Šaltibarščiai Lithuanian cold beetroot soup
Shocking pink, tangy and cooling, with kefir, cucumber and dill, served with hot boiled potatoes on the side.
- Time25 min plus chilling
- LevelEasy
- Costabout £3.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the eggs into boiling water and cook for 9 minutes. Cool under cold water, then peel and halve.
9 min - 2
In a large bowl mix the grated beetroot, kefir, water, lemon juice and salt until the soup is a bright, even pink.
- 3
Stir in the cucumber, radishes, spring onions and three quarters of the dill. Taste and add more salt or lemon if needed.
- 4
Chill the soup for at least 1 hour. It should be properly cold.
60 min - 5
Boil the potatoes for 15 minutes until tender and drain.
15 min - 6
Ladle the soup into bowls, add half an egg to each, scatter over the remaining dill and serve with the hot potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.