This Cold Beetroot Soup (also known as Beet Soup or Saltibarsciai) is not on the list of the best Italian recipes 🙂 Yet I am sure you will love it!
This is a traditional Lithuanian soup that you can find at any local restaurant. Well, may be a bit more difficult in winter yet we Lithuanians go crazy about it! 🙂 So this has nothing to do with the Italian recipes. Yet I am sure that if Italians tasted this cold beetroot soup (beet soup), they would love it!
The cold beetroot soup (beet soup or saltibarsciai) is definitely my favourite among all the non-Italian recipes, and so easy to make! This soup is really refreshing, especially in a hot summer day. And you know what? The soup is really at its best flavor if eaten with boiled eggs and baked potatoes (I will soon share the recipe of the best roasted potatoes).
This is a no bake soup, all you need is to mix all the ingredients. Wait! Almost all! The potatoes go aside, and the boiled eggs are put on top once the cold beetroot soup (beet soup or saltibarsciai) is in the plate. What I love about this soup is that I can add as much scallions and dill as I want, and the soup will taste even better! Similarly, the fresh cucumber will make this soup sooooo fresh!
The color? You will LOVE it! That rose color makes this soup so unique. The more kefir or buttermilk you put, the lighter rose you will get. I love the darker one so it looks simply beautiful on the table.
I have tried to make this soup without potatoes. Trust me, this is a must for this cold beetroot soup (beet soup)! You can try a spoon without to see the difference. If you tell me you like more without potatoes, I simply won’t believe you!
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Ingredients
- Optional yet mandatory Ingredients :)
Instructions
- Let's start by preparing the optional-yet-mandatory ingredients :) Hard boil the eggs.
- Cook the potatoes in the oven
- Grate the boiled or marinated beetroots and put them in a large bowl
- Add the kefir and mix well
- Add cucumber, white wine vinegar, sugar and salt, and mix well
- Serve the cold beetroot soup with boiled eggs and potatoes. Sprinkle with loads of dill and scallion
Notes
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