Aukstā Zupa

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. 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. 2

   Prepare the vegetables

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

3. 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. 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.

Variations

• •

  Aukstā zupa without beetroot for a paler, lighter version

• •

  Made with yogurt for a thicker texture

• •

  Served as a gazpacho-style blend

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

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

Frequently Asked Questions