Cold Beetroot and Cucumber Soup

Cold Beetroot and Cucumber Soup


8 people made this

Originating from Lithuania this cold beetroot soup is also known as 'Saltibarsciai'. Apart from beetroot it also contains buttermilk, cucumber, chives and hard-boiled egg.


Serves: 8 

  • 4 eggs
  • 1 litre buttermilk
  • 500g beetroot, peeled and grated
  • 1 large English cucumber, peeled, quartered and sliced
  • 1/4 cup finely diced chives
  • 1 bunch fresh dill, finely diced

Preparation:20min  ›  Cook:15min  ›  Extra time:1day chilling  ›  Ready in:1day35min 

  1. Place the eggs into a saucepan in a single layer and cover with water by 2cm. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and dice the eggs.
  2. Pour the buttermilk into a large bowl then add the eggs, beetroot, cucumber, chives and dill. Stir gently to combine.
  3. Chill in refrigerator for 1 full day before serving.

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