Traditional PINK SOUP from Lithuania: My New Favorite Summer Recipe

Ingredients

• 3 medium Beets (boiled, peeled, grated)
• 3 small Cucumbers (low‑moisture, grated)
• 4 stalks Spring Onions (trimmed and finely sliced)
• 1 bunch Fresh Dill (chopped, reserve some for garnish)
• 3 large Eggs (hard boiled, two finely chopped, one sliced for garnish (blue eggs if available))
• 500 ml Kefir (fermented milk; can substitute with buttermilk or diluted yogurt)
• 1 tablespoon White Vinegar (optional, adds tang)
• to taste Salt
• to taste Black Pepper
• 4 medium Waxy Potatoes (boiled then fried)
• 2 tablespoons Butter (for frying potatoes)

Instructions

1. Boil the Beets

   Place the beets in a pot, cover with water, add a pinch of salt, bring to a boil, then simmer for about 1 hour until tender.

   Time: PT1H

   Temperature: boiling

2. Peel and Grate Beets

   Drain the beets, let them cool slightly, peel off the skin (it should slide off), then grate the beets using the box grater into a large bowl.

   Time: PT10M

3. Hard‑Boil the Eggs

   Place the eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice‑water bath to cool.

   Time: PT10M

   Temperature: boiling

4. Peel and Chop Eggs

   Peel the cooled eggs. Set one whole egg aside for garnish and finely chop the other two.

   Time: PT5M

5. Grate the Cucumbers

   Wash the cucumbers, optionally peel, then grate them into the bowl with the beets.

   Time: PT5M

6. Slice Spring Onions

   Trim the root ends, slice the spring onions thinly, and add them to the bowl.

   Time: PT5M

7. Chop Dill

   Trim the dill stems, finely chop most of it, and reserve a small sprig for garnish.

   Time: PT5M

8. Boil the Potatoes

   Place the waxy potatoes in a pot, cover with water, bring to a boil and cook for about 20 minutes until fork‑tender.

   Time: PT20M

   Temperature: boiling

9. Fry the Potatoes

   Drain the boiled potatoes, cut into bite‑size cubes, melt butter in a frying pan over medium heat, and fry the cubes for 10 minutes until golden and crisp.

   Time: PT10M

   Temperature: medium heat

10. Combine Soup Ingredients

    To the bowl with grated beets, add the grated cucumber, sliced spring onions, chopped dill, and the two chopped eggs. Pour the kefir over the mixture and stir until evenly combined.

    Time: PT5M

11. Chill the Soup

    Cover the bowl and refrigerate for at least 1 hour so the pink color deepens and flavors meld.

    Time: PT1H

12. Plate and Garnish

    Spoon the chilled soup into serving bowls, top with sliced quarters of the reserved egg, garnish with the reserved dill sprig, and serve alongside the fried potatoes.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g