World Cuisines

Aukstā Zupa

Latvia

The pink cold soup of Latvian summer: kefir and pickled beets with cucumber, radish, dill and egg — served ice-cold when the heat arrives.

What it is

The pink cold soup of Latvian summer: kefir and pickled beets with cucumber, radish, dill and egg — served ice-cold when the heat arrives. Ingredients: pickled beets (with their brine), kefir or buttermilk, cucumbers, radishes, spring onions, dill, hard-boiled eggs, mustard, salt; boiled potatoes to serve. Recipe: 1) Grate or julienne the beets. 2) Whisk kefir with beet brine; season. 3) Add vegetables and dill; chill thoroughly. 4) Halve eggs on top. Serve: with hot boiled potatoes on the side — the temperature contrast is the tradition. Flavor: tangy, earthy, electric pink. History: aukstā zupa ('cold soup') belongs to the Baltic summer family that includes Lithuanian šaltibarščiai; Latvia's version leans on pickled beet brine for its punch. See also: Pelēkie Zirņi (Grey Peas with Speck), Pīrāgi.

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