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Riga (Latvia)
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Soup
Vegetarian
Food Flavour DNA
Nutritional Values
250kcal
10gProtein
30gCarbs
8gFat
6gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🥛 Dairy
Aukstā Zupa
How to order / say it
Say it
Aukstā zupa — [owk-STA zoup-ah]
Order
One plate of Aukstā Zupa, please.
Locally
Vienu aukstās zupas porciju, lūdzu.
Say locally
A chilled summer beet soup made with kefir, cucumbers, and dill.
Why try it?
Aukstā Zupa is a traditional Latvian dish that embodies the essence of Latvian summers with its refreshing qualities. It is a beloved soup in Riga, highlighting the unique use of beetroot and kefir, which are staples in Latvian cuisine.
How it tastes
Aukstā Zupa offers a tangy, slightly sweet flavor from the beetroots, complemented by the creamy texture of kefir. The aroma is fresh and inviting, often accented by dill and served chilled to enhance its refreshing qualities.
Origin & History — first documented: 1800
Aukstā Zupa has roots in Latvian culinary traditions dating back to the early 20th century. It became particularly popular as a practical dish during the Soviet era due to its use of easily attainable ingredients. This cold soup reflects the adaptation of international cold soup styles with a distinctly Baltic twist.
Recipe
Ingredients
- 🥕 300 g beetroot
- 🥛 500 ml kefir
- 🥕 150 g cucumber
- 🌿 20 g dill
- 🧄 50 g scallions
- 🥣 10 ml vinegar
- 🍯 10 g sugar
- 🧂 5 g salt
- 🥚 1 egg hard-boiled egg
Method
- 1 Peel and grate the beets, then cook them until tender.
- 2 Mix cooked beets with kefir and add in diced cucumbers, finely chopped dill, and scallions.
- 3 Season with salt, sugar, and vinegar to taste.
- 4 Chill the soup in the refrigerator for at least two hours.
- 5 Serve with a halved hard-boiled egg and a sprinkle of fresh herbs.
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