Vegetable summer: 3 recipes for cold cuts that will surprise you | food

Kefir can be substituted for the base of šaltiborščių Unsweetened vegetable milk (preferably soy), lemon juice or apple cider vinegar to give it the consistency of kefir. If you want an even more acidic and thick frosting, add this liquid Can be mixed with unsweetened soy yogurt.

Another option Sunflower Kernel “Kefir”, which reproduces the traditional šaltibarški taste no worse. It is important to remember two things: soak the sunflowers and then wash them well. This helps reduce the strong flavor of the sunflower seeds and allows for a smoother texture.

We present 3 recipes that best illustrate each of the above-mentioned variants of šaltiborški. Choose which one tastes best to you!

Chillies with soy milk


  • 3-4 medium sized cucumbers;
  • 1 jar (500 ml) of pickled beets;
  • 1 L unsweetened soy milk;
  • 2-3 tbsp. spoon of apple vinegar (can be replaced with lemon juice);
  • 4-5 radishes;
  • some onion leaves and dill;
  • salt;
  • 1/4 small onion.


1. In a bowl mix the beets with grated cucumbers, chopped radish, onion leaves, dill and onion.

2. Mix soy milk and apple cider vinegar in a separate bowl. Vinegar thickens soy milk and makes it like kefir. We recommend pouring milk into vinegar, not the other way around. Then we pour the obtained liquid on the vegetables and mix well.

3. Garnish the prepared cold soup with dill and serve it with boiled potatoes.

Blog photo.  /Shaltibarsi without kefir

Blog photo. /Shaltibarsi without kefir

Chillies with Soya Yogurt


  • 1 L unsweetened soy milk;
  • 1 lemon;
  • 400 grams of unsweetened naturally flavored soy yogurt;
  • 2 jars (2 x 500 ml) of pickled beets (we recommend pickled in apple juice);
  • 4-5 small cucumbers, finely chopped;
  • A bunch of onion leaves;
  • A bunch of dill;
  • A pinch of black salt.


1. Squeeze the juice of one lemon into a pot and add little bit of soy milk. We wait 5 minutes until the milk thickens. We can mix it with a whisk so that the liquid is more homogeneous, without lumps.

2. Add yogurt, beetroot (if you use pickled in apple juice, pour with marinade), finely chopped cucumbers, onion leaves and dill to the mass. Add salt to taste.

3. Before eating, we recommend chilling the cold snapper in the refrigerator and serving with hot fried potatoes.

Blog photo.  /Shaltibarsi without kefir

Blog photo. /Shaltibarsi without kefir

Peppers with sunflower kefir


  • 100 grams of sunflower seeds (soaked for at least several hours);
  • 3-4 small-fruited cucumbers;
  • 1 jar (500 ml) of pickled beets;
  • 50 grams of onion leaves;
  • 30 grams of dill;
  • A little common and black salt;
  • A little ground black pepper;
  • 1-2 tbsp. spoon apple cider vinegar / dash of lemon juice.


1. Coarsely grate the cucumbers with a beet grater or straws. Finely chop onion leaves and dill. Pour into the bowl or pot with the pickled beets.

2. Wash the soaked sunflower seeds well and put them in an electric blender. Add enough water to cover the sunflowers and mash everything well until smooth. Then we add another 1.5 L of water and mix again with the blender. Pour the resulting liquid into a bowl with vegetables.

3. Adjust acidity with apple vinegar or lemon juice (add as much acidity as you like). Season with ground black pepper and salt (plain and black, if you like the taste of eggs).

4. Serve with baked potatoes.

The publication of this article is part of the “Nori Gali” project of the non-profit organization “Gyvi gali”. The project encourages discovering the benefits and variety of flavors of a plant-based diet. Check out the most interesting articles on plant-based nutrition all summer long!

Thanks to Let’s Eat Healthier and Plantastic for the recipes.

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