Pink Soup: A Lithuanian Cold Beet Soup You’ll Have to Try
Pink soup is a traditional Lithuanian cold beet soup that completely changed my mind about beets! Before visiting Vilnius, I honestly couldn’t stand them. I had tried roasted beets, beets mixed with other fall vegetables, and even homemade beet chips. Unfortunately, every attempt left me with the same problem: that earthy, dirt-like flavor I just couldn’t get past. I wanted to enjoy these beautiful vegetables, but nothing seemed to work. Thankfully, a few weeks in Vilnius, Lithuania, gave me the opportunity to try one of the country’s famous dishes, and I finally found a beet recipe I genuinely enjoy!
Now, I know what you’re thinking. Bright pink soup? Really? I’ll admit that the color looks a little different if you’ve never seen it before. Give it a try and you’ll discover a refreshing, creamy soup filled with fresh vegetables, herbs, and plenty of flavor. Plus, a hard-boiled egg on top makes each bowl feel like a complete meal.
This Lithuanian pink soup, also known as šaltibarščiai, is super popular during the summer. You cook the beets briefly, let them cool, grate the remaining vegetables, and stir everything together. After a little time in the refrigerator, lunch is ready!
Even better, this recipe gives beets a completely different personality than the roasted or baked versions I had tried before. The tangy milk mixture, sour cream, crunchy radishes, cool cucumbers, and fresh dill balance the earthy flavor of the beets. The vegetables create a refreshing soup that tastes bright, creamy, and delicious.
If you’ve been trying to find a way to enjoy beets, I encourage you to give this Lithuanian pink soup a chance. You might be surprised by how much you enjoy it!
What Is Pink Soup?
Pink soup is a cold Lithuanian beet soup traditionally made with cooked beets, kefir or another cultured dairy product, cucumbers, fresh dill, and other simple ingredients. In Lithuania, it is called šaltibarščiai, which refers to cold borscht or cold beet soup.
Although beet soup recipes vary across Eastern Europe, Lithuanian pink soup has its own distinctive look and flavor. The combination of bright red beets and creamy dairy creates that unmistakable pink color. Meanwhile, fresh herbs and crunchy vegetables add flavor and texture without making the soup feel heavy.
You’ll often see this soup served with hard-boiled eggs and potatoes. Some people like the potatoes on the side, while others eat them separately as part of the meal. For this recipe, I top each bowl with half of a hard-boiled egg.
Another thing I love about pink soup is how easy it is to prepare ahead of time. Since you serve it cold, you can make it in advance and let the flavors develop in the refrigerator. It truly is an excellent option for summer lunches, light dinners, picnics at home, or a refreshing addition to a warm-weather meal.
And yes, that color really is natural! You don’t need food coloring to achieve the beautiful pink shade. The beets do all the work themselves.
Why You’ll Love This Lithuanian Pink Soup Recipe
It’s a delicious way to try beets. If you’re like me and have struggled to enjoy beets in the past, this recipe is worth trying. The creamy, tangy base and fresh vegetables balance their earthy flavor, making the overall taste very different from roasted beets.
You don’t need fancy ingredients. Fresh beets, radishes, cucumbers, garlic, herbs, milk, and sour cream make up the foundation of this recipe. You can find these ingredients at most grocery stores, and you might already have several of them in your refrigerator.
It’s perfect for warm weather. Since this soup is served cold, it makes a refreshing lunch or dinner when the weather heats up. You only need to cook the beets briefly, so you won’t spend hours in a hot kitchen.
The color is unforgettable. Bright pink soup is a conversation starter! Serve it to your family or friends, and don’t be surprised if someone asks how you made it so pink.
You can prepare it ahead of time. In fact, I recommend allowing the soup to chill for at least 45 minutes, even an entire day before serving. That gives the ingredients time to blend and ensures the soup is properly cold.
Ingredients for Pink Soup
Here is everything you’ll need to make this Lithuanian cold beet soup at home.
- Beets with their greens: You’ll need two large beets. The beets provide the signature color and earthy flavor.
- Water: Two cups of water help cook the shredded beets and create the base of the soup.
- Lemon juice: You’ll use lemon juice twice in this recipe. First, it cooks with the beets. Then, it adds acidity to the milk to create a tangy, sour-milk mixture.
