Cold Pink Soup (Šaltibarščiai)

Cold Pink Soup (Šaltibarščiai)

This traditional Lithuanian dish is so refreshing to eat during summer time!

Chilled soup, also known as “Cold Borscht,” originates from Eastern European cuisine and has captured the hearts of food enthusiasts worldwide with its beautiful presentation and delightful taste.

The star ingredient of Cold Pink Soup is beetroots, which lend their striking pink hue to the dish. This soup becomes an ideal dish for hot summer days or as an appetizing starter to a more substantial meal.

cold pink soup saltibarsciai

Cold Pink Soup (Šaltibarščiai)

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine eastern european, european, lithuanian
Servings 4 people


  • 1 long cucumber or 3-4 smaller ones
  • 3 eggs
  • 500 g marinated beetroots
  • 4-5 scallions
  • 4-5 fresh dills
  • 1 kg kefir or soured milk
  • 500 g potatoes
  • 2 tsp salt


  • Set the eggs to boil for 5-7 minutes.
  • Peel the potatoes (or don't if they're fresh) and set them to boil for 15-20 minutes.
  • In the mean time cut the cucumbers, dills and scallions and put them in bowl.
  • Add the marinated beetroots with all the juices to the bowl as well.
  • When the eggs are boiled, slice them and add to the main mixture.
  • Pour in the kefir and add salt. Mix everything together.
  • Serve the cold pink soup with hot boiled potatoes on the side.


If the soup is too thick you may add some milk to it, so it get’s that “soupy” consistency.
Keyword cold soup, soup

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