Cold beetroot soup

Cold beetroot soup


13 people made this

About this recipe: A traditional Lithuanian soup also known as saltibarsciai. This soup is creamy, refreshing and perfect for the warm summer months.


Serves: 8 

  • 4 eggs
  • 1 litre buttermilk
  • 450g beetroot, peeled and grated
  • 1 large cucumber, peeled, quartered and sliced
  • 4 tablespoons finely chopped chives
  • 1 bunch fresh dill, finely chopped

Prep:20min  ›  Cook:15min  ›  Extra time:1day chilling  ›  Ready in:1day35min 

  1. Place the eggs into a saucepan in a single layer and cover the eggs with water by 2.5cm. Cover the saucepan and bring the water to the 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.
  2. Pour the buttermilk into a large bowl; add the eggs, beetroot, cucumber, chives and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.

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Reviews (1)


I normally make it with boiled beets, not raw. Interesting recipe. - 17 Jun 2016

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