World Flavors Cookbook

Aukstā Zupa (Cold Beet Soup)

Name: Aukstā Zupa (Cold Beet Soup)
Cuisine: Latvia
Ingredients: 1L kefir or buttermilk 500g boiled or pickled beets, grated 2 cucumbers, finely diced 4 hard-boiled eggs, chopped 100g cooked ham or sausage, diced (optional) Fresh dill and green onions, chopped Salt and pepper to taste 1 tsp mustard or horseradish (optional)

A refreshing, bright pink cold soup made with kefir and beets; a summer classic in Latvia.

Cuisine: Latvia

Ingredients

1L kefir or buttermilk 500g boiled or pickled beets, grated 2 cucumbers, finely diced 4 hard-boiled eggs, chopped 100g cooked ham or sausage, diced (optional) Fresh dill and green onions, chopped Salt and pepper to taste 1 tsp mustard or horseradish (optional)

Instructions

1. In a large bowl, combine the kefir, grated beets, cucumbers, eggs, and meat (if using). 2. Stir in the fresh herbs, salt, pepper, and mustard/horseradish. 3. If the soup is too thick, you can thin it with a little cold water or beet juice. 4. Chill in the refrigerator for at least 30 minutes before serving. 5. Serve cold, garnished with extra dill and eggs.