A most delicious (and filling) soup thick with young spring vegetables and herbs. All right, we might acknowledge that it is Lithuanian. Or is it? Based on broth or just kefir or sour milk, or sour cream? With meat chunks or without, in addition to the hard-boiled egg? With or without potatoes? There are as many varieties as there are households, while Lithuania has dedicated a whole spring festival to the pink soup. Agnieszka Bielawska and Elżbieta Krajewska consider.