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Aukstā Zupa

Name: Aukstā Zupa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: latvian
Ingredients: 800 ml kefir or buttermilk, cold; 2 medium cooked beetroots, peeled and diced; 1 large cucumber, diced; 6 whole radishes, thinly sliced; 4 whole spring onions, finely sliced; 4 large eggs, hard-boiled and halved; 1 large bunch of fresh dill, roughly chopped; 1 tsp salt; 0.5 tsp white pepper; 1 tbsp lemon juice; 8 small new potatoes, boiled and kept hot

Latvia's iconic cold kefir soup — a vibrant chilled bowl of kefir, fresh vegetables, and dill served with a boiled egg and hot new potatoes.

Prep

15 min

Cook

20 min

Servings

Difficulty

Easy

★★★★★

4.8(1,050 ratings)

#cold-soup#kefir#summer#cucumber#beetroot#latvian#traditional

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About This Recipe

Aukstā zupa (cold soup) is one of Latvia's most defining summer dishes — a chilled, refreshing bowlful that arrives on every table when the temperature rises. Kefir (or buttermilk) forms the cooling, tangy base into which diced fresh vegetables — cucumber, radish, spring onion, and beetroot — are stirred along with generous handfuls of fresh dill. The contrast of serving it ice-cold alongside steaming hot new potatoes is uniquely Latvian and absolutely essential to the experience. The soup is assembled rather than cooked, taking only minutes to prepare.

Ingredients

Serves 4

800 mlkefir or buttermilk, cold
2 mediumcooked beetroots, peeled and diced
1 largecucumber, diced
6 wholeradishes, thinly sliced
4 wholespring onions, finely sliced
4 largeeggs, hard-boiled and halved
1 largebunch of fresh dill, roughly chopped
1 tspsalt
0.5 tspwhite pepper
1 tbsplemon juice
8 smallnew potatoes, boiled and kept hot

Instructions

1
Boil the potatoes and eggs
Boil new potatoes in salted water until tender, about 18–20 minutes. Hard-boil the eggs for 9 minutes, then cool under cold water and halve.
2
Prepare the vegetables
Dice the beetroot, cucumber, and slice the radishes and spring onions. Chop the dill generously.
3
Assemble the soup
Pour the cold kefir into a large bowl. Stir in the beetroot, cucumber, radishes, spring onions, and most of the dill. Season with salt, white pepper, and lemon juice. The soup will turn a beautiful deep pink from the beetroot.
4
Serve
Ladle the cold soup into chilled bowls. Add a halved egg to each bowl and scatter with remaining dill. Serve immediately alongside the hot boiled potatoes — the contrast of temperatures is essential.

Pro Tips

→
Chill the kefir and serving bowls in advance for the coldest result.
→
Add the beetroot last and stir gently to control how much colour bleeds into the soup.
→
Use full-fat kefir for a richer, more satisfying result.

Variations

•
Aukstā zupa without beetroot for a paler, lighter version
•
Made with yogurt for a thicker texture
•
Served as a gazpacho-style blend

Storage

Assemble just before serving. The vegetables release water after 30 minutes and the soup becomes diluted. Do not store assembled soup.

History & Origin

Cold kefir soup has been eaten in Latvia and across the Baltic States since the 19th century, when kefir grains became widely available. The dish evolved as a practical summer meal requiring no cooking in the heat of the day.

Frequently Asked Questions

Can I use yogurt instead of kefir?

Yes — thin plain yogurt with a little water to reach a pourable consistency and add a squeeze of lemon for the characteristic tang.

Why are the potatoes served hot with a cold soup?

The contrast of temperatures is deliberate and traditional — the hot potato is dipped into the cold soup, creating an interplay of textures and temperatures that is central to the dish.

Nutrition Facts

Per serving (500g) · 4 servings total

Calories280kcal

Protein14g

Carbohydrates32g

Fat9g

Fiber4g

Protein14g

Carbs32g

Fat9g

Time Summary

Prep time15 min

Cook time20 min

Total time35 min

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About This Recipe

Ingredients

Serves 4

800 mlkefir or buttermilk, cold

2 mediumcooked beetroots, peeled and diced

1 largecucumber, diced

6 wholeradishes, thinly sliced

4 wholespring onions, finely sliced

4 largeeggs, hard-boiled and halved

1 largebunch of fresh dill, roughly chopped

1 tspsalt

0.5 tspwhite pepper

1 tbsplemon juice

8 smallnew potatoes, boiled and kept hot

Instructions

Boil the potatoes and eggs

Boil new potatoes in salted water until tender, about 18–20 minutes. Hard-boil the eggs for 9 minutes, then cool under cold water and halve.

Prepare the vegetables

Dice the beetroot, cucumber, and slice the radishes and spring onions. Chop the dill generously.

Assemble the soup

Pour the cold kefir into a large bowl. Stir in the beetroot, cucumber, radishes, spring onions, and most of the dill. Season with salt, white pepper, and lemon juice. The soup will turn a beautiful deep pink from the beetroot.

Serve

Ladle the cold soup into chilled bowls. Add a halved egg to each bowl and scatter with remaining dill. Serve immediately alongside the hot boiled potatoes — the contrast of temperatures is essential.

Frequently Asked Questions

Can I use yogurt instead of kefir?

Yes — thin plain yogurt with a little water to reach a pourable consistency and add a squeeze of lemon for the characteristic tang.

Why are the potatoes served hot with a cold soup?

The contrast of temperatures is deliberate and traditional — the hot potato is dipped into the cold soup, creating an interplay of textures and temperatures that is central to the dish.