Barbie Soup (Saltibarsciai)

Indulge in the vibrant flavors and colors of our Beetroot and Yoghurt Soup, a refreshing and

nutritious vegetarian dish that holds a special place in my heart. Having lived in Lithuania, I

have fond memories of enjoying this soup during the warm summer months, when the

sweetness of the beetroot and the tanginess of the yoghurt were the perfect accompaniment to

the long, sunny days. The soup's bright pink color and creamy texture made it a staple at family

gatherings and celebrations, and its delicate flavor was a perfect complement to the rich flavors

of traditional Lithuanian cuisine. As I grew older, I began to appreciate the soup's versatility

and adaptability, and I would often experiment with different ingredients and spices to create

new and exciting variations. Despite its many variations, however, the soup's essence remains

the same - a delicious and refreshing celebration of summer's sweetness and simplicity. This recipe is a modern twist on the traditional Lithuanian beetroot soup, which has been a

beloved staple in the country's cuisine for centuries. Each summer, Lithuanians would gather

in their gardens and kitchens to prepare this refreshing soup, using the freshest beetroot,

yoghurt, and dill from their gardens. The sweetness of the beetroot would be balanced by the

tanginess of the yoghurt, creating a perfect harmony of flavors that would be enjoyed by family

and friends alike. As I reminisce about my summers in Lithuania, I am reminded of the joy and simplicity of

traditional cuisine. The beetroot soup was always a highlight of our family gatherings, and its

flavor and aroma evoke memories of warmth, love, and laughter. Even now, as I prepare this

soup in my own kitchen, I am transported back to those carefree summer days, surrounded by

the people and flavors I love. Nutritional Value and Health Benefits Beyond its delightful taste and cultural significance, Beetroot and Yoghurt Soup offers an

impressive array of health benefits. Each serving is packed with essential nutrients that

contribute to overall well-being: Beetroots: These vibrant root vegetables are rich in vitamin C, which supports immune

function, and potassium, which helps regulate blood pressure. Beetroots are also known for

their high fiber content, aiding in digestion and promoting gut health. Yoghurt: A key ingredient in this soup, yoghurt provides probiotics that support a healthy

gut microbiome. It is also an excellent source of calcium, crucial for maintaining strong bones

and teeth, and protein, which is essential for muscle repair and growth. Dill: Besides adding a fresh and aromatic flavor to the soup, dill is rich in antioxidants and

vitamins A and C. It has been traditionally used for its digestive properties and may help

alleviate bloating and indigestion. Cucumber: This refreshing vegetable adds a crisp texture to the soup while contributing

hydration and a dose of vitamins and minerals, including vitamin K and potassium. Pickles: Adding a tangy punch to the soup, pickles are low in calories and provide beneficial

probiotics, similar to yoghurt, that support digestive health. Cooking Method and Serving Suggestions To prepare Beetroot and Yoghurt Soup, begin by boiling the eggs until hard-boiled,

approximately 10 minutes. While they cool in an ice bath, finely chop the pickles, dill, and

spring onion. Grate the cucumber finely and drain excess water. In a large mixing bowl, combine yoghurt, milk, grated beetroots, cucumber, pickles, dill, spring

onion, vinegar, salt, and pepper. Whisk thoroughly to achieve a thick soup consistency,

adjusting with water if needed. Once the eggs are peeled, serve the soup cold, garnished with sliced boiled eggs and

accompanied by potatoes of your choice—boiled, fried, or roasted—for a complete and

satisfying meal.

Pairing Suggestions:

Pair with roasted, boiled or fried potatoes and sour cream.

Note: if available subsitute yogurt and milk for kefir.

Nutritional Information:

Per serving: Calories: 250 Protein: 15g Fat: 10g Saturated Fat: 2g Carbohydrates: 30g Fiber: 5g Sugar: 10g Sodium: 200mg Potassium: 400mg Vitamin A: 20% of the Daily Value (DV) Vitamin C: 25% of the DV Calcium: 15% of the DV Iron: 10% of the DV

Serves: 4-6

Preparation time :20 minutes

Cooking time: 10 minutes

Ingredients:

- 4 eggs 

- 5 sprigs fresh dill

- 1 spring onion 

- 300 grams (10.5 oz) full fat unflavored yoghourt

- 2 large pickle

- 1 English cucumber

- 300 grams pre-grated marinated beetroots

- 1.5 tablespoons white vinegar

- 400 ml (13.5 fl oz) milk

- Salt, pepper to taste

Instructions:

1. Boil eggs until hard-boiled, approximately 10 minutes. Place in an ice bath for 5-10 minutes. 

2. During this time, finely chop the pickles, dill, and spring onion.

3. Grate the cucumber finely and drain to remove excess water.

4. In a large mixing bowl, combine yoghurt, milk, beetroots, cucumber, pickles, dill, spring onion,

vinegar, salt, and pepper. Whisk thoroughly to create a thick soup consistency. Add water if necessary

to adjust thickness.

5. Once boiled, peel the eggs.

6. Serve the soup cold, garnished with the boiled eggs and accompanied by potatoes of your choice

(boiled, fried, or roasted).