https://www.allrecipes.com/recipe/215037/lithuanian-saltibarsciai-cold-beet-soup/
Learn how to make šaltibarščiai, a traditional Lithuanian soup with beets, buttermilk, eggs, cucumber, and herbs. This cold and creamy borscht is perfect for summer and can be made with fresh or canned beets.

https://www.tasteatlas.com/saltibarsciai/recipe
Learn how to make šaltibarščiai, a cold beet soup with kefir, cucumber, onion and dill, from the official recipe of the Vilnius Tourist Information Center. Serve it with hot boiled potatoes for a hearty meal.

https://www.lamaistas.lt/receptas/saltibarsciai-11127
Šaltibarščiai yra skanuolai, gaminti su šaltibarščių kefyrą ir marinuotais burokėliais, agurkais, svogūnų laiškais ir krapu. Šiame recepte rasite patarimus, komentarus ir pavyzdžiai, kaip šaltibarščius patiekti ir pasirinkti.

https://tasteoflithuania.com/saltibarsciai-cold-beetroot-soup/
Learn how to make šaltibarščiai, a refreshing and nutritious soup with beetroot, kefir, cucumber, dill and eggs. This dish is a cherished part of Lithuanian cuisine and culture, with a history dating back centuries.

https://myfoododyssey.com/2013/09/21/lithuanian-saltibarsciai-cold-beet-soup-recipe/
Learn how to make šaltibarščiai, a popular Lithuanian cold soup with beetroot, kefir, eggs and cucumber. This recipe also includes a side of boiled potatoes and tips on how to use kefir and lemon juice.

https://arousingappetites.com/saltibarsciai-lithuanian-beet-soup/
Step 3: Grate the beets, cucumbers, and pickles. Start making your beet soup by grating both your cucumbers and pickles into your bowl. Next, grate your beets into the same bowl, then add crumbled pieces of hard boiled egg in as well. Pour in your Greek yogurt and buttermilk into the bowl, and mix all your ingredients well.

https://www.thespruceeats.com/lithuanian-cold-beet-soup-recipe-saltibarsciai-1137421
Gather the ingredients. While beets are cooking, chop onions, cucumbers, and egg whites finely. In a small bowl, mash egg yolks with 1/4 teaspoon salt, combine with sliced green onion, and reserve. When beets are tender, remove from cooking liquid (reserve cooking liquid) and cool in refrigerator for at least 1 hour.

https://lithuanianintheusa.com/2017/07/27/cold-beet-soup-saltibarsciai/
Cut the beetroots into very small stripes. Put in a bowl together with kefir. Peel the cucumbers and cut it into thin, narrow strips. Put together in a bowl with kefir. If the cucumbers have large seeds then remove them. Put dill and onion greens into a bowl with kefir. Mix the soup, add salt to taste. If the kefir is quite thick, then add milk

https://food52.com/recipes/81269-lithuanian-saltibarsciai-cold-beet-soup-recipe
Learn how to make a refreshing and healthy cold beet soup with cucumber, dill, eggs and yogurt. Saltibarsciai is a traditional Lithuanian dish that can be served as an appetizer or a main course.

https://saucydressings.com/blog/saltibarsciai-recipe/
Learn how to make šaltibarščiai, a shocking pink soup with beetroot, cucumber, eggs and kefir. This refreshing dish is perfect for hot summer days and can be served with boiled potatoes.

https://theseasidecalls.com/saltibarsciai-lithuanian-pink-soup/
Instructions. Add eggs to a pot, cover with cold water, and bring the water to a boil. Boil the eggs for 12 minutes, then run under cold water, peel, slice, and set aside. Chop cucumber, pickles, dill, and green onions and add to a large bowl. Then add kefir, chopped beets, salt, and pepper.

https://www.lithuanianjournal.org/post/lithuanian-cuisine-%C5%A1altibar%C5%A1%C4%8Diai
2 cup (500 ml) soured milk/kefir chilled. 1 cup (250 ml) sour cream, chilled. pinch of fine sugar, for seasoning. 3 pinches of salt, for seasoning. 2 pinches of ground black pepper, for seasoning. 2-3 tbsp of beet zakwas/kvass, optional (see notes) Serve with: 3-6 boiled eggs and 4-5 radishes.

