Vegan Šaltibarščiai (Lithuanian Beet Soup)

A delicious plant-based twist on a traditional beet, cucumber, and yogurt soup served cold with fresh dill in Lithuania.

Last spring, I had the opportunity and privilege of traveling to Vilnius, Lithuania. While there, I was told that I had to try the infamous Šaltibarščiai or Lithuanian Beetroot (Beet) Soup. I like beets and enjoy trying new foods from around the world. So I went on a search for the hot pink soup.

And I didn’t have to travel far. I wasn’t exactly sure what I was expecting; but I didn’t realize that my soup contained sliced egg and fresh cream until after it was served. This is a photo of that experiment gone awry.

So, I ventured out again the next evening. Though this time I used my Happy Cow app on my phone to find a more comparable establishment for my tastes and lifestyle. I found this adorable little vegan cafe that served the most amazing cold beetroot soup. Instead of an egg, this version was served with sliced avocado and a loads of fresh dill.

The photo below is the result of that incredible and tasty adventure. I distinctly remember leaving that little cafe feeling very satisfied and happy. I think I could have eaten there every day for a very long while. Great food, great service, and great atmosphere.

So there you have it, two very different presentations of Lithuanian Beet Soup. Oh, and I found something very interesting. In all of my Google sleuthing, I found that almost every recipe for this distinctive soup contained the same ingredients: beets, yogurt, cucumber, spring onions, and dill.

I supposed it’s kind of like spaghetti or meatloaf in that the preparations, techniques, and ingredients are all very similar. And yet, there are definite nuances that make or break this vibrant cold beet soup.

The first thing I noticed is the variance in texture. The beets and cucumbers are grated or shredded, and the green onions are sliced or minced. Many cooks choose to keep this texture intact. It’s delicious and reminscint of borscht, which is another spectacular beet and vegetable soup. Though borscht is traditionally served hot.

Both of the servings of ŠaltibarščiaiI I ate in Vilnius were pureed. I’m not sure if this is because tourists tend to enjoy the texture more or if it’s the preferred way of preparing and serving Šaltibarščiai in Lithuania. What I do know is that I enjoyed both versions immensely. These photos showcase the two different versions of the same soup – one keeps the grated veggies intact, while the other is pureed smooth with an immersion blender.

Do you prefer your vegetable soups with chunky bits of texture that you can bite your teeth into? Or do you prefer to slurp smooth and creamy vegetable soups?

I don’t think it matters which method you choose to prepare and eat, as long as you do. I think it’s just a matter of preference.

When the grated veggies are left intact, it’s reminiscent of a really chunky applesauce. Though it isn’t chunky per se’. It has bits of beets, cucumber, and onion that you can savor and enjoy with every bite. On the other hand, when the soup is pureed, it’s an entirely different experience. I mean, it’s obviously the same exact soup, and yet, the mouthfeel is entirely different altogether.

Traditionally, this soup is made in the summer and served cold, alongside freshly boiled yellow potatoes and crusty whole grain rolls. Thus, I serve my cold beet soup with halved Yukon gold potatoes and Flax Dinner Rolls. They both pair very well with this soup. You can use any crusty or soft dinner rolls or bread. I love how it rounds out the meal and leaves me feeling extremely content.

So, if traditional Lithuanian Beet Soup uses cream and eggs like that first cafe I visited, how does one go about making a suitable plant-based version?

Great question!!

This Lithuanian Beet Soup incorporates my Creamy Non-dairy Yogurt, made of rolled oats and soaked nuts. You can use any kind of nut, though I typically use a blend that I get at Aldi. It contains a mixture of cashews, walnuts, and macadamia nuts. But any nut will do. The key is to take your time.

Since the recipe calls for five cups or 40 fluid ounces of plain unsweetened yogurt, I figured I needed to find a cost-effective solution. Non-dairy yogurt can get expensive, and acquiring plain unsweetened non-dairy yogurt is an almost nearly impossible task for me. I have the hardest time finding it in my local grocery stores.

So I make my own Creamy Non-dairy Yogurt using a yogurt starter. It’s extremely cost effective, especially when you need five cups of yogurt. And the results are incredible. The flavor, the texture, and the consistency – it’s just perfect for this cold and creamy Lithuanian Beet Soup.

So, as mentioned, this recipe calls for five cups of yogurt. Though you really only use four cups in the soup itself. The fifth cup allows you to garnish your soup.

Psst… don’t tell anyone, but I thoroughly enjoy spooning a dollop of yogurt atop my soup and swirling it around to see what results. It can be quite therapeutic. Seriously, any time you can express your creativity in cooking, take advantage and enjoy it.

Now, there’s one more interesting tidbit about this delectable Lithuanian Beet Soup. The color can be darkened or lightened, depending on your personal preference. What?? Yes, indeed.

So, if you prefer a dark rich magenta like the soup pictured in these photos, simply add about half of a cup of beet juice into your soup. It will instantaneously darken your soup to a gorgeous dark pink. I especially love how intensely pink this soup is in direct sunlight. The colors are unreal.

On the other hand, if you want a shocking pesto-bismol-type pink hue, don’t add the beet water. Instead, add an extra half cup to cup of yogurt. The soup will be lighter than the ones in these photos. The choice is yours. I personally enjoy the dark magenta.

I hope you enjoy this Lithuanian Beet Soup as much as I do.  Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   I’m just starting out and would love to see your results.  Enjoy!!

Ingredients

• 3 medium beets, cubed
• ½ cup reserved beet water from cooking (optional)**
• 5 cups Creamy Non-dairy Yogurt, divided*
• 2 large seedless cucumbers
• 6-7 green onions, minced
• 1-2 Tbsp fresh lemon juice
• 1 tsp fresh dill, minced
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• ¼ tsp Kala namak  (optional)
• Salt and pepper to taste (optional)
• 1 cup unsweetened plant milk (optional)
• Fresh dill, yogurt, sliced green onion, sliced avocado, and/or chives to garnish
• Cooked yukon gold potatoes and fresh dinner rolls

Instructions

1. In a large pot, cover the beets with water and boil until tender, about 30 minutes.  Drain the beets, reserving ½ cup of the cooking liquid (beet water) if you’d like a darker and richer color soup.  If you prefer a lighter hot pink color, use more yogurt or unsweetened plant milk instead.

1. Process the cucumber in a food processor into a small dice, or grate it.
2. Process the beets in a food processer into small dice, or grate it.

1. In a large bowl or container, combine the cucumbers, beets, green onions, vegan yogurt, lemon juice, kala namak, and dill.  
2. Season to taste; and chill covered in the refrigerator for 24 hours.

1. The next day, stir in 1 cup plant milk.  This will lighten the color a little and thin down the soup a little.  If you want a smoother soup, use an immersion blender until desired consistency. Alternatively, puree a portion or all of the soup in high-speed blender or food processor.

1. To serve, garnish with sliced green onion, yogurt, fresh dill, avocado, and/or chives.
2. This soup is traditionally served cold with warm Yukon gold potatoes and fresh rolls.

Notes

* You can purchase commercial unsweetened plain non-dairy yogurt. Or you can make your own yogurt using my easy Creamy Non-dairy Yogurt recipe, which coincidentally makes the exact amount needed for this soup.

This soup is best made the day before you want to enjoy it. It takes time for all of the flavors to meld. Keep stored in the refrigerator for up to five days. Makes for incredible lunches since no heating is required.