{ "id": 28826, "date": "2026-11-02T15:32:51", "date_gmt": "2026-11-02T07:32:51", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/saltibarsciai\/" }, "modified": "2026-11-02T15:32:51", "modified_gmt": "2026-11-02T07:32:51", "slug": "saltibarsciai", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/saltibarsciai\/", "title": { "rendered": "Lithuanian cold beetroot kefir soup" }, "content": { "rendered": "
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n

\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

\u0160altibar\u0161\u010diai is Lithuania's cold pink soup: grated beetroot, crisp cucumber, dill and onion greens stirred into chilled kefir, topped with sliced egg and eaten with a plate of hot potatoes. When it first appears on the table, Lithuanians know summer has begun. Kefir gives the soup its tartness, and the beetroot turns the pale kefir bright pink without any colouring.<\/p>\n

\n
Prep time<\/span>10 min<\/strong><\/div>\n
Total time<\/span>30 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Lithuanian<\/figure>\n

Cold borscht, from beet leaves to kefir<\/h2>\n

The Lithuanian name means cold borscht. Older versions looked quite different, made with beetroot stems and leaves, sorrel and sour cream, sometimes with cooked meat, fish or crayfish tails. Cold soups of this kind were eaten between the 16th and 18th centuries, and the familiar pairing of beetroot and kefir came later. Latvia, Belarus and Poland have similar pink soups, and the Polish name for theirs means Lithuanian cold soup. Since 2022 Vilnius has held a Pink Soup Fest every year, and the 2025 festival drew more than 90,000 people.<\/p>\n

Why the hot potatoes get their own plate<\/h2>\n

In Lithuania, boiled potatoes are an essential part of the meal, and a bowl of soup with potatoes counts as a full meal. They go on a separate plate so their heat does not warm the soup, and you alternate a spoonful of cold soup with a bite of hot potato. The potatoes can also be fried, or swapped for crisp fried bacon. Rye bread or a crusty loaf can also take the potatoes' place.<\/p>\n

Tasting for tang, salt and thickness<\/h2>\n

Kefir varies in sourness, so add vinegar only after tasting. When you use plain cooked beetroot rather than pickled, a little cider vinegar supplies the missing sharpness. Salt and acidity taste quieter once the soup is cold, so taste again just before serving. Every ingredient should be cold when it meets the kefir, because a warm beetroot base makes the soup watery and can curdle the dairy. If the soup is too thick, loosen it with cold milk or cold boiled water; if it is too thin, a spoonful of sour cream gives it body.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>
\n\t

Lithuanian cold beetroot kefir soup<\/h2>\n<\/div>\n
\n\t
Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
\n\t
\n\t\t

Ingredients<\/h3>

For the soup<\/h4>