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Indulge in the flavors of Lithuanian summer with our Saltibarsciai recipe. This vibrant cold beet soup, often enjoyed during hot days, offers a refreshing blend of earthy beets, tangy buttermilk, and fresh herbs a true celebration of Lithuania's culinary heritage.

Ingredients:

2 large beets, boiled, peeled, and grated (lb: 1, kg: 0.45)

2 cucumbers, peeled and diced

4 hard-boiled eggs, diced

1/2 cup chopped fresh dill

4 cups buttermilk

1 cup kefir

2 cloves garlic, minced

Salt and pepper to taste

Instructions:

In a large bowl, combine grated beets, diced cucumbers, diced eggs, and chopped dill. Stir in buttermilk, kefir, minced garlic, salt, and pepper. Mix well. Refrigerate the soup for at least 2 hours to allow the flavors to meld. Serve chilled, garnished with additional dill and a dollop of sour cream if desired.

Serving:

Saltibarsciai is best enjoyed cold, served as a starter or light meal on warm summer days. Pair it with boiled potatoes or rye bread for a complete Lithuanian dining experience.

Saltibarsciai is more than just a soup it's a taste of Lithuanian culture, embodying the simplicity, freshness, and vitality of summer in every spoonful.