Auksta Zuppa Recipe

The Baltics’ Pink, Refreshing Summer Soup

On hot summer days, you often crave something cool, refreshing, and easy to prepare rather than heavy meals that require hours of cooking. Aukstā zupa is exactly that kind of dish. The mild tanginess of kefir, the earthy sweetness of beetroot, the crispness of cucumber, and the freshness of dill and spring onions come together beautifully. Best of all, it requires no cooking and can be prepared ahead of time, chilled in the refrigerator, and served cold.

What does Aukstā zupa mean?

Aukstā zupa is one of the beloved dishes of Latvian cuisine. In Latvian, its name literally means “cold soup.” As the name suggests, it belongs to the category of cold soups, alongside ayran aşı, gazpacho, and batırık. The classic version contains ingredients such as beetroot, kefir, cucumber, boiled eggs, dill, and spring onions. Potatoes, radishes, mustard, horseradish, and sausage can also appear in different versions.

The combination of beetroot and kefir gives the soup its distinctive vibrant pink color. So although it may look a little unusual at first glance, this striking color is a familiar and much-loved sight in Baltic cuisine.

Aukstā zupa’s Lithuanian cousin: Šaltibarščiai

The closest Lithuanian relative of this soup is šaltibarščiai. Its Lithuanian name roughly means “cold borscht,” and today it is considered one of the best-known dishes of Lithuanian cuisine. Its basic ingredients are once again kefir or another fermented dairy product, beetroot, cucumber, dill, spring onions, and boiled eggs.

In Lithuania, there is another very important accompaniment to the soup: hot boiled potatoes. Serving warm potatoes alongside the cold, tangy, refreshing soup is one of its most characteristic features. In fact, Lithuanian official tourism sources describe potatoes as an integral part of the pink soup experience.

In Poland, it is Chłodnik Litewski

The Polish counterpart of this same family of soups is chłodnik litewski, meaning “Lithuanian-style cold soup.” This version, which has also been included on Poland’s list of traditional products by the Ministry of Agriculture, is made primarily with beetroot, fresh vegetables, kefir, and dill. Interestingly, traditional recipes can also include meat or crayfish necks. The soup may also be served with boiled potatoes.

Every household has its own version of Aukstā zupa

This is perhaps where the fun really begins. There is no single recipe that everyone can agree on when it comes to Aukstā zupa.

When you look at Latvian recipes, you will often find beetroot used in pickled or marinated form. Kefir, cucumber, dill, spring onions, and eggs are among the basic ingredients, while sausage is also a fairly common addition. Some recipes include mustard or horseradish as well.

One household may add potatoes, while another leaves them out entirely. Some cooks keep the soup quite thick, while others add plenty of water to make it more drinkable. Some use a thinner, ayran-like base instead of kefir. Vinegar is used in some recipes, while the beetroot’s own pickling liquid may provide enough acidity in others.

Cooked or pickled beetroot?

Beetroot can be used either cooked or pickled in different versions of the soup. This is one of the most noticeable differences between recipes.

When fresh beetroot is boiled and cooled, its naturally sweet, earthy flavor is more pronounced. When marinated beetroot is used, preparation is quicker, while the soup’s tanginess and color become more pronounced. Many Latvian Aukstā zupa recipes use marinated beetroot and even some of its pickling liquid.

For this recipe, I chose to use cooked beetroot because it allows you to taste the beetroot’s natural flavor more clearly. Vinegar and pickles can then be used to add as much acidity as needed.

Why is it important to let it rest for an hour?

Aukstā zupa is incredibly easy to prepare, but it is worth taking the time to let it rest.

When the beetroot, pickles, vinegar, kefir, and fresh vegetables are first combined, their flavors can initially feel somewhat separate. As the soup rests in the refrigerator, the beetroot’s color and flavor infuse into the kefir, the aromas of the cucumber and herbs spread throughout the mixture, and the acidity becomes more balanced. Since this is a summer soup, it also really needs to be served properly chilled.

One of the reasons I love Aukstā zupa is that it is quite different from the conventional idea of “soup.” There is no need to spend hours standing over the stove. If you have already boiled the beetroot, all that remains is chopping and mixing. If, like me, you enjoy cold soups and are looking for simple yet different recipes, you can also check out my post on refreshing cold soup recipes.

This recipe brings together the refreshing tanginess of kefir and the gentle sweetness of beetroot. Rather than simply creating a contrast between two opposing flavors, they come together to create an incredibly rich umami character. Cucumber and radish add crunch, pickles bring a more pronounced acidity, while dill and parsley add freshness. Once you add egg and sausage or chicken, it becomes not only refreshing but also a satisfying meal.

It is also wonderful the next day. In fact, I think this is one of those dishes that actually gets better after sitting in the refrigerator for a while. If it becomes a little thicker during storage, simply add a few tablespoons of cold water or kefir before serving to adjust the consistency.

Enjoy!

Enjoy!