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This soup is very popular in Easter Europe. Every country adjust it by it’s own taste. I grew up in Žemaitija (Samogitija, the region in Lithuania, close to Latvia border), so my Cold Summer Soup is influenced by Latvia. It is very refreshing dish, light and super easy to make. Let me share with you my version of Šaltibarščiai.
Lithuanian Cold Summer Soup | ŠaltibarščiaiCourse: Main, snackCuisine: Lithuanian
1 bunch of fresh dill, finely chopped
1 bunch of green onion, finely sliced
2 medium beets, cooked and grated, or 2 small cans of canned beets, grated with all the juice from the can
1 English cucumber, grated
2 quarts or ~2 L of kefir or buttermilk
1 tbsp. sea salt
1 lemon juice or 2 tbsp. of white vinegar
- For serving
4 eggs, hard boiled
10 small boiled potatoes
Sour cream to taste
Let’s make it
- Mix all the ingredients together. Taste for salt and lemon juice. It has to be a little tangy, a little salty, but too salty, just a right amount to be refreshing.
- Let it rest in the refrigerator for at least couple of hours. The best is after 6-24 hours. It’s still very good if kept refrigerated up to 3 days.
- Serve with a few hot boiled potatoes, sprinkled with fresh dill, 1 teaspoon of sour cream (optional) and boiled egg, which is usually halved on the top of the plate, but you can just chop it and mix with the soup.