Aukstā zupa is a refreshing Latvian cold soup with an unusual, deep pink color. It is made with beets, cucumbers, kefir, hard-boiled eggs, and milk sausage.
Šaltibarščiai (cold pink beet soup) is a Lithuanian dish--no matter what Latvians or Poles say! That said, neighboring countries have their own versions of this soup, and in the end, it's meant to be shared.
Aukstā zupa is a vibrant cold beetroot soup popular inLatvia, especially during the summer. Made with kefir, beets, cucumbers and herbs, it is refreshing, tangy and earthy, often served with hard-boiled eggs and boiled potatoes.
Pink soup is a cold, refreshing pink beetroot soup that is a must when visiting Lithuania! It is made with kefir (fermented milk) and a generous addition of pickled beetroot, which gives the cold soup its bright pink colour.
The Disturbing Truth Of Lithuania's Cold Beetroot Soup (Šaltibarščiai)
What is the pink soup in Latvia?
Aukstā zupa is a refreshing Latvian cold soup with an unusual, deep pink color. It is made with beets, cucumbers, kefir, hard-boiled eggs, and milk sausage. Greens such as dill and scallions are essential, and most people also enjoy the soup with a dash of vinegar.
Cepelinai. Hearty, tasty, and certainly filling, Lithuania's national dish is a classic – even though it might not be the lightest food around. These potato dumplings blend grated and riced potatoes with a stuffing made of ground meat, dry curd cheese, or mushrooms.
Lithuanian Pink Soup. The proper name for this delicious cold beetroot soup is Šaltibarščiai which means cold beets in Lithuanian. My Lithuanian friend Jurate who gave me the recipe says most people call it Pink Soup. It's a creamier version of the well-known beetroot soup called Borscht.
In Lithuania, summer only begins with the first plate of Šaltibarščiai, a cold pink soup made from butter milk, beets, fresh dill and some chopped chives. It's traditionally served with a sprinkling of chopped boil egg and a side helping of boiled potatoes, but they're optional.
Kārums. One of the top Latvian dairy brands, and for a good reason! This snack made of curd was first introduced in Latvia in the late 1940s. Instantly becoming the favourite breakfast snack and on-the-go treat for kids of all ages (including grown-ups), the cult product was updated with its current identity in 1993.
While oats and rice are eaten around the world, Latvians also like to simmer less popular grains, such as millet, barley, rye, buckwheat, in different combinations and blends. Porridge is commonly topped by something sweet, such as jam or fresh fruit. Eggs are a breakfast staple around the world, including Latvia.
The differences between Lithuanian and Latvian can be summarized in very broad terms by saying that Lithuanian is far more archaic than Latvian and that modern written Lithuanian could in many instances serve as a “protolanguage” for it.
Antioxidant Powerhouse: Beets are loaded with betalains, the antioxidants that make this soup so pink. These antioxidants help fight inflammation, protect your body from free radical damage, reduce the risk of chronic diseases, and even detox your liver. A pink soup that's also a liver lover? Yes, please.
When you hear “shull-tee-barsh-chay”, goosebumps guaranteed. How Foreigners Pronounce 'Šaltibarščiai' | Lithuanian Soup Name. Discover how foreigners attempt to pronounce the Lithuanian soup 'Šaltibarščiai'!
Windsor soup or Brown Windsor soup is a British soup. While commonly associated with the Victorian and Edwardian eras, the practice of calling it 'Brown Windsor' did not emerge until at least the 1920s, and the name was usually associated with low-quality brown soup of uncertain ingredients.
Lithuanians have been enjoying the pink soup, šaltibarščiai, since the 18th century. Today, it is still an integral part of the Lithuanian summer experience.
With a beautiful shade of pink, aukstā zupa (Latvian cold soup) is made for beet lovers! Add that with cucumbers, milk sausage, kefir, then top it all with a hard boiled egg.
Another exceptional Vietnamese specialty is "tiết canh," commonly known as Vietnamese blood soup (Vietnamese blood pudding or Vietnamese blood jelly). Its flavor is truly unique, and this dish has been a longstanding part of Vietnamese cuisine.
Pelēkie Zirņi ar Speķi. Latvia's national dish is a hearty, warming type of stew that dates back to a time when produce was scarce during the harsh winter months.
Šakotis ("tree cake") (Polish: sękacz [ˈsɛŋkat͡ʂ], Belarusian: банкуха, romanized: bankukha) is a Lithuanian, Polish and Belarusian traditional spit cake. It is a cake made of butter, egg whites and yolks, flour, sugar, and cream, cooked on a rotating spit in an oven or over an open fire.
Rye, wheat, buckwheat, oats, peas, beets, cabbage, pork products, and potatoes are the staples. Latvian cuisine offers plenty of varieties of bread and dairy products, with dark rye bread (rupjmaize) considered to be a Latvian specialty.
