Šaltibarščiai

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the beetroots in their skins for 40 minutes, until a knife slides in easily. Drain and cool, then peel and grate them coarsely.

   Mark done Start 40 min timer

2. Whisk the kefir and water together in a large bowl until smooth. Stir in the grated beetroot, cucumber, radishes, spring onions, dill, salt and lemon juice. The soup turns bright pink.

   Mark done

3. Cover and chill in the fridge for at least 2 hours, until very cold.

   Mark done

4. Just before serving, boil the eggs for 9 minutes, then cool in cold water, peel and halve. Boil the potatoes for 15 to 20 minutes, until tender, and drain.

   Mark done Start 15 min timer

5. Taste the soup and adjust the salt and lemon juice. Ladle into bowls, top with the egg halves and dill, and serve with the hot potatoes on the side.

   Mark done

Chef’s Tips

• Grate the beetroot on the coarse side of the grater. Fine grating turns the soup to a pulp.
• Chill the soup thoroughly. It tastes flat at room temperature and is at its best very cold.
• Serve the potatoes piping hot. The contrast is the point of the dish.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Hot boiled potatoes
• Dark rye bread
• A dollop of sour cream

Storage & Reheating

Keep the soup in the fridge up to 3 days and stir before serving. Cook the potatoes and eggs fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.