Pink Beetroot Soup – The Best of Lithuanian Summer

Have you ever heard of the pink, cold, beetroot soup? If you’re a fellow Lithuanian, you know it very well. But since foreigners rarely know it, I wanted to share a recipe.

Lithuanian Summer never goes without this soup. It’s our symbol of the warm season, sunny days, and light food. It might seem strange since it’s pink. But try it at least once. I’m pretty sure you’ll like it.

For 4 eaters


  • 1 jar of canned beets (400 – 450 g)
  • 1 small cucumber
  • salt
  • pepper
  • dill
  • chives
  • 1 spoon of apple vinegar
  • 1 liter kefir
  • 2 eggs
  • 10 potatoes


Peel potatoes, slice them in half and boil for 20-30 minutes until they’re done. You can check if they’re well-boiled by sticking them with a not-sharp table knife. If it goes through the potato easily, it’s done. At the same time, boil the eggs for 10 minutes.

Then, cut the cucumber. I like to cut it into four long triangle parts and then cut them into small pieces. In a large bowl add beetroots, cucumber, a pinch of salt, and 1/4 teaspoon of pepper. Finely chop dill and chives. Set some of the greens apart for the decoration, and add the rest of them to the bowl. Pour vinegar and kefir onto the ingredients and stir them well.

Once the eggs are boiled, peel them and chop into small pieces.

When the potatoes are boiled, put them into a large plate to share and sprinkle with half of the greens.

Pour the pink soup into bowls, add the eggs on top and sprinkle with greens.

The delicious beetroot soup is ready!

Skanaus! As we say in Lithuania. Enjoy!