Traditional Pink Soup from Lithuania: My New Favorite Summer Recipe
Traditional PINK SOUP from Lithuania: My New Favorite Summer Recipe is a medium Lithuanian recipe that serves 4. 250 calories per serving. Recipe by My Name Is Andong on YouTube.
Prep: 35 min | Cook: 1 hr 40 min | Total: 3 hrs 30 min
Cost: $11.00 total, $2.75 per serving
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
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
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
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
Peel and Chop Eggs
Peel the cooled eggs. Set one whole egg aside for garnish and finely chop the other two.
Time: PT5M
Grate the Cucumbers
Wash the cucumbers, optionally peel, then grate them into the bowl with the beets.
Time: PT5M
Slice Spring Onions
Trim the root ends, slice the spring onions thinly, and add them to the bowl.
Time: PT5M
Chop Dill
Trim the dill stems, finely chop most of it, and reserve a small sprig for garnish.
Time: PT5M
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
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
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
Chill the Soup
Cover the bowl and refrigerate for at least 1 hour so the pink color deepens and flavors meld.
Time: PT1H
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
Dietary info: Gluten‑free, Vegetarian
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Beets: Red beets
- Instead of Cucumbers: English cucumber
- Instead of Spring Onions: Green onions
- Instead of Fresh Dill: Parsley
- Instead of Eggs: Regular chicken eggs
- Instead of Kefir: Buttermilk, Diluted plain yogurt
- Instead of White Vinegar: Apple cider vinegar, Lemon juice
- Instead of Waxy Potatoes: Yukon Gold potatoes
- Instead of Butter: Vegetable oil
Equipment Needed
- Box Grater
- Large Mixing Bowl
- Knife
- Cutting Board
- Pot
- Colander
- Frying Pan
- Spoon or Spatula
- Refrigerator
- Gloves (optional) (optional)
Critical Steps — Do Not Skip
- Boil the beets until tender
- Peel and grate the beets (use gloves or red board to avoid staining)
- Chill the soup for at least 1 hour
- Fry the potatoes until golden and crisp
Chef Tips from the Video
- Use low‑moisture cucumbers to keep the soup from becoming watery.
- Waxy potatoes hold their shape best for frying.
- Fresh dill adds a bright finish; add a small amount at the end for garnish.
- For a richer mouthfeel, substitute half of the kefir with a splash of sour cream.
Troubleshooting
Soup is too thick
Thin with a little cold water or extra kefir until the desired consistency is reached.
Beet skins won't peel
Boil the beets a few minutes longer; the skins will slip off more easily.
Fried potatoes are soggy
Make sure the pan is hot before adding butter and potatoes, and avoid crowding the pan.
Storage
Refrigerator: Up to 3 days in a sealed container
Freezer: Not recommended; texture may separate
Room temperature: Do not leave out more than 2 hours
Make-Ahead Tips
- The soup tastes even better after chilling overnight; keep it refrigerated and stir before serving.
- Fry the potatoes just before serving to retain crispness; they can be prepared up to 30 minutes ahead and kept warm.
Frequently Asked Questions
What is the cultural significance and history of Lithuanian Pink Soup (Šaltibarščiai) in Lithuanian cuisine?
Šaltibarščiai, known as the pink soup, is a beloved summer staple in Lithuania. It originated as a peasant dish using readily available beets, kefir, and fresh garden vegetables, and today it symbolizes Lithuanian hospitality and is served at festivals, family gatherings, and even a dedicated annual pink‑soup festival in the city of Vilnius.
What are the traditional regional variations of Lithuanian Pink Soup (Šaltibarščiai) within Lithuania?
In the coastal region, cooks often add a splash of sea salt and serve the soup with smoked fish. In the countryside, thicker versions are made with more grated beet and less kefir, while some eastern areas sweeten the soup slightly with a touch of honey. All variations keep the core ingredients of beets, kefir, cucumber, and dill.
How is Lithuanian Pink Soup (Šaltibarščiai) traditionally served in Lithuania?
Traditionally, Šaltibarščiai is served chilled in a deep bowl, topped with sliced hard‑boiled eggs and a sprig of fresh dill. It is accompanied by a side of hot fried or boiled potatoes, and sometimes a slice of rye bread. The soup is eaten with a spoon, and the potatoes are eaten alongside each bite.
During which occasions or celebrations is Lithuanian Pink Soup (Šaltibarščiai) traditionally enjoyed in Lithuanian culture?
The pink soup is especially popular during the warm summer months, at family picnics, weddings, and the annual Pink Soup Festival in Vilnius. It is also a common starter at holiday feasts such as Joninės (Midsummer) and is served in restaurants throughout the country year‑round.
What authentic traditional ingredients are essential for Lithuanian Pink Soup (Šaltibarščiai) and what acceptable substitutes can be used?
The essential ingredients are fresh beetroot, kefir (or soured milk), cucumbers, spring onions, dill, and hard‑boiled eggs. If kefir is unavailable, buttermilk or plain yogurt thinned with water works well. Regular chicken eggs replace the blue farm eggs without affecting flavor.
What other Lithuanian dishes pair well with Lithuanian Pink Soup (Šaltibarščiai)?
Šaltibarščiai pairs beautifully with Lithuanian fried potatoes, cold boiled potatoes, or a simple rye bread. For a fuller meal, serve it alongside kugelis (potato pudding) or a side of smoked fish such as herring.
What are the most common mistakes to avoid when making Lithuanian Pink Soup (Šaltibarščiai) at home?
Common errors include over‑cooking the beets, which makes the skin hard to peel; using high‑moisture cucumbers that water down the soup; and not chilling the soup long enough, which prevents the pink color from deepening. Also, avoid adding too much salt before the chilling step; seasoning is best adjusted after refrigeration.
Why does this Lithuanian Pink Soup (Šaltibarščiai) recipe use kefir instead of regular milk or cream?
Kefir provides a tangy, slightly effervescent flavor and a natural thickness that balances the earthiness of the beets. Regular milk would be too bland, and cream would make the soup overly rich, masking the fresh garden notes that define Šaltibarščiai.
Can I make Lithuanian Pink Soup (Šaltibarščiai) ahead of time and how should I store it?
Yes, the soup improves after chilling. Prepare it up to step 10, cover, and refrigerate for at least 1 hour or overnight. Store in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and adjust seasoning if needed.
What does the YouTube channel My Name Is Andong specialize in?
The YouTube channel My Name Is Andong specializes in travel‑focused food adventures, exploring authentic dishes from around the world while sharing cultural background, cooking tips, and personal experiences with local chefs.
How does the YouTube channel My Name Is Andong's approach to Lithuanian cooking differ from other cooking channels?
My Name Is Andong emphasizes on‑site market visits, direct interaction with local experts, and a storytelling style that blends cultural history with step‑by‑step cooking. Unlike many channels that rely on studio setups, Andong brings viewers into the heart of Lithuanian neighborhoods, showcasing genuine ingredients and regional nuances.
Last updated: September 6, 2026
