Cold beetroot soup

JanaBy Jana  ,     

October 20, 2014

Cold beetroot soup 0 5 0

Lithuanian soup or Saltibarsciai is traditional cold soup suitable for hot days.

  • Prep: 20 mins
  • Cook: 15 mins
  • 20 mins

    15 mins

    35 mins

  • Yields: 6 Servings


1Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.

2Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator up to one full day before serving.


4 eggs

1 quart buttermilk

1 pound beets, peeled and shredded

1 large English cucumber - peeled, quartered, and sliced

1/4 cup minced chives

1 bunch fresh dill, minced


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