Lithuanian beetroot soup, also known as saltibarsciai is a traditional dish from you’ve guessed it…Lithuania! It is very easy to prepare, and the bulk of the recipe’s preparation is simply putting ingredients together into a bowl. Nice!
Every saltibarsciai requires beetroot as the main ingredient. It’s where the dish gets its distinctive colour and flavour from. Make sure you steam and pre-cook the beetroot ahead of time, before then being either grated or cut into small pieces and placed into a large serving bowl.
A top tip is to make sure you save all the excess juice from the beetroot when you are steaming it as then this can go into the soup for extra flavour. This beetroot soup is always served with boiled egg and a choice of potatoes.
- 280g Beetroot, boiled and cooked (try to retain as much of the beet juice as you can)
- 300g Cucumber, grated
- 2 eggs, hard-boiled, cut in half
- 500g Kefir
- 250g Sour Cream
- 150g Spring Onions
- 150g Dill
- Salt & Pepper to season
1. To start making your beetroot soup, grate both your cucumbers and beetroot into the same bowl.
2. Pour in your kefir and and sour cream into the bowl, and mix all your ingredients well. The yogurt should begin to take on the purple hue of the beetroot!
4. Add the dill and spring onions. Mix all the ingredients in your saltibarsciai well. Place in the fridge for at least 20 minutes to cool down, although the flavours will meld nicely if you let it cool for longer.
5. When serving, sprinkle an extra bit of fresh dill and place your egg in the middle.
Find more recipes from our MetMUnch students here – https://metmunch.com/category/cook/