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.