Biešu Aukstā Zupa ar Karstiem Kartupeļiem (Riga Chilled Kefir Beet Soup & Hot Dill Potatoes) – Authentic Latvia Recipe

Ingredients for Biešu Aukstā Zupa ar Karstiem Kartupeļiem (Riga Chilled Kefir Beet Soup & Hot Dill Potatoes) (4 Servings)

• 1.25 lbs (or 2.5 cups) marinated grated red beets, prepped into bite-sized pieces
• 1.5 cups crisp cucumbers and radishes, washed and trimmed
• 1 cup steaming hot skillet-browned dill potatoes
• 1 medium onion and 3 cloves garlic, finely minced with kefir
• 1.5 tbsp traditional Latvia seasoning (sour cream, horseradish touch, dill, scallions)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and kefir for 3–4 minutes until fragrant.
2. Stir in sour cream, horseradish touch, dill, scallions and toast for 45 seconds to release the essential oils of Latvia's kitchen.
3. Add marinated grated red beets and crisp cucumbers and radishes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in steaming hot skillet-browned dill potatoes, adjust seasoning, and ladle steaming hot into deep bowls.