Saltibarsciai, or Chilled Beet Soup

By June 28, 2016

Saltibarsciai, or Lithuanian chilled beet soup, is a perfect summer day soup with a gorgeous shade of pink. Try serving this dish cold with some fresh boiled potatoes sprinkled with dill.

 1 cup yogurt, kefir, or buttermilk
 3 hard boiled eggs, roughly chopped
 3 roasted medium beets, skinned and roughly chopped
 1 cucumber, peeled and roughly chopped
 Salt and pepper, to taste
 Garnish: Minced fresh dill, to taste
1

If your beets aren't cooked yet: turn your oven to 375 and scrub the beets well. No need to dry. Remove the greens for another use, and wrap beets in tinfoil. Roast for 45-60 minutes (depending on the size) until you can easily pierce with a knife. When cool, gently scrape off the skins with the back of a knife and roughly chop.

2

Combine all the ingredients into your Vitamix or blender and blend till smooth, adding water to thin as needed. Garnish with dill and a dollop of crème fraiche or sour cream.

Ingredients

 1 cup yogurt, kefir, or buttermilk
 3 hard boiled eggs, roughly chopped
 3 roasted medium beets, skinned and roughly chopped
 1 cucumber, peeled and roughly chopped
 Salt and pepper, to taste
 Garnish: Minced fresh dill, to taste

Directions

1

If your beets aren't cooked yet: turn your oven to 375 and scrub the beets well. No need to dry. Remove the greens for another use, and wrap beets in tinfoil. Roast for 45-60 minutes (depending on the size) until you can easily pierce with a knife. When cool, gently scrape off the skins with the back of a knife and roughly chop.

2

Combine all the ingredients into your Vitamix or blender and blend till smooth, adding water to thin as needed. Garnish with dill and a dollop of crème fraiche or sour cream.

Saltibarsciai, or Chilled Beet Soup

One Comment

  • Sandy says:

    Chef Adam made this Friday night at the Field Day kick-off dinner and it was wonderful. Cool and tangy, perfect for a hot evening.

Leave a Reply