At the end of May, the Lithuanian capital, Vilnius, will celebrate its fourth “Pink Soup Fest.” Due to the rapid growth in visitor numbers, the festival has been extended to three days this year, running from May 29 to 31, as announced by Go Vilnius, the city’s official tourism and business development agency.
Baltic rivalry drives event growth
The popularity of the “Pink Soup Fest” has been significantly bolstered by a viral social media debate between Latvians and Lithuanians over whose cold soup is more authentic and flavorful, says Eglė Girdzijauskaitė, Head of Communications at Go Vilnius.
“The growing popularity of both soups has sparked a friendly rivalry over which is better, especially on social media — we’ve even seen rap battles on the subject,” says Girdzijauskaitė.
“At the heart of this playful competition is a shared culinary tradition that both countries should be proud of. The festival is an opportunity for both nations to celebrate this tradition together.”
The organizers aim to establish the event as the Baltic equivalent of world-famous phenomena like Spain’s La Tomatina or Germany’s Oktoberfest, blending deep-rooted culinary traditions with modern urban entertainment.
Program highlights: legendary waterslide, parades, and culinary experiments
This year’s program demonstrates that cold soup can be enjoyed in diverse and even unexpected ways, appealing to both foodies and thrill-seekers alike. Visitors will have the chance to taste the soup in its classic form as well as through innovative restaurant interpretations.
For an adrenaline fix, the festival’s centerpiece will be a 50-meter pink water and foam slide. The celebration also features a themed pink costume parade with dancers and live orchestras, alongside a high-stakes waiter race with soup bowls. Additionally, a 10.5 kilometer hike is planned, leading participants through the festival-transformed city.
Same recipe since the 18th century
The Lithuanian cold soup, known as šaltibarščiai, was first mentioned in written records during the 18th century within the Grand Duchy of Lithuania. Its core ingredients – red beets, cucumbers, dill, and kefir – have remained unchanged for centuries.
In recent years, cold soup has experienced a renaissance not only in the Baltics but has also gained international acclaim. Thanks to its vibrant pink color and health benefits, it has become a favorite on social media platforms like Instagram. Šaltibarščiai is currently ranked 2nd in the prestigious culinary guide Taste Atlas list of the world’s best cold soups. Notably, Latvia’s own version of cold soup is also featured in the same global rankings.
