@laurakersev: a Lithuanian classic, also known as šaltibarščiai 🫜 loads of other European countries have their own version but this is how I make it! This soup is served cold with hot dill potatoes - it’s got a base of kefir, marinated beetroots & cucumber so it’s super cooling in the summer months (when it’s typically eaten) but honestly I eat this year round recipe (serves 4): potatoes: 2 large white potatoes 1 tbsp Vegeta seasoning 1 tbsp chopped fresh dill into soup: 300g marinated shredded beetroot 1/4 of a cucumber, grated 1/4 of a cucumber, diced 2 tbsp fresh dill 3 spring onions, finely sliced 500g kefir 4 hard boiled eggs, sliced salt to taste optional add ins to enhance flavour: 1 grated brined pickle/gherkin 2 tbsp Greek yoghurt A pinch of sugar to taste (depending on how vinegary the beets are) method: 1. Peel and chop potatoes, place in cold water and sprinkle 1 tbsp vegeta seasoning in the water 2. Boil covered, on a low heat until potato is soft but not falling apart 3. Chop & prepare all of your soup ingredients 4. Place 4 eggs into boiling water and boil for 10 mins, placing them in cold water as soon as they’re done 5. Place the beets, cucumber, spring onion & dill into a mixing bowl 6. Pour in the kefir & mix well 7. Add in the salt & taste. At this point you may want to add a tiny bit of sugar if your beets are vinegary 8. Chop and sprinkle in the eggs then mix again 9. Drain the potatoes, sprinkle over some fresh dill & serve! #lithuanianfood #saltibarsciai #pinksoup #coldsoup #summerfood #gutfriendly

Laura Kersev

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Region: GB

Tuesday 22 July 2025 17:43:17 GMT