Cold Beetroot and Cucumber Soup

    1 day 35 minutes

    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.

    18 people made this

    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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    Reviews in English (20)


    Having a surfeit of beets (which I love) I found this recipe several days ago and made it, substituting a few green onions for the chives, having been informed that they are a perfectly acceptable substitute by Baltic friends. I found it very bland, and then realized no salt was in the recipe. I found it needed 2 tsp. (adjust to taste), and a good grate of pepper. It still was nothing special. I refrigerated it for a day or so and, oh my(!), what a wonderful improvement. The dill became redolent in the soup. I added a squeeze of lemon and a spoon of sour cream and it was irresistible! So - when you first make it - remember - it does need the day or so in the refrigerator. It's on my keeper list!  -  08 Nov 2010  (Review from Allrecipes USA and Canada)


    Few changes to make it taste like my grandmas: 1. Used pickled beets (regular, not the sweet kind) from the jar. It's much faster, adds nice flavor and you can eat it right away. I also added some juices from the can (about 1/4cup). 2. Add either some water or stock from boiling potatoes. Just until the soup is desired consistency. I added about a cup. 3. Fresh dill is very important, won't taste right with dried kind. 4. It needs a little salt (to taste). 5. Traditionally this soup is served with dill potatoes (boil potatoes, then lightly fry them in some oil and then sprinkle with dill, salt and pepper to taste.)  -  08 Jun 2013  (Review from Allrecipes USA and Canada)


    this soup is delicious!! i enjoy eating it with a side of boiled potatoes, just like grandma served it!!  -  30 Sep 2010  (Review from Allrecipes USA and Canada)