Cold Borscht - Lithuanian Beetroot Soup Recipe

Cold Borscht is a vibrant, chilled soup made with kefir, beetroot, fresh herbs and eggs. This Lithuanian Cold Soup is a summer staple across Eastern Europe.

Cold Borscht is one of those dishes that catches you by surprise. It’s refreshing, tangy, and boldly colourful – the kind of soup that instantly cools you down while delivering a punch of earthy and zesty flavour. Originating from Lithuania and known locally as Šaltibarščiai, this bright pink bowl of joy is deeply rooted in Eastern European food culture, and I'm here to tell you – it's absolutely worth trying.

Every time I make it, I’m reminded of those warm, late summer evenings where all you crave is something light, cold, and satisfying. This dish answers that craving in every possible way. And the best part? You don’t need to be a pro in the kitchen. It’s incredibly easy to put together, and I’ll walk you through every step.

Why Cold Borscht Deserves Your Attention

Cold Borscht isn’t just a recipe – it’s part of the culinary DNA of countries like Lithuania, Latvia, my lovely Estonia, Belarus, and Russia. Think of it as the summer cousin of the more widely known hot borscht, but with a bright, tangy twist. Traditionally made with kefir (a fermented milk drink), beets, dill, scallions, radishes, and topped with hard-boiled eggs, this cold soup is the epitome of seasonal, cooling food.

In Lithuania, where it’s affectionately called Šaltibarščiai, Cold Borscht is practically a national treasure. You’ll see it on menus everywhere during the warmer months. Families often prepare it in huge batches and let it chill for hours – giving the flavours time to develop and deepen.

Honestly, it’s hard to believe how well these simple ingredients work together, but once they’ve chilled and melded in the fridge, it turns into something far greater than the sum of its parts. That’s why I always recommend preparing it ahead of time – it’s 100% worth the wait.

This version of Cold Borscht is one I’ve refined after many summer dinners and taste tests. I stay close to the Lithuanian traditional recipe, but I make it weeknight-friendly by using cooked beetroot. I recommend using the ready-cooked variety – it saves time and works brilliantly in this recipe. (In fact, I often use it in other dishes too - in salads or soups.)
While every family has their own Cold Borscht twist — some add cucumber, vinegar, or pickled beetroot — this base version gives you a balanced canvas to build upon. The secret, though? Letting it chill in the fridge. That step is non-negotiable. The flavour needs time to settle, and after a couple of hours, it transforms into a totally different experience. Fresh, tangy, slightly sweet, and deeply satisfying.

Ingredients for Cold Borscht

Here is my list of ingredients, that I use for this recipe. As I already mentioned earlier in the text, every family has it's own recipe. You can add cucumbers, different herbs, change kefir to other fermented milk products (Rjazhenka, Pahta, even Ayran!). The main ingredient is beetroot, all the rest is your choice!

• Cooked Beetroot - The heart of the soup. Earthy and slightly sweet, it gives Cold Borscht its signature pink hue. I prefer using ready-cooked beetroot because it saves time and still gives great texture. If you're starting from raw, roast rather than boil — the flavour is more concentrated. Scrub them, wrap in foil, and roast until tender.
• Radishes - Sharp, crunchy, and peppery. I slice them into thin strips to keep a bit of bite. They cut through the creaminess and add refreshing texture.
• Fresh Dill - This herb brings a clean, citrusy aroma that defines so many Eastern European dishes. You want plenty of it. Never dried — always fresh.
• Green Onions (Scallions) - These give the soup its subtle onion note without overpowering. Their mild flavour balances the tang of kefir.
• Garlic - A few cloves, finely minced or grated. I like grating it in — it disappears into the base but leaves that lovely warmth in the background.
• Full-Fat Sour Cream - Essential for extra body. I always use full-fat sour cream because it helps make the kefir base richer, smoother, and more stable. This combo doesn’t separate or turn grainy when whisked well.
• Kefir (full-fat) - Tart, tangy, and naturally probiotic. You need full-fat kefir to get the right consistency. Anything lower-fat tends to split and won't give you that creamy finish.
• Eggs (Boiled) - Classic topping — traditionally served halved. But here’s my tip: grate them instead. It looks amazing, it’s easier to eat, and it blends beautifully into the soup with every bite.
• Salt & Rainbow Pepper - Salt balances out the tangy dairy and beet sweetness. Rainbow pepper adds gentle heat and a pop of colour — but if you only have black pepper, that’s just fine too.

Instructions - How to Make Cold Borscht Šaltibarščiai

This is a super easy recipe. It doesn't require cooking (unless you’re boiling eggs or roasting raw beets) and comes together in four simple steps.
If you choose to roast the beets - just wrap each in the foil and roast for 40 mins - 1 hr (time depends on the beets size). Then cool down, peel and use.

