Lithuanian Cold Barszcz – A Taste of Grandma’s Summer Kitchen
When I was a child, the first real sign of summer wasn’t the calendar date – it was the day my grandma brought out her big enamel pot and started chopping young beets. That’s when we knew it was time for Lithuanian Cold Barszcz – a beautiful, pink, refreshing soup that cooled us down on hot days and made everyone rush to the table.
If you grew up with Polish roots, especially in families from the eastern regions like Podlasie, there’s a good chance you know this dish. It’s something between a soup and a salad – creamy, tangy, full of fresh spring vegetables and fragrant dill. And yes, always served with boiled new potatoes on the side and hard-boiled eggs in the plate.
Whether you’re in Chicago, Toronto, Sydney, or anywhere in between – bring a taste of Polish summer to your table.
Ingredients:
- 1 bunch of young beets (with stems and leaves)
- 2 tablespoons concentrated broth or stock (you can also use bouillon cubes if preferred)
- spring onions with greens
- 6 radishes
- 4 pickled radishes (optional – I have a recipe for them here)
- 2 medium cucumbers
- 1 bunch fresh dill
- 1 liter (about 4 cups) buttermilk
- 2 small Skyr yogurts or plain natural yogurt
- Salt to taste
- 2-3 tablespoons white vinegar (or lemon juice)
To serve:
- Hard-boiled eggs
- Boiled young potatoes with fresh dill and butter
Here is a short video on how I make Lithuanian Cold Barszcz:
Instructions:
- Prepare the beets:
Clean and peel the young beets. Slice them and place in a pot. Add 4 cups of water and start cooking. Halfway through, add the chopped stems and leaves. Also add 2 tablespoons of concentrated broth for extra depth of flavor. Simmer until the beets are tender. Then set aside to cool completely. - Chop the veggies:
Finely chop the onion with green tops, cucumbers, radishes, pickled radishes (if using), and dill. - Assemble the soup:
Once the beets are fully cooled, transfer them (with liquid) into a large bowl or pot. Add buttermilk and yogurt, then mix in the chopped vegetables. Stir well, then season with salt and white vinegar (or lemon juice) to taste. - Serve:
Chill the soup before serving. Serve with halved hard-boiled eggs and young potatoes sprinkled generously with dill.
Notes & Substitutions:
- If you can’t find buttermilk, you can use kefir or a mix of yogurt and cold water.
- No Skyr yogurt? Use plain Greek yogurt or any thick, natural yogurt.
- Pickled radishes add a slight tang – you can leave them out or try pickled cucumbers instead.
- For a vegan version, skip the eggs and use plant-based yogurt and milk kefir.
Do You Remember Lithuanian Cold Barszcz from Your Childhood?
Did your babcia make this soup too? Maybe a little differently? Let me know in the comments or send me a message – I’d love to hear your memories of Cold Barszcz or other childhood dishes from Poland. Recipes like this are part of our shared roots – and it’s beautiful to bring them back to life, wherever we are in the world.
Final Notes
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Polish food recipes, sentimental Polish cuisine, only tried and true recipes, Polish American.
