The Literate Chef

Saltibarsciai a la Serge

In Recipes, Soups, Vegetarian Meals on May 8, 2012 at 7:12 PM

                                Cold Lithuanian Borscht Soup from Kaunas

Saltibarsciai a la Serge

 (Preparation time 20 minutes, makes 2 quarts of soup)


2 lbs. of pickled beets, coarsely chopped with about 24 oz. of their pickling marinade.
1 cucumber, peeled and chopped
4 scallions, cleaned and chopped, both white and green parts
2 tbsp. of chopped fresh dill
Fresh ground black pepper
1 quart of plain Kefir
1 & 1/4 cups of sour cream


1.    Combine the beets, cucumber,scallions, dill and black pepper in large bowl and mix well.
2.    Add the beet pickling marinade and the Kefir and stir well
3.    Add sour cream to thicken soup and keep stirring until the sour cream is fully mixed in.

Serve soup cold. In Lithuania it is served with sides dishes of boiled potatoes topped with dill and/or hard boiled eggs.


Please See: A Visit to Lithuania

  1. “Borscth Belt” The name comes from borscht, a soup that is popular in many Central and Eastern European countries and was brought from these regions by Slavic, Ashkenazi Jewish immigrants and lastly by The Literate Chef to the United States, where it remains a popular dish in these ethnic communities as well.

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