1. Step 1: Thinly slice the beetroot and radishes into strips. Finely chop the dill and green onions. Place all the prepared ingredients in a large bowl.
   

2. Step 2: In another large bowl, pour in the full-fat kefir. Add the grated or finely minced garlic, the full-fat sour cream, and season generously with salt and rainbow pepper (or black pepper if that’s what you have).
   

3. Step 3: Using a whisk, gently whisk the kefir, sour cream, garlic, and seasonings until smooth and uniform. This step ensures there are no lumps and that the sour cream integrates fully with the kefir.

4. Step 4: Pour the whisked kefir mixture into the bowl with the prepared vegetables and herbs. Mix thoroughly to combine. Cover and place in the fridge for 2–3 hours until chilled enough. The flavour needs this time to fully develop. When ready to serve, taste again and adjust the salt and pepper if necessary. Serve with grated eggs on top (or halved eggs if preferred).

Two Extra Cooking Tips for Success:

• Tip 2: Whisk the kefir and sour cream separately before combining them with the veg. This step ensures you avoid any clumps and get that perfectly creamy base every time.
• Tip 1: Don’t shortcut the chilling step. The soup must rest in the fridge for at least a couple of hours. This allows the beetroot to infuse the kefir and for all the flavours to properly combine and evolve.

How to Serve and Store Cold Borscht

Serve it cold. Always. This dish is best eaten straight from the fridge, ice-cold and refreshing. Top each bowl with grated hard-boiled eggs and a scatter of dill. I highly recommend pairing it with:

• Boiled or baked potatoes – their warmth balances the chilled soup beautifully.
• Rye bread or sourdough – for that perfect Eastern European bite.

Storage Tips
Keep Cold Borscht in the fridge in a sealed container. It will stay fresh for up to 4 days. In fact, it’s even better the next day as the flavours intensify.

Really Useful Notes for Šaltibarščiai Recipe

1. Chill it before serving - Never skip the chilling time. The flavour evolves in the fridge, becoming more harmonious and deeper with every hour.
2. Use full-fat kefir and sour cream - The fat content is important – it prevents separation and gives that smooth, indulgent texture.
3. Whisk the kefir base thoroughly - Whisking the sour cream into the kefir is vital. It avoids lumps and gives a uniform creamy base.
4. Grate the eggs - I’ve tested both halves and grated – grated wins for texture, visual appeal, and easy eating.
5. Let the garlic mellow - Finely grated garlic disperses better and doesn’t overwhelm the soup with harshness.
6. Don’t skip the radishes - Their crunch and peppery notes are essential for contrast against the creamy base. The traditional recipe includes cucumbers. When using cucumbers, I prefer to cut it in matchsticks instead of grating - I want that crunchy texture in my bowl.
7. Taste before serving - Flavour settles as it chills, so do a final seasoning check before bringing it to the table.

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Cold Borscht – šaltibarščiai Lithuanian Chilled Beetroot Soup

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Cold Borscht, or Šaltibarščiai, is a refreshing Lithuanian Cold Soup made with kefir, beetroot, herbs, and boiled egg. Perfect for hot summer days and served chilled with rye bread or potatoes.

Ingredients

• 300 g (10.5 oz) cooked beetroot
• 5–6 radishes
• 3 sprigs fresh dill
• 3 stalks green onions
• 3–4 cloves (3–4 cloves) garlic
• 100 ml (½ cup) full-fat sour cream
• 1 litre (4 cups) full-fat kefir
• 4 hard-boiled eggs
• Salt, to taste
• Rainbow pepper or black pepper, to taste

Instructions

1. Thinly slice the cooked beetroot and radishes into thin matchsticks. You can grate the beets on grater. Chop the fresh dill and green onions finely. Place everything into a large mixing bowl.
2. In a separate bowl, pour the kefir and add the sour cream. Grate the garlic directly into the bowl. Season with salt and pepper. Use a whisk to mix everything until smooth.
3. Pour the kefir mixture into the bowl with the vegetables. Stir gently until everything is fully combined and evenly coloured.
4. Cover and refrigerate the soup for 2–3 hours. Before serving, adjust seasoning if needed. Serve cold with grated boiled egg on top, and warm boiled potatoes or rye bread on the side.

Notes

Always chill before serving – flavour improves significantly after 2+ hours.

Full-fat kefir and sour cream prevent separation and add creaminess.

Grated egg makes the dish easier to eat and prettier to serve.

Pre-cooked beetroot saves time and delivers great flavour.

Whisk the kefir mix thoroughly to avoid lumps.