A healthy and vibrant pink soup for the heat of the Baltic states.
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About Latvian Auksta Zupa
Auksta Zupa, also known as Cold Beet Soup or Cold Borscht, is a traditional Latvian dish that is particularly popular during the summer months. This refreshing and vibrant soup is made with beets, cucumbers, radishes, and fresh herbs, all combined with a tangy base of kefir or sour cream. Auksta Zupa is celebrated for its bold colors, crisp textures, and delightful combination of sweet and tangy flavors.
History of Latvian Auksta Zupa
Auksta Zupa has ancient roots in Latvian culinary tradition, dating back centuries to the rural communities of Latvia. The dish evolved as a way to make use of the abundant seasonal produce available during the summer months, including fresh vegetables from gardens and dairy products from local farms.
Originally a simple peasant dish, Auksta Zupa has since become a beloved staple in Latvian cuisine, enjoyed by people of all backgrounds. Its popularity extends beyond Latvia's borders, with variations of cold beet soup found in neighboring Baltic and Eastern European countries.
Latvian Auksta Zupa Recipe
Ingredients:
2-3 Medium Beets, cooked, peeled, and grated (pickled would be best)
2-3 Medium Cucumbers, peeled and diced
6 gerkins, diced
1 tbsp horseradish
2 Hard-Boiled Eggs, chopped
4 cups Kefir
2-3 tablespoons Fresh Dill, chopped
2-3 tablespoons Fresh Chives, chopped
Salt and Pepper to taste
Sugar (optional)
Vinegar (optional)
Rye Bread, for serving
Instructions:
In a large bowl, combine grated beets, diced cucumbers, sliced radishes, and chopped hard-boiled eggs.
Add kefir to the bowl, mixing well to combine. If the soup is too thick, thin it out with water until reaching the desired consistency.
Stir in fresh dill, chives, pickles reserving some for garnish. Season the soup with salt and pepper to taste.
For added sweetness and tanginess, you can optionally add a pinch of sugar and a splash of vinegar to the soup, adjusting to your preference.
Cover the bowl and refrigerate the Auksta Zupa for at least 2-3 hours to chill and allow the flavors to meld together.
To serve, ladle the cold beet soup into bowls and garnish with additional fresh herbs.
Enjoy the Auksta Zupa chilled, accompanied by slices of rye bread for a traditional Latvian meal.
Note: Auksta Zupa can be customized according to personal taste preferences, with variations including the addition of boiled potatoes, chopped green onions, or a dollop of sour cream on top.
Feel free to adjust the ingredients and seasoning to suit your palate.
Indulge in this refreshing and nutritious Latvian soup, perfect for cooling off on warm summer days!
Eastern Europe
Belarussian Draniki - Crispy and crunchy potato pancakes
Russian Shuba - A unique salad of beets, herring, carrots and potatoes
Ukrainian Borsch - A rustic beetroot stew with beef
Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant.
Lithuanian Cepalinai - A potato dumpling with a rich meat filling
Finnish Lohikeitto - A light and creamy salmon soup
Central Europe
Czech Kulajda - A creamy mushroom soup
Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon
Hungarian Csirke Paprikash - A creamy paprika stew with chicken
Polish Pierogis - Rich stuffed dumplings served with bacon and onions
Caucausus
Georgian Adjarian Khachapuri - A freshly baked cheese boat with lots of character
Azerbaijani Qutab - An herby stuffed flatbread