COPPER🇱🇹 Lithuania
Saltibarsciai recipe
Chilled beetroot soup bursting with vibrant flavors!
Ingredients
- 500 g beetroot
- 200 g cucumber
- 100 g radishes
- 20 g dill
- 200 g sour cream
- 1 vegetable broth
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp black pepper
How to make Saltibarsciai
- Boil 500 g of beetroot in water for about 40 minutes until tender. Let cool, then peel and chop.
- Grate or chop 1 cucumber and 4 radishes, and set aside with the chopped beetroot in a large bowl.
- Add 1 tablespoon of chopped fresh dill to the bowl with beetroot, cucumber, and radishes, and stir to combine.
- Pour in 1 liter of vegetable broth into the mixture, followed by 200 g of sour cream, juice of 1 lemon, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Stir well until the ingredients are blended and the sour cream is fully incorporated into the mixture.
- Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld together before serving.
- Taste and adjust seasoning if necessary before serving cold.
- Serve garnished with extra dill on top if desired.
What is Saltibarsciai?
Saltibarsciai is a traditional dish from Lithuania, boiled, and takes about 30 minutes from start to finish. It is built around beetroot, cucumber and sour cream. The recipe below uses 9 ingredients and is written out step by step.
How long does Saltibarsciai take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on beetroot. The method runs to 8 steps, the longest being 40 minutes.
Any tips for making Saltibarsciai?
Using fresh ingredients enhances the flavors of this refreshing soup.
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