- Radishes: Four radishes bring a crisp texture and a mild peppery flavor. Grating them helps distribute their flavor throughout the soup.
- Mini cucumbers: Two mini cucumbers add freshness and crunch. They also complement the creamy dairy base.
- Garlic: Two garlic cloves add a little savory flavor. Grate them finely so they blend well with the other ingredients.
- Fresh dill: A quarter cup of chopped fresh dill gives the soup its unmistakable herbal flavor. Dill is common in Lithuanian and other Eastern European dishes, and it is delicious with the beets and cucumbers.
- Fresh chives: A quarter cup of chopped chives adds a mild onion flavor without overpowering the other ingredients.
- Milk: Two cups of milk, combined with lemon juice and left to sit for 10 minutes, create the tangy dairy component of this recipe.
- Sour cream: One cup makes the soup creamy and gives it additional tang.
- Sea salt and black pepper: These simple seasonings bring the flavors together.
- Hard-boiled eggs: Four eggs provide the finishing touch. Halve them and place one half on top of each serving.
Why Do You Add Lemon Juice to the Milk?
You might be wondering why this recipe calls for adding lemon juice to milk instead of simply pouring the milk straight into the soup.
The lemon juice acidifies the milk, causing it to develop a slightly thickened, tangy quality similar to soured milk or a simple buttermilk substitute. After sitting for about 10 minutes, it adds a little more acidity to the soup.
Combined with the sour cream, this mixture gives the pink soup its creamy, refreshing character. However, remember that milk mixed with lemon juice is not identical to traditional Lithuanian kefir. This recipe uses an accessible substitute to create a similar tangy effect with ingredients you can easily find.
How to Make Pink Soup
Making homemade pink soup is much easier than you might expect. Once the beets have cooled, most of the work involves grating vegetables and stirring everything together.
Step 1: Prepare the Beets
First, wash and peel the two large beets. Next, grate them using a box grater and place the shredded beets in a large stockpot.
Beets can stain your hands and cutting board, so you may want to wear kitchen gloves to avoid pink fingers. You can also use a cutting board that won’t show stains easily.
Step 2: Cook the Shredded Beets
Add two cups of water and three tablespoons of lemon juice to the stockpot with the shredded beets. Bring the mixture to a boil, then reduce the heat and simmer for five minutes.
This short cooking time softens the beets while allowing them to retain their color. After five minutes, remove the pot from the heat and let the beets cool completely.
Don’t rush this step! The beet mixture needs to cool before you add the dairy ingredients. Otherwise, the warm beets could heat the milk and sour cream, affecting the soup’s texture and temperature.
Step 3: Grate the Remaining Vegetables
While the beets cool, wash the radishes and mini cucumbers. Using a box grater, shred the radishes, cucumbers, and garlic cloves.
Grating the vegetables helps them blend into the soup instead of leaving you with large, awkward chunks. Additionally, it allows you to enjoy a little of everything in each spoonful.
If your cucumbers have especially watery centers, you can remove some of the seeds before grating them. This step is optional, but it may help if you prefer a thicker soup.
Step 4: Prepare the Sour Milk
Pour two cups of milk into a small bowl and stir in two tablespoons of lemon juice. Allow the mixture to sit for 10 minutes.
During this time, the lemon juice will acidify the milk and give it a slightly tangy quality. Meanwhile, you can chop your fresh dill and chives if you haven’t already prepared them.
Step 5: Combine the Soup Ingredients
Once the beets have cooled completely, add the sour milk mixture and one cup of sour cream to the stockpot.
Stir everything together until the dairy ingredients are incorporated. Then, add the grated radishes, cucumbers, and garlic.
Next, stir in the chopped dill, chopped chives, sea salt, and black pepper. Mix thoroughly so the vegetables and herbs are distributed throughout the soup.
At this point, you’ll see the color transform into that gorgeous, vibrant pink shade. It really is amazing how naturally the beets color the entire pot!
Step 6: Chill Before Serving
Cover the stockpot and refrigerate the soup for at least 45 minutes. You can also prepare it ahead of time and refrigerate it for up to two days, provided it has been kept properly chilled.
