Šaltibarščiai is the electric-pink Lithuanian cold beet soup made with kefir, boiled potatoes, dill and cucumber: the summer canon eaten across Vilnius from June to August.

The pink soup traces to Polish-Lithuanian Commonwealth tables and shares roots with Polish chłodnik. The kefir base distinguishes the Lithuanian version. Šaltibarščiai is so signature in Vilnius summer that the city runs the Pink Soup Fest every June with parade and tasting stops. Eat it everywhere from Etno Dvaras to Senoji Trobelė to Užupio Kavinė through summer.

Where to eat Šaltibarščiai in Vilnius

5 editor picks for Šaltibarščiai in Vilnius, ranked by editorial score. All Vilnius signature dishes · Šaltibarščiai across every city.

Make it at home

Serves 430 minEasy

Ingredients

  • 500 g cooked beetroot, peeled and grated or julienned
  • 1 cucumber, finely diced
  • 4 hard-boiled eggs, halved
  • 4 boiled potatoes (served separately, hot)
  • 1 litre kefir (full-fat preferred)
  • 200 ml cold water
  • 1 small bunch fresh dill, chopped
  • 4 spring onions, finely sliced
  • Salt and white pepper
  • Juice of half a lemon

Method

  1. Combine kefir and cold water in a large bowl. Whisk until smooth.
  2. Add grated beetroot, cucumber, half the dill, all spring onions, salt, pepper and lemon juice. Stir well.
  3. Chill in the refrigerator for at least 30 minutes; serve cold.
  4. Boil potatoes separately; keep them hot until serving.
  5. Ladle soup into bowls. Top with halved boiled eggs and remaining dill. Serve with hot boiled potatoes on the side.

Editor tip. Serve the boiled potatoes hot and separate; eaten alongside, not in. Use full-fat kefir for the proper Lithuanian texture.

Common allergens: Dairy.