IllustrationIllustration – not a dish we made, so it may look a little different. Photo: Ralf Roletschek, CC BY-SA 3.0, Wikimedia Commons.
Šaltibarščiai – cold beetroot soup, dairy-free (with soya yoghurt)
Pink summer for people who can't have dairy, too. Tastes exactly as it should.
⏱ 20 min · serves 2 · Lithuanian home cooking · Not spicy at all
Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Soya
Ingredients (serves 2)
- Soya yoghurt (plain, unsweetened)500 g
- Beetroot (cooked, e.g. vacuum-packed)250 g
- Cucumber200 g
- Potatoes (raw)400 g
Also: Dill, chives, lemon juice, salt, cold water
Method
- Get ready: wash the potatoes, cover with water, add a little salt and cook over medium heat for 20–25 min, until a knife slides in easily.
- Use ready-cooked beetroot (e.g. vacuum-packed). If yours are raw, cook them in advance over medium heat for 45–60 min and let them cool.
- Peel the beetroot and grate it or cut it into thin strips; do the same with the cucumber. Finely chop the dill and chives.
- In a bowl, thin 500 g soya yoghurt with cold water to the thickness you like (about 200–300 ml). Add the vegetables and herbs.
- Season with lemon juice and a little salt. Chill in the fridge while the potatoes cook – longer if you have the time.
- Serve the šaltibarščiai with hot potatoes.
Tips
- Choose unsweetened plain soya yoghurt – with a pinch of salt and some lemon it tastes like the real thing.
- A vegan version – here the protein comes from the soya yoghurt.
- Šaltibarščiai taste best after at least 30 min in the fridge.
How much should you actually eat?
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.