Zalbarsciai
The Russian Cookbook, published for American audiences in 1967, shares a version of this Lithuanian soup. Spelled Zalbarsciai in this collection, it is often written as “Šaltibarščiai” in other sources. However it is spelled, it is truly a refreshing chilled soup. It gets its vibrancy and tang from the combination of buttermilk, beets, and fresh herbs. It would be especially delicious served with warm potatoes, along with the traditional dollop of sour cream.
- 1 lb. canned whole beets, or 1 bunch of fresh beets, peeled and boiled until tender
- Juice from canned beets, or 1 cup of the water in which fresh beets were cooked
- 3 cups buttermilk
- 1 heaping tbsp. sour cream
- 2 hard-boiled eggs, chopped
- ½ fresh cucumber, peeled and diced
- ⅛ tsp. sugar
- 4 tbsp. minced spring onion tops
- 2 tbsp. minced fresh dill
- Bowl of sour cream (optional)
Grate beets and mix with juice from the can or 1 cup of water from the cooking of fresh beets. Chill thoroughly. When beet juice is very cold, mix in buttermilk, sour cream, chopped hard-boiled eggs, diced cucumber, and sugar. Sprinkle with minced onion tops and dill. Additional sour cream may be served in a bowl on the side.