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Aukstā Zupa is a refreshing chilled beet soup that is a staple in Latvian cuisine, especially during the warm summer months. This vibrant dish showcases the bounty of local vegetables and is often enjoyed as a light meal or appetizer. Traditionally served cold, it is a popular choice for picnics and gatherings in Latvia.
In a large bowl, combine the grated beetroot, diced cucumber, sliced radishes, chopped dill, and chopped chives.
In a separate bowl, whisk together buttermilk, plain yogurt, sour cream, vinegar, and sugar until well combined.
Pour the dressing over the vegetable mixture. Stir to combine and ensure all the vegetables are coated with the dressing.
Season with salt and pepper to taste.
Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld and the soup to chill.
Ladle the soup into bowls and garnish with sliced boiled eggs and, if desired, diced cooked potatoes.
Enjoy your meal!
Aukstā Zupa is a traditional Latvian cold soup made primarily from beetroots, cucumbers, and fresh herbs, offering a refreshing taste.
Aukstā Zupa originates from Latvia, where it is cherished for its vibrant flavors and is commonly consumed during hot summer days.
The key ingredients include cooked and grated beetroot, cucumber, radishes, dill, chives, buttermilk, yogurt, and sour cream.
Aukstā Zupa takes approximately 60-120 minutes to prepare, depending on the cooking time of the beetroots.
Aukstā Zupa is often served with crusty bread, boiled potatoes, or a side of smoked fish for a complete meal.