How to make Lithuanian Saltibarsciai (Cold Beet Soup) Recipe

This Lithuanian family formula from the old nation makes a wonderful summer soup! Present with warm Yukon Gold potatoes.


  • 4 eggs
  • 1 quart buttermilk
  • 1 pound beets, peeled and shredded
  • 1 large English cucumber - peeled, quartered, and sliced
  • ¼ cup minced chives
  • 1 bunch fresh dill, minced


  1. Spot the eggs into a pan in a solitary layer and spread the eggs with water by 1 inch. Spread the pan and heat the water to the point of boiling. Expel from the warmth and let the eggs remain in the high temp water for 15 minutes; channel. Cool the eggs under virus running water in the sink. Strip and cleave the eggs. 
  2. Empty the buttermilk into a huge bowl; include the eggs, beets, cucumber, chives, and dill. Mix tenderly to consolidate. Chill in fridge for 1 entire day before serving.
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