Although you might be tempted to dig in immediately, give the soup time to become thoroughly cold. The chilling period also allows the flavors to blend, making each serving refreshing and flavorful.
Step 7: Add the Eggs and Serve
When you’re ready to eat, ladle the pink soup into bowls. Finally, cut the hard-boiled eggs in half and place one half on top of each serving.
Serve immediately while the soup is cold. If you want to make your meal more substantial, enjoy it with boiled potatoes on the side or a slice of homemade bread.
Now comes the fun part: take a look at that beautiful pink bowl and enjoy your homemade taste of Lithuania!
Tips for Making the Best Pink Soup
Let the beets cool completely. This is one of the most important steps. Adding sour cream and milk to hot beets can warm the soup and affect its texture. Therefore, give the beet mixture enough time to cool before continuing.
Use fresh herbs whenever possible. Fresh dill and chives contribute a lot of flavor to this recipe. Dried herbs won’t provide quite the same fresh taste, so I recommend using fresh ones if they’re available.
Grate the vegetables evenly. Smaller, evenly grated pieces distribute more easily throughout the soup. As a result, you get a better balance of beet, cucumber, radish, and garlic in each bite.
Taste before chilling. Once you’ve mixed everything together, taste the soup and adjust the salt and pepper if needed. Keep in mind that cold foods can taste a little less seasoned than warm foods, so check the flavor again before serving.
Give it enough time in the refrigerator. At least 45 minutes of chilling helps the soup reach the right temperature. If you make it the day before, you’ll have one less thing to prepare when it’s time to eat.
Keep the eggs separate until serving. For the prettiest presentation, store the hard-boiled eggs separately and cut them just before serving. Then, place a halved egg on each bowl.
What Does Pink Soup Taste Like?
If you’ve never tried Lithuanian pink soup, you might find it difficult to imagine what it tastes like. The color is striking, but the flavor is much more familiar than you might expect.
The beets provide an earthy, slightly sweet base. However, the lemon juice and sour cream bring a tangy flavor that balances the sweetness. Cucumbers contribute a fresh, cooling quality, while radishes add a mild peppery bite.
Meanwhile, garlic gives the soup a savory note, and dill and chives bring a fresh herbal flavor. The result is creamy, tangy, and refreshing without feeling heavy.
For me, the biggest surprise was how much I enjoyed the beets themselves. I had spent years trying different beet recipes without finding one I liked. Roasting them didn’t help, and beet chips weren’t the answer, either. Fortunately, the combination of dairy, fresh herbs, and crunchy vegetables in pink soup finally made beets appealing to me.
Of course, everyone’s taste is different. Nevertheless, if you’ve disliked beets in the past, this recipe offers a different way to experience them.
What to Serve With Lithuanian Pink Soup
Pink soup makes a lovely light lunch, but you can also serve it as part of a larger meal. Since it has a creamy base and plenty of vegetables, choose accompaniments that complement its fresh flavor.
- Boiled potatoes: Warm or chilled boiled potatoes are a traditional accompaniment to Lithuanian pink soup. Their mild flavor works well with the tangy soup.
- Homemade bread: Serve a slice of crusty homemade bread alongside your bowl. It’s especially good if you enjoy bread with lunch.
- Open-faced sandwiches: A simple sandwich with cheese, sliced vegetables, or your favorite savory filling makes the meal more substantial.
- A fresh summer salad: If you’re serving pink soup at a summer lunch, a simple salad can round out the meal without making it feel too heavy.
You don’t need an elaborate menu, either. A bowl of cold pink soup, a hard-boiled egg, and a few boiled potatoes can make a satisfying meal.
How to Store Leftover Pink Soup
Store leftover pink soup in an airtight container in the refrigerator. Since this recipe contains milk and sour cream, keep it refrigerated at 40°F or below.
For best quality, enjoy the soup within two to three days of preparation.
If possible, store the hard-boiled eggs separately and add them just before serving. That way, the eggs stay fresh and the soup is easy to portion.
Before serving leftovers, stir the soup well because some of the ingredients may settle during refrigeration. You can also taste it and adjust the seasoning if needed.
Because this is a cold dairy-based soup, don’t leave it sitting at room temperature for extended periods. Return leftovers to the refrigerator promptly, and discard the soup if it has been left out for more than two hours, or one hour when temperatures exceed 90°F.
