Lap Up the Cold Beetroot Soup

This dish is perfect for those who enjoy refreshing and cool flavors, making it ideal for warm summer days. It's great for vegetarians and vegans (if prepared without egg), and those who appreciate lighter soups.

Aukstā zupa has a unique combination of earthy sweetness from the beetroots, tanginess from the kefir, and fresh herbal notes from the dill. The crunchy cucumbers add texture, while the optional egg can enrich the flavor experience.

Aukstā zupa pairs well with crusty rye bread, providing a hearty contrast to the soup's refreshing qualities. A light white wine or kvass, a traditional fermented drink made from rye bread, complements its tangy flavors beautifully. Fresh dill or chives sprinkled on top enhance the visuals and flavor.

1. Beetroot: The star of the dish, it provides a vibrant color and earthy sweetness.
2. Kefir or yogurt: Adds creaminess and a tangy flavor, which balances the sweetness of the beets.
3. Dill: A common herb in Latvian cooking that adds freshness and a slight bitterness.
4. Cucumber: Provides a crunchy texture and refreshing taste.
5. Spring onions: Adds a bit of sharpness and crunch to the soup.
6. Potatoes: Usually served on the side or added diced, they provide substance and earthiness.
7. Hard-boiled egg: Optional, it adds protein and a creamy texture if included.

To prepare Aukstā zupa, begin by boiling and peeling the beetroot. Once cooled, grate the beets and mix them with kefir or yogurt. Add finely chopped cucumbers, dill, and spring onions, stirring until combined. Chill the soup before serving, often garnished with diced potatoes and a hard-boiled egg.

Embarking on this challenge offers you a taste of Latvia's culinary heritage with Aukstā zupa. It's not just a dish; it's a cool escape from the summer heat, melding tradition with vibrant flavors. This challenge encourages you to embrace the unlikely combination of ingredients that turn the ordinary beetroot into a stunning soup. You'll not only tickle your taste buds but also immerse yourself in local culture as you discover how Latvians celebrate the bounties of their land. Revering simplicity yet showcasing vibrant flavors makes this challenge a must for every adventurous foodie visiting Riga.

Lithuanian Šaltibarščiai

This cold beetroot soup is very similar to Aukstā zupa but often includes kefir as well, enriched with diced vegetables and sometimes served with boiled potatoes on the side. It tends to have a slightly more vibrant flavor profile due to the addition of more herbs.

Russian Holodets

Though not a direct variation, Holodets is another cold dish made from meat stock that challenges the norm of warm Russian soups. It highlights the cultural practice of serving cold dishes during summer in Eastern Europe.

In modern Latvia, Aukstā zupa is often enjoyed during hot months, served as a cool appetizer or as a light meal. It is commonly found in summer festivals and gatherings, showcasing local ingredients. Families may have their own variations, adding a personal touch to this traditional dish, often served alongside rye bread and other local dishes.

Aukstā zupa has roots in traditional Latvian cuisine, showcasing the region's love for beetroots. This dish likely evolved from the necessity to create refreshing meals during short, hot summers. Beetroots, abundant in Latvia, were historically used for their nutritional value and were considered a staple. Over the years, similar cold soups emerged in other Eastern European countries, highlighting regional adaptations while maintaining beetroot as a central ingredient. The dish speaks to Latvia's agricultural heritage and reflects cultural pride in using local produce.

The Cold Soup Revolution

Aukstā zupa is part of a broader Eastern European trend of cold soups, providing a unique culinary experience that contrasts with hearty warm dishes typically found in the region.

A Colorful Tradition

The striking pink color of the soup comes from the beetroot, which is also known for its health benefits, including high iron content. This vibrant hue is a visual treat and makes it a popular dish for gatherings.

Festival Dish

During Latvia's summer solstice festival, you may often find Aukstā zupa served, a tradition that celebrates local produce and the warmth of the season; a true symbol of summer dining.

Global Recognition

While deeply rooted in Latvian culture, Aukstā zupa has gained popularity beyond Latvia, now appearing on menus internationally in Eastern European restaurants, often celebrated for its unique flavor and visual appeal.