Aukstā zupa

During my summer trip in Latvia I had the chance to try the wierdest soup I’ve eaten so far. I have to admit, I am not a fan of the exotic cusine, so imagine my surprise when our hosts served us deep pink cold soup. “That’s a funny color for a food!”, it was my first reaction. It turned out it is traditional Latvian soup called Aukstā zupa. I found it really interesting, and  even exotic, so I decided to share the recipe with you.


  • 6 beets
  • 4 small cucumbers
  • kefir
  • milk sausage
  • 4 eggs
  • a bunch of radish
  • chives, dill and parsley
  • pepper, salt and sugar

1. Wash the beets after removing the leaves, put them in a large pot and heat to boiling, then reduce heat and let simmer for about an hour. To preserve the color and taste, drop the boiled beets into a bowl of cold water. When the beets are cool, trim the ends and remove the skin, then cut into small pieces. (Or you can just use marinated beets instead of boiling fresh ones).
2. Take enough of the cooled beet broth to cover the beets and add a teaspoon of salt, two teaspoons sugar, then pour over beets and let sit for two hours.
3. Finely chop the chives, dill and parsley  and add to the mix.Chop up the milk sausage and add that as well. Add 1 L of kefir and mix. Chop the cucumber and add.
4. Boil the eggs, peel and chop them into semi-large pieces before adding.The radish also gets chopped into small pieces before being added. Mix well, then leave in the fridge for couple of hours.


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