Spring arrives differently in Vilnius. While other European capitals mark the season with blooming parks and outdoor café terraces, Lithuania's capital turns bubblegum pink. The catalyst is šaltibarščiai (pronounced shawl-tee-barsh-chay): a cold soup made from beets, kefir, cucumber, dill, and boiled eggs that Lithuanians have eaten since the first warm days of the year for generations. The colour is striking. The flavour, refreshing and tangy, tends to convert skeptics on the first spoonful.
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