A traditional staple of Lithuanian summers, the beloved pink soup known as šaltibarščiai is evolving with modern dietary trends and food safety technologies, according to a leading food science expert.
As the Vilnius Pink Soup Fest approaches, Aelita Zabulionė, head of the Sensory Analysis Research Laboratory at Kaunas University of Technology (KTU), offered insights into the past, present, and future of the chilled beetroot-based soup. A press release from KTU.
Šaltibarščiai is incredibly versatile, it can serve as a light snack or a full meal, and it can be easily adapted to suit individual dietary needs, Zabulionė said. “Adding more grated cucumber makes the soup thinner and lower in calories. As a light snack, simply add a little salt and fresh herbs to kefir or sour milk.”
Originating in the 18th century, šaltibarščiai is typically made from kefir or sour milk, grated beets, cucumbers, dill, and hard-boiled eggs, and served cold, often with a side of hot potatoes. While the core ingredients remain familiar, the methods of preparation and storage have shifted significantly over time.
Zabulionė cautioned, however, that health benefits depend on several factors, including preparation, frequency of consumption, and the overall diversity of one’s diet.
“The rennet, yoghurt or kefir used to make šaltibarščiai are live fermented products that are good for your health and rich in beneficial microorganisms. However, the medium is also conducive to the growth of harmful microorganisms,” she said. “For this reason, the pink soup should be kept refrigerated until consumption and not left in a hot environment for any longer than necessary.”
She also stressed the importance of food safety, particularly with raw herbs, vegetables, and eggs. All vegetables should be washed thoroughly under running water. Eggs should be scrubbed with a baking soda solution before cooking, and surfaces sanitised afterwards.
“If šaltibarščiai is to be eaten over a longer period, it is best to hard-boil the eggs and not add them to the dish straight away,” Zabulionė advised.
Changes in agricultural technology have also influenced how the dish is made. Historically, the soup was prepared with beet leaves and stems rather than the root. Today’s pink hue is a result of widespread access to preserved autumn-harvest beets, made possible through vacuum packaging and low-temperature pasteurisation.
“We have a wide variety of vegetables and greens all year round, which is not a bad thing,” Zabulionė noted – not because of preservatives, but because of improvements in food storage.
Older versions of šaltibarščiai were more complex and luxurious, including ingredients like cooked meat, fish, grits, cauliflower, and even crayfish tails.
“Although I find it hard to imagine such combinations on a table today, it seems that this was more than just a quick and easy dish,” said Zabulionė. “This recipe could be transformed into something very luxurious and sophisticated.”
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