Frequently Asked Questions
Is pink soup a traditional Lithuanian dish?
Yes! Pink soup, known as šaltibarščiai, is a popular Lithuanian cold beet soup. It is especially associated with warmer weather and is commonly made with beets, a cultured dairy base, cucumbers, and fresh dill.
Why is Lithuanian pink soup so bright pink?
The beets naturally release their deep red color into the liquid. When the beet mixture combines with the milk and sour cream, the color becomes bright pink. No artificial food coloring is necessary.
Can I make pink soup ahead of time?
Absolutely! In fact, making it ahead is convenient because the soup needs time to chill. Prepare the soup, cover it, and refrigerate it for up to two days. Add the halved hard-boiled eggs just before serving.
Can I use kefir instead of milk and lemon juice?
Yes. Kefir is a traditional ingredient in many Lithuanian pink soup recipes and provides a naturally tangy flavor. However, it will change the proportions and consistency of this particular recipe, which was developed using milk, lemon juice, and sour cream. If you substitute kefir, add it gradually and omit the sour cream and sour milk.
Can I make pink soup without sour cream?
You can experiment with plain yogurt or additional kefir, although the flavor and texture will differ from this version. Choose an unsweetened dairy product with a tangy flavor, and stir it in after the beets have cooled.
Do you eat pink soup hot or cold?
Pink soup is served cold. After cooking the beets, you must allow them to cool before adding the dairy ingredients. Then, refrigerate the finished soup for at least 45 minutes before serving.
Can I freeze pink soup?
I don’t recommend freezing this recipe. The cucumbers, milk, and sour cream may separate or develop a watery texture after thawing. Instead, make a batch small enough to enjoy within a few days.
What if I don’t like beets?
I understand! Before trying this recipe in Vilnius, I had tried beets prepared several different ways and disliked them all. Pink soup was the recipe that finally changed my mind. The tangy dairy, fresh herbs, and crunchy vegetables balance the earthy beet flavor. If you haven’t enjoyed beets before, it may be worth trying them in this form.
Give Pink Soup a Try!
I’ll admit that I never expected a bowl of bright pink soup to become one of my favorite discoveries from our time in Lithuania. After all, I had spent years trying to find a beet recipe I actually enjoyed, and nothing had worked.
Then we visited Vilnius and tried šaltibarščiai. Suddenly, those beautiful vegetables I’d struggled to appreciate had a new place in my kitchen and even the garden!
This recipe is simple, refreshing, and full of fresh ingredients. Plus, you can make it ahead of time, which makes it especially convenient during the warmer months.
So, if you’ve always avoided beets because of their earthy flavor, don’t write them off just yet. Try this Lithuanian pink soup, chill it well, add a hard-boiled egg, and see what you think. You might discover a new favorite, too!
More Soup Recipes
White Bean and Ham Soup
California Medley Soup
French Onion Soup
Cold Beet Soup (Pink Soup)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2 cups Water + 3 tbsp lemon juice
- 2 Large beets + greens
- 4 Radishes
- 2 Mini cucumbers
- 2 Garlic cloves
- 1/4 cup Fresh dill, chopped
- 1/4 cup Fresh chives, chopped
- 2 cups Milk + 2 tbsp lemon juice
- 1 cup Sour cream
- 1½ tsp Sea salt
- 1/2 tsp Black pepper
- 4 Hard boiled eggs
Instructions
- Wash, peel, and grate the beets into a large stock pot.
- Add 2 cups of water and 3 tbsp of lemon juice to the stock pot.
- Bring to a boil and simmer the shredded beets for 5 minutes.
- Remove from the heat and allow to completely cool.
- Using the box grater, shred the radishes, cucumbers, and garlic.
- In a small bowl, combine the milk and lemon juice. Allow to sit for 10 minutes.
- Add the sour milk and the sour cream to the stock pot.
- Stir in the shredded vegetables, chopped dill, chopped chives, sea salt, and black pepper.
- Refrigerate for at least 45 minutes or up to 2 days.
- When ready to serve, fill a soup bowl with the pink soup and top each bowl with a halved hard boiled egg.
Nutrition
