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Latvia’s cuisine might not grab international headlines, but within this Baltic nation exists a soup so distinctive and beloved that it appears on tables throughout every warm season without fail.
Aukstā zupa, which translates simply to “cold soup,” represents everything Latvians cherish about their food culture: resourcefulness, connection to the land, and an appreciation for fresh, local ingredients that need little embellishment to shine.
This chilled beetroot soup arrives at the table in an almost shockingly bright pink hue, its colour alone enough to spark curiosity. Yet beyond its visual appeal lies a dish deeply woven into Latvian identity and summer traditions.
Families gather around bowls of this refreshing soup during the warmest months, finding relief from heat whilst celebrating the short but precious growing season. It’s comfort food that cools rather than warms, nourishment that feels light yet satisfying.
Want to dive deeper into Latvian Cuisine? Don’t miss our post on 17 Traditional Latvian Foods to Try
What Is Aukstā Zupa?
Aukstā zupa is a cold soup built around beetroots and kefir or buttermilk, creating a tangy, creamy base that’s both refreshing and surprisingly substantial. Unlike hot beetroot soups found elsewhere in Eastern Europe, this Latvian version is specifically designed to be served chilled.
The preparation begins with cooked beetroots, which get grated or diced finely before being mixed with the fermented dairy base. Fresh cucumbers add crunch and a cooling quality that amplifies the soup’s refreshing nature.
Hard boiled eggs typically make an appearance, either chopped throughout or halved and placed on top as a garnish. Fresh dill is absolutely essential, its feathery fronds contributing an aromatic brightness that cuts through the earthy sweetness of the beets.
Some families add radishes for extra bite, whilst others include spring onions or chives for a gentle sharpness. The soup is seasoned simply with salt, and occasionally a touch of lemon juice or vinegar to heighten the tang already present from the kefir.
What makes aukstā zupa particularly special is its ability to serve multiple roles. It functions as a starter, a light lunch, or even a side dish alongside heavier fare. On sweltering summer days, many Latvians eat it as their main meal.
Ingredients and Taste
The ingredient list for aukstā zupa remains refreshingly straightforward. Cooked beetroots form the foundation, their deep purple hue staining everything they touch that characteristic fuchsia colour that makes the soup instantly recognisable.
Kefir or buttermilk provides the creamy, tangy base that defines the soup’s character. This fermented dairy brings a pleasant sourness that balances the natural sweetness of the beets beautifully, creating a flavour profile that’s neither too rich nor too sharp.
Fresh cucumbers, peeled and diced small, contribute a watery crispness that contrasts wonderfully with the creamy liquid. Hard boiled eggs add protein and a mild richness that makes the soup more filling than you might expect from such a light dish.
Dill is non-negotiable in Latvian cooking, and aukstā zupa showcases exactly why this herb holds such importance. Its fresh, slightly anise-like flavour brightens every spoonful, whilst its aroma alone can transport Latvians back to childhood summers.
The taste experience is genuinely unique if you’ve never encountered it before. Your first spoonful delivers an initial tang from the kefir, followed quickly by the earthy sweetness of beetroot. The cucumber provides refreshing relief, whilst the egg adds substance.
Dill weaves through everything, its flavour present but never dominating. The overall effect is cooling, slightly sweet, pleasantly sour, and remarkably satisfying. It’s a taste that somehow feels both rustic and elegant, simple yet sophisticated in its balance.
Some versions lean sweeter, others more tangy depending on the ratio of kefir to beetroot. The texture ranges from smooth to chunky based on how finely you chop the vegetables, though traditional preparations tend towards visible pieces rather than puréed uniformity.
A Taste of History
Aukstā zupa emerged from practical necessity in a climate where summers, though brief, can bring genuine heat. Before refrigeration became widespread, cold soups offered a way to use fresh summer produce whilst providing relief from warm weather without requiring cooking.
The dish reflects Latvia’s agricultural heritage, when beetroots grew abundantly in home gardens and fermented dairy products were staples in every household. These ingredients kept well and provided essential nutrition during the intense work periods of summer farming.
