Aukstā ZupaCold Beet and Kefir Soup

Name: Aukstā Zupa (Cold Beet and Kefir Soup)
Prep time: 2 h 20 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 4
Cuisine: Latvia
Ingredients: 450 g Beet; 900 ml Water; 800 ml Kefir (well chilled); 250 g Cucumber (finely diced); 7 g Salt; 2 g Black Pepper; 4 pcs Egg (hard-boiled and halved); 20 g Fresh Dill (finely chopped)

A bright Latvian summer soup made with cooked beet, kefir, cucumber, egg, and dill. Served thoroughly chilled, it is refreshing, tangy, and often served in warm weather.

Prep

2h 20m

Cook

35m

Serves

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Estimated

Nutrition

Per serving

263kcal

Calories

16g

Protein

13g

Fat

24g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

450g
Beet
900ml
Water
800ml
Kefir (well chilled)
250g
Cucumber (finely diced)
7g
Salt
2g
Black Pepper

Topping

4pcs
Egg (hard-boiled and halved)
20g
Fresh Dill (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the beet in a pot with the water, bring to a boil, and cook for 30 to 40 minutes, until tender.
02
Let the beet cool in its cooking liquid, then peel and grate it.
03
In a bowl, combine the grated beet, the cooled cooking water, kefir, and cucumber.
04
Season the soup with salt and black pepper, then refrigerate for at least 2 hours, until very cold.
05
Place the halved egg on each serving and finish with fresh dill.

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