About
About Latvian Auksta Zupa
Auksta Zupa, also known as Cold Beet Soup or Cold Borscht, is a traditional Latvian dish that is particularly popular during the summer months. This refreshing and vibrant soup is made with beets, cucumbers, radishes, and fresh herbs, all combined with a tangy base of kefir or sour cream. Auksta Zupa is celebrated for its bold colors, crisp textures, and delightful combination of sweet and tangy flavors.
History of Latvian Auksta Zupa
Auksta Zupa has ancient roots in Latvian culinary tradition, dating back centuries to the rural communities of Latvia. The dish evolved as a way to make use of the abundant seasonal produce available during the summer months, including fresh vegetables from gardens and dairy products from local farms.
Originally a simple peasant dish, Auksta Zupa has since become a beloved staple in Latvian cuisine, enjoyed by people of all backgrounds. Its popularity extends beyond Latvia's borders, with variations of cold beet soup found in neighboring Baltic and Eastern European countries.
Enjoy this nostalgic and hearty dish as part of your next celebration or as a comforting meal any time of the year!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
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Auksta Zupa From Latvia
Auksta Zupa, also known as Cold Beet Soup or Cold Borscht, is a traditional Latvian dish that is particularly popular during the summer months.
Prep time
30 mins
Cook time
20 mins
Serves
3
INGREDIENTS
2-3 Medium Beets, cooked, peeled, and grated (pickled would be best)
2-3 Medium Cucumbers, peeled and diced
6 gerkins, diced
1 tbsp horseradish
2 Hard-Boiled Eggs, chopped
4 cups Kefir
2-3 tablespoons Fresh Dill, chopped
2-3 tablespoons Fresh Chives, chopped
Salt and Pepper to taste
Sugar (optional)
Vinegar (optional)
Rye Bread, for serving
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Instructions
A healthy and vibrant pink soup for the heat of the Baltic states.
Click here for video recipe and story on Instagram
In a large bowl, combine grated beets, diced cucumbers, sliced radishes, and chopped hard-boiled eggs.
Add kefir to the bowl, mixing well to combine. If the soup is too thick, thin it out with water until reaching the desired consistency.
Stir in fresh dill, chives, pickles reserving some for garnish. Season the soup with salt and pepper to taste.
For added sweetness and tanginess, you can optionally add a pinch of sugar and a splash of vinegar to the soup, adjusting to your preference.
Cover the bowl and refrigerate the Auksta Zupa for at least 2-3 hours to chill and allow the flavors to meld together.
To serve, ladle the cold beet soup into bowls and garnish with additional fresh herbs.
Enjoy the Auksta Zupa chilled, accompanied by slices of rye bread for a traditional Latvian meal.
