Aukstá Zupa (Latvian Pink Soup)

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Aukstá Zupa (Latvian Pink Soup)

Kūpinātas Brētliņas Salāti (Latvian Pink Soup) is a traditional Latvian recipe for a classic midsummer cold soup of beetroot, potatoes, cucumber, radish and dill pickles in a kefir base with horseradish and mustard. The full recipe is presented here and I hope you enjoy this classic Latvian version of: Latvian Pink Soup (Aukstá Zupa).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+20 minutes chilling)

Serves:

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Milk Recipes Latvia Recipes

This is a cold Latvian summer soup that's traditionally served as part of the Līgo or Summer Solstice celebrations.

Ingredients:

4 medium potatoes, cooked, peeled and finely sliced
6 hard-boiled eggs, peeled and halved
1 cucumber, sliced into short, thin, strips
4-6 dill pickles, sliced into short, thin, strips
4 Radishes, sliced into short, thin, strips
Chives or spring onions, finely chopped
400g Latvian pickled beetroot, grated (reserve the brine)
1 bunch dill, chopped
500ml kefir (or 375ml plain yoghurt thinned with 125ml milk)
1/2 tsp freshly-grated horseradish root
1/2 tsp Dijon mustard
Salt and freshly-ground black pepper, to taste

Method:

In a bowl, mix together the kefir and reserved beet brine. Add the grated horseradish and the mustard then whisk thoroughly to combine. Stir in the cucumber slices, pickles, radishes, potatoes, grated beetroot, chives/spring onions and half the chopped dill. Chop two of the hard-boiled eggs and stir these in. Place in the refrigerator and chill for 20 minutes.

Season the chilled soup to taste, then divide between four serving bowls. Sit two halved eggs in each, scatter over the remaining chopped dill and serve.