🌸 Cool, creamy, bright pink, and tangy — this Lithuanian beet soup is summer in a bowl!
Hey There!
If you’re looking for something refreshing, pretty, and super simple — this Cold Beet Soup (Šaltibarščiai) is it.
It’s the kind of dish you eat on a hot day, straight from the fridge, and you instantly feel better.
I first had it at a friend’s house years ago, and I was hooked from the first bite.
It’s silky, tangy, and a little crunchy from the cucumbers and radishes.
Plus, it’s STUNNING — like Barbie made soup, but way healthier.
🛒 What You’ll Need
- 4 small cooked beets, peeled and grated
- 2 cups plain kefir (can sub buttermilk or Greek yogurt thinned with water)
- 1 cup cold water
- 2 Persian cucumbers, diced
- 4 radishes, thinly sliced
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lemon
- 2 hard-boiled eggs, peeled and halved (for serving)
💕 Why I Love This Recipe
I’ve made this soup so many times when the weather gets hot. It’s one of those recipes that’s almost too easy. Here’s why it’s a keeper:
- Super refreshing – Cold, tangy, and hydrating.
- Gorgeous color – It’s a showstopper.
- Great make-ahead meal – Actually gets better in the fridge.
- Packed with probiotics – Thanks, kefir!
- No cooking required – Especially if you use pre-cooked beets.
🧪 Why This Recipe Works (Quick Science)
- Beets bring sweetness and pair perfectly with the tang of kefir.
- Kefir’s natural probiotics create a creamy, slightly tart base without needing cream or mayo.
- Salt and lemon juice help brighten the whole soup and balance the earthy beet flavor.
- Letting it chill gives the ingredients time to blend and deepen the flavor.
😬 Common Mistakes
- Using warm beets – Cool everything first so it doesn’t get weird and murky.
- Skipping the lemon – It really brightens the soup.
- Not salting enough – This needs a good amount of salt to bring out the flavors.
- Using regular cucumbers with seeds – Persian cucumbers give the best crunch.
🍽️ What to Serve With
- Boiled or roasted potatoes – Classic Lithuanian side!
- Rye bread with butter – The perfect texture contrast.
- Grilled chicken or salmon – Great protein boost.
- Fresh tomato salad – Simple and summery.
🔁 Servings & Time
- Serves: 4
- Total Time: 15 minutes (plus chilling)
🔧 Tools You’ll Need
- Medium mixing bowl
- Grater
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Spoon or whisk for mixing
🔄 Substitutions & Variations
- No kefir? Use buttermilk or Greek yogurt thinned with water.
- No radishes? Skip or sub with extra cucumber.
- Add protein – Diced ham, shrimp, or tofu work well.
- Vegan version – Use plant-based yogurt and skip the egg.
❄️ Make Ahead Tips
- Make it a day ahead and store in the fridge. It actually tastes better cold and rested!
- Chop the cucumbers and radishes fresh right before serving for extra crunch.
👩🍳 Instructions
Step 1: Grate the Cooked Beets
Grate 4 small cooked, peeled beets using a box grater. Set aside.
Step 2: Dice the Cucumbers and Slice the Radishes
Dice 2 Persian cucumbers (no need to peel), and thinly slice 4 radishes.
Step 3: Mix the Base
In a large bowl, combine 2 cups kefir, 1 cup cold water, 1 teaspoon salt, ½ teaspoon black pepper, and juice of ½ a lemon. Stir well.
Step 4: Add the Beets, Cucumbers, and Radishes
Stir in the grated beets, diced cucumbers, and sliced radishes to the kefir mixture. Mix until the color turns bright pink.
Step 5: Add the Dill
Stir in 2 tablespoons chopped fresh dill and taste for seasoning.
Step 6: Chill and Serve with Egg
Refrigerate soup for at least 1 hour, then serve cold with halved hard-boiled egg on top of each bowl.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Give it a stir before serving again — the veggies might settle a bit.
- Not freezer-friendly (the texture changes too much).
❓ FAQ
Can I use raw beets?
You can, but the flavor is more earthy and less sweet. Cooked beets are traditional and smoother.
What is kefir?
It’s a fermented milk drink, like a drinkable yogurt. Tangy and full of probiotics!
Do I have to chill it?
Yes! It tastes way better cold. At least 1 hour in the fridge, but overnight is even better.
Can I make it dairy-free?
Yes, use unsweetened plant-based yogurt or kefir alternatives.
🥄 Wrap-Up
This Cold Beet Soup (Šaltibarščiai) is one of those dishes that surprises people—in a good way. It’s bold, colorful, and full of flavor, but super easy to make. Give it a try, and let me know how it turns out for you! I’d love to hear what you think or help if you have any questions. 💬💕