Or, as my friend Regan called it after using some of my pickles to make this version of her friend Victoria’s Šaltibarščiai, “pickled beet apotheosis.” Victoria’s recipe for the Lithuanian soup uses buttermilk and sour cream instead of yogurt, and regular canned beets (not pickled), and she apparently adds diced cucumber and minced hard-cooked egg, neither of which I’ve found to be essential. What is pretty much ideal, however
