Cold Beet Soup with Dill — known in Lithuania as Šaltibarščiai — is a bright, creamy, and refreshing pink soup that celebrates the earthy sweetness of beets and the delicate aroma of fresh dill. Commonly enjoyed in summer, this chilled soup is made with cooked beets, buttermilk or kefir, cucumbers, and hard-boiled eggs, creating a delicious and nutritious meal that’s both cooling and satisfying.

Every spoonful brings a mix of crunchy vegetables and silky broth, traditionally served alongside crispy potatoes — a combination that’s comforting, colorful, and full of personality.

Why I Love This Recipe

• The beautiful pink color makes the dish feel festive and fun!
• Fresh, clean flavors perfect for hot weather
• Uses simple, affordable ingredients
• Great way to eat more vegetables and probiotics
• Feels indulgent while being incredibly healthy and light

Why It’s a Must-Try Dish

• A classic cultural recipe from Lithuania — authentic and unique
• No cooking required if using pre-cooked beets
• Balanced nutrition: protein + vitamins + probiotics
• Make-ahead friendly for parties, picnics, and lunches

Time, Servings & Nutrition

Category	Details
Prep Time	20 minutes
Chill Time	1 hour (recommended)
Total Time	1 hour 20 minutes
Servings	4 servings
Course	Soup / Light Meal
Cuisine	Lithuanian / Eastern European
Calories	~180–220 per serving (varies by dairy choice)

Ingredients

• 3 medium cooked beets, grated or finely diced
• 1 medium cucumber, diced
• 4 hard-boiled eggs, peeled & halved or chopped
• 3 cups kefir, buttermilk, or Lithuanian-style fermented milk drink
• 1 cup cold water or beet cooking liquid (adjust for thickness)
• ½ cup sour cream or Greek yogurt
• 3 tbsp fresh dill, finely chopped
• 2 green onions, thinly sliced
• 1–2 tbsp lemon juice or vinegar (to taste)
• Salt & pepper to taste

Traditional Side

• Hot boiled potatoes, with butter & dill — for serving

Cooking Directions (Quick Overview)

1. Mix beets, cucumber, herbs, and eggs.
2. Add dairy base and season.
3. Chill well. Serve with hot potatoes!

Step-by-Step Preparation Method

1️⃣ Prepare Ingredients

• Grate or finely chop pre-cooked beets.
• Dice cucumber, slice green onions, chop dill.

2️⃣ Combine the Base
In a large bowl, add:

• Beets
• Cucumber
• Onion & dill

Mix gently.

3️⃣ Add Dairy & Season

• Pour in kefir/buttermilk
• Add sour cream/yogurt
• Stir until creamy
• Season with salt, pepper & lemon juice

4️⃣ Adjust Consistency
Add cold water or beet liquid a little at a time until desired thickness.

5️⃣ Chill to Perfection
Refrigerate at least 1 hour for flavors to fully develop.

6️⃣ Serve
Top with chopped or halved hard-boiled eggs

How to Serve

• Pour into chilled bowls
• Garnish with extra dill + cucumber slices
• Serve hot boiled potatoes on the side — traditional Lithuanian pairing!

Great as:
A refreshing summer lunch
A vibrant starter for parties
A nutritious meal prep option

Special Equipment Needed

• Large mixing bowl
• Grater (if not buying pre-grated beets)
• Refrigerator

Recipe Tips

• Wear gloves when handling beets (unless you like pink hands!)
• Chill all ingredients beforehand for fastest serving
• Increase vinegar/lemon for a tangier, more refreshing taste
• Using beet cooking liquid enhances the pink color

Variations & Creative Twists

Style	Change
Classic Lithuanian	Use kefir only, no yogurt
Low-fat	Substitute low-fat yogurt or kefir
Vegetarian Protein Boost	Add chickpeas or diced tofu
Garlic Version	Add 1 minced clove to enhance savory notes
Polish Version	Add finely chopped radishes
Vegan	Use plant-based yogurt + oat milk kefir

Freezing & Storage

• Refrigerate: 2–3 days max (flavor improves overnight)
• Freezing is not recommended
  Dairy separates & vegetables lose crunch

To store longer:
→ Keep vegetables separate & combine with dairy just before serving

FAQ

Q: Can I use raw beets instead of cooked?
A: Yes — grate finely and marinate in lemon juice first, but cooking is preferred for sweetness.

Q: Is buttermilk the same as kefir in this soup?
A: Either works — kefir gives a thicker, slightly fizzy authenticity.

Q: Why serve with hot potatoes?
A: The hot-cold contrast is a traditional Lithuanian delight — warmth + creaminess + freshness!

Conclusion

Cold Beet Soup with Dill is more than just a meal — it’s a refreshing celebration of color, culture, and seasonal produce. Light yet satisfying, creamy yet crisp, this Lithuanian favorite deserves a spot in your summer cooking rotation.