Latvian Aukstā Zupa

Ingredients

• 4 medium potatoes, cooked and peeled
• 4 eggs, hard boiled and peeled
• 1 cucumber
• 4-6 dill pickles
• Radishes
• Chives or scallions
• 2 cups pickled beets grated
• 1 bunch dill
• 1/2 gallon kefir
• 1/2 teaspoon horseradish
• 1/2 teaspoon dijon mustard

Nutrition

Calories: 1200 kcal

Carbohydrates: 160 grams

Protein: 60 grams

Fat: 40 grams

Fiber: 20 grams

Instructions

1. Step 1: Cut the cucumbers, pickles and radishes into short, thin strips.
2. Step 2: Finely slice the potatoes and eggs. Finely chop the scallions or chives and the dill.
3. Step 3: Chop or grate the pickled beets if they are not already grated. Reserve the beet brine.
4. Step 4: If you are serving the soup in one large bowl, combine the kefir and beet brine in the bowl, add the horseradish and mustard, and whisk thoroughly.
5. Step 5: Add the cucumbers, pickles, radishes, potatoes, beets, chives/scallions and half the chopped egg and half the chopped dill. Reserve the other halves for garnish.
6. Step 6: Let sit for 20 minutes.
7. Step 7: Serve the soup sprinkled with the remaining chopped egg and dill.

Enjoy your Latvian Aukstā Zupa.
Note: Nutritional values are approximations.