Imagine, if you will, a dish so vibrant and culturally significant it spawns a rap battle betwixt countries (Latvia and Lithuania). I speak of Šaltibarščiai, the delightfully refreshing cold beetroot soup, heart and cornerstone of Vilnius' annual Pink Soup Festival.
Šaltibarščiai is utterly arresting, striking and surprising, with its shocking pink hue; much like the city it hails from. Vilnius, once under the shadow of Soviet occupation, might be expected to bear the scars of gray, utilitarian architecture and urban decay; yet, such expectations falter against the city’s true visage.
Vilnius emerges as the Pearl of the Baroque in the Baltic States, a title it wears with dignity, grace and pride. The remnants of its communist past, though still discernible, are but a backdrop to the city’s richer, more enchanting narrative. A fanciful and whimsical contemporary style flourishes, with a harmonious blend of old and new, where the reverence for the past tangles and weaves with the innovation of the present.
The air carries an almost mystical confluence of diverse cultures coexisting throughout the ages.
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Šaltibarščiai embodies the essence of Lithuanian cuisine—simple, wholesome, bold and deeply connected to the land.
The preparation begins with finely grated beets, lending the soup its distinctive color and earthy flavor. These beets are then mixed with fresh, tangy kefir, creating a smooth and creamy base. To this, one adds finely chopped cucumbers, green onions (shallots or spring onions), and a generous squeeze of zesty lemon juice, along with sprigs of chopped dill and a sprinkling of salt. Traditionally, the final touch comes with the addition of hard-boiled eggs, sliced and nestled atop. Each ingredient contributes uniquely to the refreshing taste and fragrant notes.
Served chilled, Šaltibarščiai is the perfect remedy for the warm days of summer, offering a comforting and invigorating burst of flavor.
I adapted the traditional recipe to suit a vegan palate by substituting the kefir with plant-based yogurt and a splash of plant-based milk, and instead of eggs, incorporating diced potatoes into the mix.
Pink Soup Festival fun: All aboard down the 50-meter pink soup slide down Bastion Hill!
Amidst the revelry of the festival, two splendid Lithuanian records were forged. One was for the longest table ever laid with cold pink soup, while at Tymas market, 1,200 merry visitors seated at an awe-inspiring table stretching 362 meters delighted in šaltibarščiai together.
As I wander the charming streets of Vilnius, this splendid dish reminds me beauty can be found in the simplest of pleasures. To taste Šaltibarščiai is to partake in a tradition that celebrates life in all its colorful, flavorful glory.
Wandering around the festival and trying my hand at a vegan version of this beloved soup.
Join me in raising a spoon!
May your days be as bright as the beets, and your hearts as light as a cucumber.
Happy Pink Soup Festival to one and all!
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