Vegan Šaltibarščiai (Lithuanian Beet Soup)
A delicious plant-based twist on a traditional beet and yogurt soup served cold in Lithuania.
Equipment
- Immersion Blender
- food processor
Ingredients
- 3 medium beets cubed
- ½ cup reserved beet water from cooking optional
- 5 cups vegan 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 sliced green onion, and/or chives to garnish
- Cooked yukon gold potatoes and fresh dinner rolls
Instructions
- 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.
- Process the cucumber in a food processor into a small dice, or grate it.
- Process the beets in a food processer into small dice, or grate it.
- In a large bowl or container, combine the cucumbers, beets, green onions, 4 cups non-dairy yogurt, lemon juice, kala namak, and dill.
- Season to taste; and chill covered in the refrigerator for 24 hours.
- 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 smooth soup, use an immersion blender until desired consistency. Alternatively, puree a portion or all of the soup in high-speed blender or food processor.
- To serve, garnish with yogurt, sliced green onion, avocado, fresh dill and/or chives.
- This soup is traditionally served cold with warm Yukon gold potatoes and fresh rolls.
Notes
* Make your own yogurt using my easy Creamy Non-dairy Yogurt recipe.