Lithuanian Beet Soup Recipe
From the Kitchen of Terese Vekteris
8 cups kefir*
½ cup sour cream
1 jar shredded marinated beets**
2 small cucumbers, shredded***
3 tablespoons chopped dill
3 tablespoons chopped scallions
2 hard-boiled eggs, chopped
boiled potatoes (optional)
In a large bowl, whisk together kefir and sour cream. Add beets, cucumber, scallions, eggs, and dill; mix. Serve saltibarsciai chilled with a dollop of sour cream and a side of warm potatoes.
*Kefir (kefyras) is the traditional way to make šaltibarščiai. Most grocery stores now carry kefir, but just make sure it’s plain, not flavored! You can substitute buttermilk; whole milk buttermilk is better than lowfat buttermilk. If you like your šaltibarščiai thinner, just add water.
**This is the easy way. If you prefer, you can peel and boil your own fresh beets (about 2-3 large beets), and add salt, pepper, sugar and vinegar to taste.
***This refers to pickling cucumbers, which are smaller and have less water content than conventional cucumbers. You can use one large conventional cucumber if you can’t find pickling cucumbers.