~291 cal · 17g protein · 44g carbs · 6g fat (estimated, per serving)
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Bright pink cold soup with dill, egg, and a side of potatoes
🇱🇹 Vilnius
When Lithuanian summer finally arrives, so does šaltibarščiai — neon pink, ice cold, and eaten daily until the light fades. Vilnius even throws a pink-soup festival. The rule that surprises everyone: the boiled potatoes are served hot, on the side.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 medium cooked beets, grated
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4 cups kefir (or buttermilk)
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1 cucumber, diced
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4 scallions
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1 big handful fresh dill
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3 hard-boiled eggs
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1 tbsp lemon juice
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to taste salt
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1 lb baby potatoes, boiled hot, to serve
Instructions
1
Whisk the kefir smooth in a large bowl.
2
Stir in the grated beets — watch it turn electric pink — with cucumber, scallions, and most of the dill.
3
Season with lemon and salt; add cold water if you like it thinner.
4
Chill at least 2 hours; it must be properly cold.
5
Serve topped with chopped egg (or tofu) and the last dill — with a bowl of hot boiled potatoes on the side, exactly as Lithuania insists.
Vilnius summer tradition.
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🌏 While it simmers — know your destination
📍
Vilnius. Baltic summers served cold, pink, and dill-covered.
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Lithuania. Baltic summers announced by a shocking pink soup.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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