At first I was going to make regular borscht using cabbage, beets, carrots and lentils, but then Nomad found these Lithuanian beet soup recipes which sounded more interesting. Soup was nice, and it would be a great starter for a dinner on a hot summer day.
The soup is usually made of buttermilk, but we used oat milk. Boiled eggs are also often used to the soup or the bowl of soup is topped with some boiled egg, but we just omitted them. If you’d like to get some protein to the soup, crumbled tofu would probably work fine. I think Šaltibarščiai is not usually served with sour cream, but I think a dollop of plain soy yogurt was nice, so I added some to my soup bowl.
10 small beets
water for boiling
2/3 big cucumber
1 small red onion
5 dl beet boiling water
5 dl oat or soy milk
2 tsp dried dill or parsley OR 2 tbsp fresh
1,5 tbsp lemon juice
salt and pepper
plain soy yogurt for serving (optional)
Boil the beets, save 5 dl boiling water and let cool. Peel and grate cooled beets. Chop cucumber and onion. Mix grated beets, cucumber, onion and reserved boiling water. Add enough plant based milk to get desired consistency. Season with dill, lemon juice, salt and pepper. Refrigerate about an hour before serving.