When you are at your grandparents, in Aveiro, pressing the grapes you collected the day before with your bare feet and you end up realising that instead of wine it looks like you’re making Šaltibarščiai.
For those who are not culinary savvy, especially of Eastern European cuisine, Šaltibarščiai is a traditional soup with its colour being its most striking characteristic – PINK – a result of the use of beets as its main ingredient.
Usually served cold, this soup is perfect for late Spring and Summer in Lithuania.
In my county’s case, I believe that we can enjoy it in late Winter, Spring, Summer and early Autumn, so now we are still in the season to do so.
I’m feeling so generous that I’ll leave here the recipe for you to try:
Lithuanian Šaltibarščiai | 6 servings | Labai easy!
200 g of boiled & cooled beetroot (about 2 medium beets)
100 g of fresh cucumber
6 spring onions or 10 green onion leaves
2 hard-boiled eggs
1.5 litres of kefir
Bunch of fresh dill
Salt to taste
- Slice the beetroot & gherkins into fine julienne.
- Chop the eggs into small dice.
- Chop the scallions or onions leaves into 1 cm pieces.
- Finely chop the dill.
- Pour the kefir into a large bowl or saucepan and add the chopped ingredients, holding back some of the dill for garnish.
- Taste and season salt and additional lemon juice as required.
- Ladle the soup into bowls and sprinkle with the remaining dill.
Serve it with either boiled potatoes or rye bread (for a lighter lunch).