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Recipe Information
Aukstā zupa
Cultural Context
Originating from Latvia, Aukstā zupa is a refreshing cold soup traditionally enjoyed during the hot summer months. It showcases the vibrant colors and flavors of fresh vegetables, particularly beets, which give the soup its distinctive pink hue. This dish is often served at festive occasions and family gatherings, embodying the spirit of Latvian summer cuisine. Today, variations exist across the Baltic region, with each country adding its own twist to the classic recipe.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
sour cream
🥗Healthier: Greek yogurt
💰Cheaper: cream cheese
Greek yogurt reduces calories while maintaining creaminess
buttermilk
🥗Healthier: low-fat milk
💰Cheaper: milk + vinegar
Low-fat milk is easier to find and lighter.
Boil beetroot until tender, then cool and peel.
Grate the cooled beetroot into a bowl.
Chop cucumber, radishes, and green onions, then add to the bowl.
Mix in chopped dill, salt, and pepper to taste.
In a separate bowl, combine sour cream and buttermilk until smooth.
Add the sour cream mixture to the vegetable mix and stir well.
Adjust seasoning with lemon juice, salt, and pepper as needed.
Chill the soup in the refrigerator for at least 30 minutes before serving.
Serve cold, garnished with slices of hard-boiled eggs.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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