Ryan Brown DVM
@ryanbr
Lithuanian Cold Beet Soup (Šaltibarščiai)
A refreshing and vibrant Lithuanian cold beet soup, perfect for hot summer days. This dish combines the earthy sweetness of beets with the tanginess of buttermilk, complemented by fresh vegetables and herbs for a delightful and nutritious meal.
Details
- Cuisine:european
- Meal Type:lunch
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Occasion:party
- Ingredients:6
- Views:6
Recipe Information
- Prep time30 min.
- Cook time5 min.
- Total time35 min.
- Servings8
Ingredients
- 4
- 1 quart
- 1 pound
- 1
- 1 bunch
- 1/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make Lithuanian Cold Beet Soup (Šaltibarščiai).
Step 1
To start your delicious egg salad, gently place the eggs in a single layer in a saucepan and cover them with water, making sure the water rises about an inch above the eggs.
Step 2
Put a lid on the saucepan and bring the water to a lively boil.
Step 3
Once you see those bubbles dancing, take the saucepan off the heat and let the eggs bask in the hot water for 15 minutes.
Step 4
After the time is up, carefully drain the hot water and run cold water over the eggs to cool them down quickly.
Step 5
Once they’re nice and cool, peel the eggs and chop them into bite-sized pieces.
Step 6
In a large mixing bowl, combine your chopped eggs with creamy buttermilk, vibrant shredded beets, crisp sliced cucumber, fragrant minced dill, and fresh chives.
Step 7
Stir everything together gently, ensuring all the ingredients are well blended and ready to shine.
Step 8
Cover the bowl and pop it in the refrigerator for at least 24 hours.
Step 9
This resting time allows the flavors to mingle and develop, creating a delightful taste experience when you serve it.
Step 10
Enjoy the anticipation as you wait for the flavors to come together!.