Aukstā zupa – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Latvia Servings: Serves 4
Latvia Servings: Serves 4Aukstā zupa, or Cold Soup, is a refreshing and vibrant dish that hails from Latvia. Perfect for hot summer days, this soup is a staple in Latvian cuisine. It is traditionally made using beetroots which give it a striking pink color, complemented by creamy dairy and fresh vegetables. This dish is not only visually appealing but also offers a delightful blend of flavors and textures, making it a beloved favorite among those familiar with Eastern European gastronomy.
Ingredients
- fresh beets – 2 medium / approx. 200 g
- kefir or buttermilk – 4 cups / 960 ml
- cucumber – 1 large / approx. 200 g
- dill (fresh) – a small bunch / approx. 30 g
- scallions – 4 stalks
- lemon juice – 2 tablespoons / 30 ml
- hard-boiled eggs – 4
- sour cream – 1/2 cup / 120 g
- salt – to taste
- black pepper – to taste
Instructions
- Boil the beets until tender, about 30-40 minutes. Cool, peel, and grate them coarsely.
- In a large bowl, mix together grated beets, kefir or buttermilk, diced cucumber, chopped dill, and sliced scallions.
- Add lemon juice, salt, and black pepper. Stir well to combine.
- Chill the soup in the refrigerator for at least 2 hours to allow flavors to meld.
- Serve cold in bowls with a dollop of sour cream and garnish with halved hard-boiled eggs.
Substitutions
- kefir or buttermilk -> plain yogurt thinned with milk
- fresh dill -> dried dill (half the quantity)
- scallions -> red onion
Enhancements in the Next Evolution
- Use pickled beets for an added tangy flavor.
- Add a splash of vinegar for more acidity.
- Incorporate horseradish for a spicier kick.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
