Latvian Cold Beet Soup (aukstā zupa)
A refreshing Latvian summer soup made with pickled beets, kefir, crisp cucumber, and hard-boiled eggs.
Ingredients
- pickled beet400 g
- beet marinade100 ml
- kefir1000 ml
- cold boiled water200 ml
- cucumber1 pcs
- egg3 pcs
- green onion50 g
- dill20 g
- mustard1 tbsp
- salt1 to taste
- black pepper1 to taste
- rye bread4 slices
Instructions
Cover the eggs with cold water, bring to a boil, and cook for 9–10 minutes. Cool in cold water, peel, and grate coarsely.
Grate or cut the pickled beets into thin strips, reserving 100 ml of their brine. Cut the cucumber into thin strips.
Finely chop the green onions and dill.
In a large bowl, whisk together the kefir, cold boiled water, beet brine, and mustard. Season with salt and black pepper to taste.
Add the beets, cucumber, eggs, green onions, and dill. Stir until the soup turns evenly pink.
Cover the bowl and chill the soup in the refrigerator for at least 1 hour; stir again before serving and adjust the seasoning.
Ladle the cold soup into bowls and serve with extra dill or slices of dark rye bread.
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