Beetroots have held particular importance in Latvian cuisine for centuries. Hardy enough to withstand the northern growing season, they stored well through winter and provided both sustenance and colour to otherwise monotonous cold weather diets. Their appearance in a summer soup shows their year-round significance.
The use of kefir and buttermilk connects aukstā zupa to the broader Baltic tradition of fermented foods. Before modern preservation methods, fermenting dairy extended its usability whilst creating beneficial probiotics that aided digestion and health during physically demanding agricultural work.
During the Soviet occupation, aukstā zupa remained a quietly defiant symbol of Latvian identity. Whilst political expression was suppressed, traditional foods became vessels for cultural continuity. Families continued making the soup exactly as their grandmothers had, preserving techniques and tastes through generations.
After Latvia regained independence in 1991, there was renewed pride in traditional dishes. Aukstā zupa moved from being simply home cooking to appearing on restaurant menus as chefs celebrated Latvian culinary heritage and introduced it to curious visitors.
Today, the soup remains deeply associated with summer, with Midsummer celebrations, and with family gatherings. Many Latvians living abroad cite aukstā zupa as one of the foods they miss profoundly, its taste inextricably linked to memories of childhood and home.
How to Make Aukstā Zupa (Latvian Cold Beetroot Soup)
Aukstā Zupa is Latvia’s cherished summer soup, served chilled and bursting with vibrant pink colour from earthy beetroot. It’s refreshing, tangy, and creamy with a satisfying crunch from fresh vegetables. Preparation is simple, but chilling time is key to allow the flavours to blend perfectly. See the recipe card at the bottom for printable directions
Ingredients
- 500 g cooked beetroot, peeled and grated
- 1 litre kefir (or buttermilk as substitute)
- 200 ml cold water
- 2 medium cucumbers, finely diced
- 4 hard-boiled eggs, chopped
- 5 radishes, thinly sliced
- 3 spring onions, finely chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp white vinegar
- Salt and freshly ground black pepper, to taste
- 2 boiled potatoes, served separately for accompaniment
Cooking Instructions
Step 1: Prepare the beetroot
To begin, ensure your beetroot is fully cooked and cooled. You can boil or roast it until tender, then peel and grate finely. Cooling the beetroot completely prevents curdling when mixed with kefir.
Step 2: Mix the liquid base
In a large bowl or jug, whisk together the kefir and cold water until smooth. The consistency should be creamy yet pourable. Adjust by adding more water if needed.
Step 3: Combine the vegetables
Add the grated beetroot, cucumbers, radishes, and spring onions to the kefir mixture. Stir gently until the soup turns a uniform pink hue. This step ensures an even distribution of flavour and colour.
Step 4: Season and flavour
Add vinegar, salt, and freshly ground black pepper. Taste and adjust the seasoning according to preference. The vinegar should enhance the beetroot’s natural sweetness without overpowering it.
Step 5: Add eggs and dill
Stir in the chopped hard-boiled eggs and fresh dill. Reserve a small amount of both for garnish before serving. Dill brings brightness and a distinctly Baltic character to the dish.
Step 6: Chill the soup
Cover the bowl and refrigerate for at least 1 hour, ideally 2. Chilling allows the flavours to meld and gives the soup its refreshing taste, making it perfect for warm weather.
Step 7: Prepare the potatoes
While the soup chills, boil the potatoes in salted water until tender. Drain and set aside. They are traditionally served on the side or added directly to the bowl when serving.
Step 8: Serve and garnish
Stir the chilled soup once more before serving. Ladle into bowls, garnish with the reserved dill and egg pieces, and place the warm or cooled potatoes alongside.
Step 9: Presentation and texture
For the most authentic look, ensure the soup has a smooth yet chunky consistency, showcasing beetroot’s vivid colour. Serve it cold, straight from the refrigerator.
Step 10: Enjoy and store
Aukstā Zupa is best enjoyed fresh but can be stored in the fridge for up to 24 hours. Stir gently before serving again, as separation may occur naturally.
Variations and Substitutions
- Kefir substitute: Use buttermilk or a mix of plain yoghurt and cold milk if kefir is unavailable.
