AI-generated image About Šaltibarščiai
Grated beetroot and cucumber are mixed into cold kefir, turning the soup a startling bright pink, then served with dill and a side of hot boiled potatoes. It is the refreshing taste of a Lithuanian summer.
History & Culture
Šaltibarščiai, or cold beet soup, is a beloved staple of Lithuanian summer cuisine, with its vivid pink color and refreshing tang. Its origins are debated, but it is widely associated with the Baltic region, particularly Lithuania and Poland, where similar cold beet soups appear; the Lithuanian version typically relies on kefir or soured milk, while Polish chłodnik often uses a lighter buttermilk base.
Regional variations across Lithuania may add hard-boiled eggs, fresh cucumbers, or scallions, but the core of grated beets and kefir remains constant. Culturally, šaltibarščiai is more than a dish - it is a symbol of summer itself, served at family gatherings and outdoor feasts, almost always alongside hot boiled potatoes whose warmth contrasts with the chilled soup, making it a cherished ritual of Lithuanian identity.
How to make Šaltibarščiai
AI-assisted, not kitchen-testedŠaltibarščiai (Lithuanian Cold Beet Soup)
A vivid pink Lithuanian summer classic: grated beetroot and cucumber stirred into chilled kefir, finished with fresh dill and served alongside hot boiled potatoes for a hot-and-cold contrast.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 500 g (1 lb 2 oz) beetroot, fresh, cooked and peeled; home-cooked gives the best flavor
- 200 g (7 oz) cucumber, about 1 long English or 2 small Lebanese cucumbers
- 1 litre (about 4¼ cups) kefir, traditional; substitute buttermilk thinned with a splash of whole milk if kefir is unavailable
- 200 ml (¾ cup + 1 tbsp) cold water, adjust to taste
- 4 whole eggs
- 15 g (½ cup loosely packed) fresh dill, fronds finely chopped
- 5 g (1 tsp) salt, or to taste
- 2 g (½ tsp) black pepper, freshly ground
- 2 g (½ tsp) sugar, optional, balances the earthiness of beetroot
- 800 g (1 lb 12 oz) waxy potatoes, such as Charlotte or Yukon Gold, for serving
Steps
- 1 Place the eggs in a small saucepan, cover with cold water, bring to a boil, then cook for 9 minutes for fully set yolks. Transfer to cold water to cool, then peel and quarter.
- 2 Boil the potatoes in their skins in salted water for 18 to 22 minutes, until a skewer slides in easily. Drain, peel, and keep warm.
- 3 Wear gloves to avoid staining your hands. Grate the cooked beetroot and the raw cucumber on the coarse side of a box grater.
- 4 In a large bowl, whisk the kefir with the cold water, salt, pepper, and sugar (if using) until smooth.
- 5 Stir the grated beetroot and cucumber into the kefir mixture. Taste and adjust salt; the soup should be tangy, slightly sweet, and unmistakably pink.
- 6 Chill the soup in the fridge for at least 30 minutes so the flavors meld and the soup is properly cold.
- 7 Ladle the soup into bowls. Float the quartered eggs on top and scatter generously with chopped dill.
- 8 Serve immediately with the hot boiled potatoes on the side, so each spoonful of cold soup can be balanced with a piece of warm potato.
Report an issue with this recipe
Where to eat it
A Lithuanian summer table, with warm potatoes on the side.
No restaurants are listed for Šaltibarščiai yet. Serve it? Get listed and be the first.
Planning a trip to Lithuania?
Find places to stay and ways to get there.
Recipes from travellers
No one has shared their own Šaltibarščiai recipe yet. Yours would be the first.
Share how you make Šaltibarščiai
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Šaltibarščiai - frequently asked questions
What is Šaltibarščiai?
Grated beetroot and cucumber are mixed into cold kefir, turning the soup a startling bright pink, then served with dill and a side of hot boiled potatoes. It is the refreshing taste of a Lithuanian summer.
What is Šaltibarščiai made of?
Šaltibarščiai is made with beetroot, kefir, cucumber, dill and egg.
Where does Šaltibarščiai come from?
Šaltibarščiai comes from Lithuania, and is especially associated with Nationwide. Šaltibarščiai, or cold beet soup, is a beloved staple of Lithuanian summer cuisine, with its vivid pink color and refreshing tang.
Where can I eat Šaltibarščiai?
A Lithuanian summer table, with warm potatoes on the side.
How do you make Šaltibarščiai?
Making Šaltibarščiai at home takes about 20 minutes of prep and 25 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
Taste Šaltibarščiai in Lithuania
Independent picks. We earn a small commission if you book through these - at no extra cost to you. How this works.
Before you go to Lithuania
Round out your trip - most travellers book these alongside their trip.
More dishes like Šaltibarščiai
Kugelis
Lithuanian baked potato pudding with eggs and onion, served with cold borscht and sour cream as a Sunday classic.
Lithuania ·
Lithuania (Aukštaitija, Vilnius, Kaunas, Panevėžys) 
Cepelinai
Large potato dumplings stuffed with meat, named for zeppelins.
AI image
Balandėliai
Lithuanian cabbage rolls of pork and rice braised in tomato cream, served at Sunday tables from Vilnius to Klaipėda with boiled potatoes.
AI image
Hot Pot
A simmering communal broth you cook your own feast in.
China ·
Chongqing 
Oil Down · Grenada
Naengguk · South Korea
Sinigang · Philippines
Goulash · Hungary
Oberlausitzer Biokarpfen · Germany
Bonchester Cheese · United Kingdom
Blinde Vink · Netherlands
Tea Leaf Salad · Myanmar
Gyros · Greece
Ceviche · PeruKeep exploring
Reviews
No reviews yet. Be the first to share your experience with Šaltibarščiai.
Write a review
Sign in to verify you're a real person, then share your thoughts on Šaltibarščiai.
Comments
No comments yet. Be the first to say something about Šaltibarščiai.