Aukstā Zupa (Latvian Cold Beet Soup)
A refreshing and vibrant cold soup, popular in Latvia during the summer months. It's characterized by its striking pink color and a tangy, creamy base made from kefir or buttermilk, combined with the earthy sweetness of beets and the crispness of fresh vegetables.
🧂 Ingredients
- 500 g Cooked beets(peeled and grated)
- 1 liter Kefir(or buttermilk)
- 200 ml Cold water
- 2 medium Cucumbers(finely diced)
- 5 Radishes(thinly sliced)
- 3 Spring onions(finely chopped)
- 2 tbsp Fresh dill(chopped)
- 1 tbsp White vinegar
- to taste Salt
- to taste Black pepper(freshly ground)
- 4 Hard-boiled eggs(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Ensure your beetroot is fully cooked and cooled. Peel and grate it finely.
💡 Tip: You can boil or roast the beets until tender. - 2
In a large bowl or jug, whisk together the kefir and cold water until smooth. Adjust with more water if needed for desired consistency.
- 3
Add the grated beetroot, diced cucumbers, sliced radishes, and chopped spring onions to the kefir mixture. Stir gently until the soup has a uniform pink hue.
- 4
Stir in the white vinegar, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
- 5
Add the chopped hard-boiled eggs (reserving some for garnish if desired) and fresh dill. Stir to combine.
- 6
Cover the bowl and refrigerate for at least 2-3 hours to chill and allow the flavors to meld. Overnight chilling is even better.
- 7
Serve the Aukstā Zupa very cold, garnished with additional fresh dill and chopped hard-boiled eggs if using.
💡 Pro Tips
- ✓For a tangier soup, add a splash of lemon juice.
- ✓Some variations include a tablespoon of grated horseradish for a bit of a kick.
- ✓Serve with slices of dark rye bread for a traditional accompaniment.
🔄 Variations
- Substitute buttermilk for kefir.
- Add a small amount of finely diced pickled cucumbers (gerkins) for extra crunch.
- For a lighter version, use Greek yogurt instead of sour cream (if using).