Latvian Aukstā Zupa (Cold Beet Soup) Recipe
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Loading... - Greta Colombo
- 01 Apr 2025
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As summer temperatures rise, many Latvians turn to Aukstā Zupa, or Cold Beet Soup, as a refreshing and nutritious meal. This traditional dish is not only delicious but also a great way to cool down without relying on air conditioning. Here’s how to make this beloved summer staple.
Ingredients
- 2-3 medium beets (cooked and peeled)
- 500ml (2 cups) kefir (or buttermilk)
- 1 medium cucumber (finely chopped)
- 2-3 radishes (finely chopped)
- 2-3 spring onions (chopped)
- 1-2 tablespoons fresh dill (chopped)
- Salt and pepper (to taste)
- 1-2 tablespoons lemon juice (to taste)
- 2-3 boiled eggs (for serving, optional)
- Boiled potatoes (optional, for serving)
- Horseradish (optional, for added flavor)
- Sausage (optional, for a heartier version)
Instructions
- If you haven't done so already, cook the beets until tender (boil or roast), then peel and let them cool. Once cooled, grate or finely chop the beets.
- In a large bowl, combine the kefir (or buttermilk) with the grated beets. Stir well to combine.
- Add the chopped cucumber, radishes, spring onions, and dill to the beet mixture. Mix everything together until well combined.
- Season the soup with salt, pepper, and lemon juice to taste. Adjust the seasoning according to your preference.
- Cover the bowl and refrigerate the soup for at least 1-2 hours to allow the flavors to meld and the soup to chill thoroughly.
- Ladle the chilled soup into bowls. If desired, top each serving with a halved boiled egg and serve alongside boiled potatoes. For an extra kick, add a dollop of horseradish or include sliced sausage for a heartier meal.
Aukstā Zupa is a delightful way to enjoy soup during the hot summer months. It’s not only refreshing but also packed with nutrients, making it a perfect choice for a light lunch or appetizer.
