir, beets, chives, boiled eggs, fresh cucumbers, dills, mix in some sour cream before serving, and actually don't have to wait one whole day before eating it. Serving with boiled potatoes, boiled dill potatoes, boiled then fried potatoes (last one is popular recently in my home country). And congrats to everyone who still remembers, today is a great jubilee of Lithuanian country. Read More
(11)
Rating: 5 stars
07/15/2011
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 radishes and added ice cubes after it was all combined. It's excellent!! Read More
(7)
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Rating: 5 stars
07/24/2018
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. That would explain how this soup could get a one star review. Read More
(5)
Rating: 5 stars
09/18/2014
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. Read More
(3)
Rating: 5 stars
08/01/2014
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 vibrant color - (don't wear white). I will make this again and next time I will remember the eggs. Thank you! Read More
(2)
Rating: 1 stars
08/13/2016
Looks better than it tastes. May try again in a smaller portion using canned beets. Read More