Summer Saltibarciai – Lithuanian Cold Beet Soup

What an afternoon feast! 

Yesterday, I made Summer’s favorite soup: Saltibarciai – or Lithuanian cold beet soup. 

This was the first time I ever made this traditional recipe, because my Mom always keeps me well stocked in this beautiful pink soup.

BUT, we had beet tops from candy striped beets, which we bought at the farmers’ market, and golden beets and one red beet and their tops from our garden.

So, the night before, I pickled the beets and beet tops. Then yesterday, I combined cucumber, dill, chives (our green onions are too far gone), and kefir with the beets and beet tops. 

Of course, I served the soup with boiled red potatoes.

Since I left out the customary hard boiled eggs, Patrick was able to eat Saltibarciai for the first time ever! And he loved it!

It’s an unusual soup, for sure, but it hits the spot on hot days. It’s perfect for getting the most out of your beets and other garden grown veggies. And it’s healthy! 

I’m not sure if there is a vegan version out there, but it might be interesting to sometime try it that way too.