Cold Beet Soup (Aukstā Zupa)

Embrace the taste of Latvian summer with this vibrant and incredibly refreshing Latvian cold soup, known as Aukstā Zupa. Its distinctive bright pink color comes from a creamy kefir base combined with earthy beets. Packed with crisp cucumber, fresh dill, green onions, and hard-boiled eggs, this iconic cold beet soup is the perfect light meal or starter on a warm day. Quick to prepare (especially using pre-cooked beets), this beloved kefir soup is a must-try traditional dish.

Many families have their own subtle variations, adding radishes or different herbs, but the core elements make this Latvian cold soup instantly recognizable and uniquely satisfying. It's truly a delightful culinary experience representing the essence of a Baltic summer favorite. If you're seeking an authentic taste, this Latvian cold soup recipe is a fantastic place to begin your exploration.

Ingredients (Serves 4-6)

• 1 liter (about 4 cups) Kefir
• 500g (about 2 cups) cooked and grated beets (or use marinated beets, drained)
• 2-3 medium cucumbers, finely diced or grated
• 3-4 hard-boiled eggs, chopped
• 100g (about 1/2 cup) cooked sausage or ham, finely diced (optional)
• 1 bunch fresh dill, chopped
• 1 bunch green onions, chopped
• 1-2 tbsp vinegar (white or apple cider, adjust to taste, less if using marinated beets)
• 1 tsp sugar (optional, to balance)
• Salt and freshly ground black pepper to taste
• Sour cream for serving (optional)

Instructions

1. In a large bowl, combine the kefir, grated beets, diced/grated cucumbers, chopped hard-boiled eggs, and optional diced sausage/ham.
2. Stir in the chopped dill and green onions.
3. Season with vinegar (start with 1 tbsp), optional sugar, salt, and pepper. Stir well.
4. Taste and adjust seasoning as needed. Add more vinegar for tartness, salt, or pepper. The flavor profile should be refreshing and slightly tangy.
5. Cover the bowl and chill in the refrigerator for at least 1-2 hours, or until thoroughly cold. The flavors meld as it chills.
6. Serve cold, optionally garnished with a dollop of sour cream and extra fresh dill.