Latvia’s electric-pink answer to a hot summer day.
In Lithuania, its close cousin is called šaltibarščiai .
Aukstā zupa, literally “cold soup,” is a Latvian summer staple. It belongs on the everyday table when the weather is warm and nobody wants to stand over a hot stove, especially in homes without air conditioning. Built around kefir, beets, cucumber, dill, chives, and egg, it is bright, tangy, and refreshing, with warm potatoes or dark rye bread often served alongside.
It is the kind of practical, shareable dish that appears on family tables throughout the short Baltic summer, made from the vegetables and herbs at their peak.
Its origins are hotly debated. Latvia and Lithuania both claim close versions of the dish, while related cold beet soups also appear throughout Belarus, Poland, and Russia. It is part of a wider Eastern European family often loosely called cold borscht, but every country gives it a slightly different accent. The Latvian version is defined by its cool kefir base and the fresh, garden-forward flavors that make it perfect for summer.
No cook time, just combine!
Serve Aukstā zupa with thick slices of dark rye bread and, if you want the classic hot-cold contrast, simple boiled new potatoes on the side. A crisp lager, sparkling water with lemon, or a chilled cucumber salad all work beautifully alongside it.