https://www.tasteatlas.com/saltibarsciai
Šaltibarščiai. (Saltibarsciai , Lithuanian Cold Borscht) This refreshing, cold beetroot soup is a part of traditional Lithuanian cuisine. It consists of a creamy blend of pickled or boiled beetroots and tangy kefir or buttermilk, poured over grated cucumbers and hard-boiled eggs. The whole soup is generously seasoned with dill, and usually

https://nomadparadise.com/cold-beet-soup-recipe/
Saltibarsciai, or cold beet soup, is seen as the cold alternative to the wildly popular borscht, which is served hot. This earthy, creamy soup is a wholesome blend of beets and a fermented milk product, such as kefir or yogurt. The use of beetroot in the recipe gives the saltibarsciai its bright, iconic pink or magenta color.

https://excitedfood.com/recipes/saltibarsciai
Saltibarsciai. Saltibarsciai, also known as Lithuanian cold beet soup, is a refreshing and vibrant dish that is perfect for hot summer days. This traditional Lithuanian dish is made with beets, cucumbers, buttermilk or kefir, and a variety of other fresh ingredients. It is a delicious and healthy option for a light meal or appetizer. History

https://prepareyourplates.com/recipes/soup/saltibarsciai-cold-beet-soup/
Learn how to make Šaltibarščiai, a traditional Lithuanian dish that is a refreshing cold beet soup with cucumbers, dill, and sour milk. Find out what ingredients you need, how to serve it, and how to store it.

https://sunberryjam.com/saltibarsciai/
Learn how to make šaltibarščiai, a refreshing and sour soup with beets, cucumber, dill and yoghurt or kefir. This vegan version uses soy yoghurt and oat milk, but you can also follow the recipe with regular ingredients.

https://delishably.com/world-cuisine/Cold-Beet-Soup-or-Lithuanian-Saltibarsciai
In a large bowl, add 2 cups of the reserved beet liquid with 4 cups of buttermilk. Stir and add 1 cup of sour cream and blend. Add the grated beets, cucumber, and the egg whites and yolk mixture. Stir well, cover, and refrigerate for at least one hour before serving. When ready to serve, chop up fresh dill and sprinkle it on top of each

https://www.savvyhost.com/post/lithuanian-cold-borscht-called-saltibarsciai
Mix them all in a large bowl. Pour the kefir over the vegetables, flavor with salt according to taste, mix and chill in the refrigerator for 30-45 minutes (the longer the mixed vegetables stand, the tastier the soup will be). While soup is chilling, boil potatoes in salted water until a fork easily pierces the skin (15-20 minutes depending on

https://galleypirate.com/2020/08/14/saltibarsciai-lithuanian-cold-beet-soup/
Julienne the beets and cucumbers by slicing them into thin "matchsticks.". Dice the scallions and mince the dill. Pour the Kefir into a large, sealable container. Add all of the ingredients except the eggs and mix well. Season to taste with salt and pepper. Put in your icebox to chill for at least 5 hours.

https://www.atravel.blog/post/saltibarsciai
Saltibarsciai is best enjoyed cold, served as a starter or light meal on warm summer days. Pair it with boiled potatoes or rye bread for a complete Lithuanian dining experience. Saltibarsciai is more than just a soup it's a taste of Lithuanian culture, embodying the simplicity, freshness, and vitality of summer in every spoonful.

https://www.youtube.com/watch?v=Y60d0VgTocE
Today marked the first video from Lithuania and we kicked off our series by cooking one of the most traditional Lithuanian dishes - Šaltibarščiai (Cold Beetr

https://pebblesandtoast.com/vegan-lithuanian-beet-soup/
Learn how to make a vegan version of the traditional Lithuanian cold beet soup with cucumber, yogurt, and dill. Find out the differences between grated and pureed versions, and how to adjust the color and texture of the soup.