Soups
Cold Beetroot Soup (Aukstā Zupa)
Ingredients
- 500 g (1.1 lb) cooked beetroot, peeled and diced
- 1 litre (4 cups) kefir or buttermilk
- 250 ml (1 cup) sour cream
- 1 cucumber, diced
- 4 spring onions, finely sliced
- 3 tbsp fresh dill, chopped
- 1/2 tsp salt, or to taste
- 4 small new potatoes, boiled and warm
- 4 hard-boiled eggs, quartered
Method
- Whisk the kefir and sour cream together in a large bowl until smooth.
- Stir in the diced beetroot, reserving a few pieces for garnish.
- Add the cucumber, spring onions and dill, and season with salt.
- Chill the soup for at least 1 hour, or until thoroughly cold.
- To serve, place a warm boiled potato in each bowl, ladle the cold soup around it, and top with hard-boiled egg quarters and reserved beetroot.
Introduction: A brilliant pink, chilled kefir-and-beetroot soup, aukstā zupa is Latvia's answer to the summer heat.
Cultural Background: A brilliant pink, chilled kefir-and-beetroot soup, aukstā zupa is Latvia's answer to the summer heat. Cool, tangy and studded with cucumber and dill, it is typically ladled over boiled new potatoes and finished with a wedge of hard-boiled egg — a dish that signals the height of the Baltic summer.
Tips: The soup should be served properly chilled — take it straight from the fridge just before serving.
Variations: For a fully vegan version, use a plant-based kefir alternative and swap the egg garnish for extra cucumber.
Storage: Refrigerate in a covered container for up to 2 days.
Reheating: Not applicable — served cold.
FAQs:
Q: Why is the potato served warm in a cold soup?
A: The contrast in temperature is a traditional feature of the dish and enhances the overall flavour balance.
Q: Can I use raw grated beetroot instead of cooked?
A: Cooked beetroot is standard as it gives a milder, sweeter flavour and softer texture.
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