Lithuanian Cold Beet Soup

Lithuanian Cold Beet Soup – refreshing, creamy, and perfect for warm days. This vibrant chilled soup combines earthy beets with tangy kefir, crunchy cucumber, radish, and fresh herbs like dill and spring onion. Topped with hard-boiled eggs and served with warm potatoes, it’s a traditional Lithuanian dish that’s both nourishing and delightfully cooling. Ideal for a light lunch or summer dinner, it’s easy to prepare and even better when served ice cold.

Ingredients:

2 medium cooked beets, peeled and grated or finely chopped
500 ml (2 cups) kefir (or buttermilk or a mix of kefir and plain yogurt)
1 small cucumber, diced
2–3 radishes, thinly sliced (optional, for extra crunch)
2 hard-boiled eggs, halved or chopped
3 tbsp chopped fresh dill
1 spring onion (scallion), chopped
Salt and pepper, to taste
Cold water, to thin (optional)
Boiled potatoes, served on the side (traditional)

Instructions:

Prepare Beets:
- If not using pre-cooked beets, boil them in water until tender (about 30–40 min), then peel and cool before grating.
Mix Soup Base:
- In a large bowl, combine kefir, grated beets, cucumber, radishes, dill, and spring onion. Stir gently.
Season:
- Add salt and pepper to taste. Thin with a little cold water if it’s too thick.
Chill:
- Refrigerate the soup for at least 1 hour before serving — it’s best ice cold!
Serve:
- Ladle into bowls and top with halved or chopped boiled eggs.
- Serve with warm boiled potatoes on the side — a traditional and delicious pairing.