By Lynnie Stein / November 11, 2018


Saltibarsciai /Chlodnik litewski / cold beet soup.

Shared from my Lithuanian friends.

What’s in a name?

It is easy on the tongue and tasty on the eye.

Many variations.

Here is a starting point:

4 boiled, peeled and chopped eggs

1 liter kefir

bunch of fresh beetroot and good size sweet potato (steamed)

1 large cucumber – peeled, quartered and sliced

Sliced leek / 1/4 cup shallots

1 bunch fresh dill, minced

Himalayan salt to taste

Put dill, shallots, cucumber, and salt into a glass bowl and massage or smash everything together with a wooden spoon.

Pour kefir into a large bowl; add eggs, cool beetroot and sweet potato + cucumber mixture.

Stir gently to combine.

Chill in refrigerator for 1-2 hours before serving.

The flavor will keep on evolving – better the following day.

My friends from Lithuania would serve with dill potatoes.

Love and bacteria, Xxoo Lynnie

How do you make beet soup? We would love to hear.


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