by Mitch Samples

Šaltibarščiai is a Lithuanian beet, cucumber, and kefir soup seasoned with dill and boiled eggs. It is served cold and typically paired with a nice bread and some roasted potatoes. Super tasty and super healthy, and super quick to make, making it a win-win when you’re pressed for time and need a quick refreshing, nutritious meal for the family on a hot spring night. The abundance of beets and cucumbers makes it a winner this time of year. Most importantly, all the ingredients, except for the salt and Kefir can be found at the Market today. Thanks, once again to Vyte Danileviciute for sharing this amazing recipe with me!

Saltibarsciai – 4 servings

8 oz. Beets, boiled or roasted
8 oz. Cucumber
5 Scallions, green tops only, finely chopped
1 Tbs fresh Dill, chopped plus extra to garnish
1 Qt. Kefir
Salt, to taste
4 Hard-Boiled Eggs

1. Cook fresh beets by boiling* or roasting until soft. Well Fed Farm has amazing beets!
2. When the beets have cooled grate them into a bowl
3. Peal and grate the cucumber and add it to the bowl with the beets. If you are using cucumbers standard cucumbers make sure to remove the seeds if English cucumbers use the whole thing. You can fine dice these if you wish for a contrast to the beets, but I think the flavor is better when they are grated.
4. Add the chopped onions and dill to the bowl.
5. Stir in the Kefir. Note: buttermilk or yogurt can be used in place of kefir if you prefer.
6. Season to taste with salt

To Serve: Divide the soup evenly into 4 bowls and float two halves of a hard-boiled egg on top. Garnish with additional fresh dill. This dish is typically served with some nice warm roasted or boiled new potatoes on the side, some pickles, and a nice rustic bread.

*To Boil Beets:
Place whole, unpeeled beet in a pan of adequate size to hold them covered by about an inch with cold water. Bring the water to a boil on high heat and reduce to a simmer. Simmer beets for 30 minutes to an hour, until they can be easily pierced with a paring knife or fork. Carefully drain the hot water from the pan and cover the beets with cold water to cool. When they are cool enough to handle trim the root and stem ends, if any. At this point the skin of the beet can be easily rubbed off with you fingers or a cloth. Keep in mind that these will stain, so if you opt for a cloth understand it will be stained red. I often use a paper towel.

If you have any questions, see me at the market or feel free to e-mail me at mtsamples@gmail.com