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Aukstā Zupa

Name: Aukstā Zupa
Total time: 30 min
Yield: Serves 4
Cuisine: Latvia
Ingredients: 2 Beets; 400g Plain yogurt; 200ml Milk; 1 Cucumber; 2 Hard-boiled eggs; 3 Green Onion; 1/2 bunch Dill; 1/2 tsp Salt; 4 Potato

Soup

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Beets and cucumber in kefir — Latvia's pink cold summer soup.

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📖 The Story Behind This Dish

Aukstā zupa means 'cold soup,' a Latvian summer staple of boiled beets, cucumber, boiled egg, dill, and green onion stirred into cold kefir. It's a vivid pink and eaten on hot days with boiled potatoes. Neighboring Lithuania and others have similar soups.

🌆 Where it's eaten: At a garden table in a Latvian summer, boiled egg and dill float in bowls of vivid pink cold soup, with steaming boiled potatoes alongside.

🥕 Ingredients (serves 4)

Beets 2
Plain yogurt 400g
Milk 200ml
Cucumber 1
Hard-boiled eggs 2
Green Onion 3
Dill 1/2 bunch
Salt 1/2 tsp
Potato 4

👩‍🍳 Instructions

Boil the beets, cool, peel, and cut into thin strips.
Cut the cucumber into thin strips and chop the green onion and dill.
Mix the yogurt and milk to thin.
Add the beets, cucumber, herbs, and salt, mix, and chill in the fridge.
Ladle into bowls, top with boiled egg, and serve with boiled potatoes.

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