Cold Latvian soup
Description
Perfect for lunch. Latvian beet soup is very easy and quick to prepare. Boil and chill the beets in advance. You can use marinated beets if desired. Any fat content of kefir will work. Adjust the soup's thickness to your taste. This dish is a great alternative to any okroshka. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for making Latvian cold soup.
- 2
Step 2
Finely chop the green onions and place them in a pot.
- 3
Step 3
Add finely chopped cucumber. If the skin is not thick, you can leave the cucumber unpeeled.
- 4
Step 4
Place the sliced radish into a pot.
- 5
Step 5
Add chopped parsley or dill. You can use both.
- 6
Step 6
Peel the boiled and cooled beet and grate it. Add to the soup.
- 7
Step 7
Boil the eggs hard, cool and peel them. Finely chop and add to the pot with the other ingredients.
- 8
Step 8
Pour kefir and water into the soup. Add salt, add lemon acid to taste, and mix.
- 9
Step 9
Latvian beet soup is ready. Serve at the table with sour cream and fresh bread.