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Lithuanian Saltibarsciai (Cold Beet Soup)
June 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...