The soup that no one can pronounce: Šaltibarščiai (pronounced: switchibarschtschäi) with many special characters. For the sake of simplicity, we call it pink soup because its coloring is unmistakable. The soup probably has its origins with the Tatars, who prepared the cold soup with kefir and cucumbers and brought it to Lithuania. After all, it was the locals who mixed in their beloved beetroot. It is irresistible on hot summer days. Then the little sister of the hot borscht is on the table for many Lithuanian families.
What do you need for this? Boiled beetroot, soured milk or kefir, a cucumber, boiled eggs, spring onions and, as is common in Eastern European cuisine, lots of dill. Actually, all you have to do is mix everything together, grate the beetroot and the cucumber, season to taste and you’re done. But the soup only unfolds its full aroma when it has been allowed to steep for a few hours. In Lithuania, there are also hot boiled potatoes. You can also omit them in the hot temperatures.
Ingredients for 4 persons:
Who likes:
Preparation:
Place the grated beetroot, 2 finely chopped eggs, spring onions, grated cucumber and half the chopped dill in a large bowl and mix with the kefir. Season with salt and pepper. If you need some acidity, add herbal or white wine vinegar. Refrigerate.
If you like, you can boil potatoes, drain them and then put butter in the pot.
Sprinkle the potatoes and soup with the remaining dill, spread egg quarters or half of an egg on top – and enjoy.