- Vinegar: Lemon juice can replace white vinegar for a lighter acidity.
- Vegetable variations: Add finely chopped chives, gherkins, or even a little sour cream for a creamier finish.
- Vegan option: Replace kefir with unsweetened plant-based yoghurt mixed with water and omit eggs.
Cooking Tips for Perfect Aukstā Zupa
- Always cool the beetroot fully before mixing to maintain a vibrant pink colour.
- Fresh dill gives a cleaner flavour than dried dill.
- Use cold utensils and ingredients for the best chilled texture.
- Adjust consistency gradually with water for desired creaminess.
- Serve in chilled bowls for an extra refreshing experience.
How to Store and Reheat
Storage Methods
Aukstā zupa improves after a few hours in the refrigerator, as the flavours meld together and deepen. Store it in an airtight container or covered bowl in the fridge, where it will keep beautifully for up to three days.
The soup may separate slightly during storage, with the liquid settling beneath the solids. This is completely normal and nothing to worry about. Simply give it a good stir before serving to redistribute everything evenly throughout.
Some people prefer to add the cucumbers and fresh dill just before serving rather than storing them in the soup. This keeps the cucumbers crisper and the dill brighter, though both methods work perfectly well depending on your texture preferences.
Serving Temperature
Unlike many dishes, aukstā zupa requires no reheating whatsoever, as it’s specifically designed to be eaten cold. In fact, the colder it is, the more refreshing it becomes, making it ideal for hot summer days when you want minimal kitchen time.
Many Latvian families keep their aukstā zupa in the coldest part of the refrigerator and serve it directly from there. Some even add an ice cube or two to their bowl on particularly sweltering days for extra cooling power.
If the soup has been sitting at room temperature and seems too warm, simply return it to the fridge for 30 minutes before serving. The soup should feel genuinely cold when it hits your spoon, as this enhances both its refreshing quality and flavour.
Latvian Aukstā Zupa (Cold Beetroot Soup)
Ingredients
- 500 g cooked beetroot peeled and grated
- 1 litre kefir or buttermilk as substitute
- 200 ml cold water
- 2 medium cucumbers finely diced
- 4 hard-boiled eggs chopped
- 5 radishes thinly sliced
- 3 spring onions finely chopped
- 2 tbsp fresh dill chopped
- 1 tbsp white vinegar
- Salt and freshly ground black pepper to taste
- 2 boiled potatoes served separately for accompaniment
Instructions
- To begin, ensure your beetroot is fully cooked and cooled. You can boil or roast it until tender, then peel and grate finely. Cooling the beetroot completely prevents curdling when mixed with kefir.
- In a large bowl or jug, whisk together the kefir and cold water until smooth. The consistency should be creamy yet pourable. Adjust by adding more water if needed.
- Add the grated beetroot, cucumbers, radishes, and spring onions to the kefir mixture. Stir gently until the soup turns a uniform pink hue. This step ensures an even distribution of flavour and colour.
- Add vinegar, salt, and freshly ground black pepper. Taste and adjust the seasoning according to preference. The vinegar should enhance the beetroot’s natural sweetness without overpowering it.
- Stir in the chopped hard-boiled eggs and fresh dill. Reserve a small amount of both for garnish before serving. Dill brings brightness and a distinctly Baltic character to the dish.
- Cover the bowl and refrigerate for at least 1 hour, ideally 2. Chilling allows the flavours to meld and gives the soup its refreshing taste, making it perfect for warm weather.
- While the soup chills, boil the potatoes in salted water until tender. Drain and set aside. They are traditionally served on the side or added directly to the bowl when serving.
- Stir the chilled soup once more before serving. Ladle into bowls, garnish with the reserved dill and egg pieces, and place the warm or cooled potatoes alongside.
- For the most authentic look, ensure the soup has a smooth yet chunky consistency, showcasing beetroot’s vivid colour. Serve it cold, straight from the refrigerator.
- Aukstā Zupa is best enjoyed fresh but can be stored in the fridge for up to 24 hours. Stir gently before serving again, as separation may occur naturally.
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