Lithuanian Cold Beetroot Soup
Cool off with a vibrant bowl of Lithuanian Cold Beetroot Soup, a refreshing and nutritious dish that's perfect for warm weather. This traditional Eastern European recipe, also known as "Ε altibarΕ‘Δiai," combines the earthy sweetness of grated beets with the crunch of cucumbers and radishes, all enveloped in tangy kefir for a luxuriously creamy texture. Fresh dill and green onions add a fragrant herbal note, while a topping of hard-boiled eggs makes the soup hearty and satisfying. Serve it chilled alongside warm boiled potatoes for an authentic touch that beautifully contrasts temperatures and flavors. Ready in just 20 minutes with minimal cooking, this strikingly pink soup is a feast for both the eyes and the palate. Perfectly balanced, gluten-free, and brimming with probiotics, itβs a nourishing summer favorite thatβs as healthy as it is delicious!
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Recipe Information
Ingredients
- 3 medium Cooked and peeled beets
- 1 medium Cucumber
- 5 small Radishes
- 1 liter Kefir (or buttermilk)
- 250 ml Cold water
- 2 tablespoons Dill, fresh
- 2 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Hard-boiled eggs
- 4 medium Boiled potatoes (optional, for serving)
Instructions
Grate the cooked and peeled beets using a coarse grater. Place them into a large mixing bowl.
Finely chop the cucumber and radishes into small cubes, and add them to the bowl with the beets.
Chop the fresh dill and green onions, then mix them into the vegetables.
Pour the kefir and cold water into the bowl, and stir until well combined.
Season the soup with salt and black pepper to taste. Mix thoroughly to distribute the flavors evenly.
Cover the soup and chill it in the refrigerator for at least 1 hour to allow the flavors to meld.
Before serving, peel and slice the hard-boiled eggs in half or quarters, and prepare the boiled potatoes if using as a side.
Serve the soup cold in bowls, topped with a hard-boiled egg. Accompany with warm boiled potatoes for an authentic experience.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 3864 mg | 168% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 83.1 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 13.1 mcg | 65% | |
| Calcium | 1508 mg | 116% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5398 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
