Lithuanian Šaltibarščiai (Cold Beet Soup)


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

Prep Time:
25 mins
Cook Time:
5 mins
Additional Time:
1 day 15 mins
Total Time:
1 day 45 mins


  • 4 large eggs

  • 1 quart buttermilk

  • 1 pound beets, peeled and shredded

  • 1 large English cucumber - peeled, quartered, and sliced

  • 1 bunch fresh dill, minced

  • ¼ cup minced chives


  1. Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.

  2. Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.


You can use canned beets (three 15-ounce cans) instead of fresh 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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