baltā aukstā zupa | Baltā aukstā zupa ar olu

Baltā aukstā zupa, translating to "white cold soup," is a quintessential Latvian summer dish. It's a refreshing and satisfying cold soup, perfect for combating the heat and providing a light yet nourishing meal. Unlike its more famous cousin, aukstā zupa (cold beetroot soup, or simply "aukstā zupa"), which boasts vibrant pink hues from beetroot, baltā aukstā zupa is characterized by its creamy white color derived from kefir, a fermented milk drink. This article delves deep into the world of baltā aukstā zupa, exploring its ingredients, preparation, variations, and cultural significance.

Baltā Aukstā Zupa ar Kefīru, Kartupeļiem, Gurķiem un Olām: A Classic Recipe

The most common and beloved version of baltā aukstā zupa features kefir, boiled potatoes, cucumbers, and eggs as its core ingredients. This recipe is simple, quick to prepare, and readily adaptable to individual preferences.

Quick Facts:

* Preparation Time: 20 minutes

* Number of Ingredients: 8

* Difficulty: Average

Ingredients:

* Cooked potatoes (approximately 4-5 medium-sized)

* Cucumbers (2-3 medium-sized)

* Hard-boiled eggs (3-4)

* Cooked sausage (such as Latvian Doktora desa – optional, but commonly used)

* Kefir (Valmieras 0.5% is a popular choice, but any plain kefir will work)

* Salt

* Mustard (Dijon or other mild mustard)

* Fresh dill (optional, for garnish and flavor)

Detailed Recipe and Preparation:

1. Prepare the Vegetables and Eggs: The key to a good baltā aukstā zupa lies in the preparation of the ingredients. The potatoes should be boiled until tender but not mushy. Allow them to cool completely before dicing them into small, bite-sized cubes. Hard-boil the eggs, peel them, and dice them similarly. The cucumbers should be peeled (optional, depending on preference) and diced.

2. Prepare the Sausage (Optional): If using cooked sausage, dice it into small pieces, similar in size to the vegetables. The sausage adds a savory element to the soup, but it can be omitted for a vegetarian version.

3. Combine the Ingredients: In a large bowl, combine the diced potatoes, cucumbers, eggs, and sausage (if using).

4. Add Kefir: Pour the kefir over the vegetables and eggs. Start with a smaller amount and add more until the desired consistency is reached. The soup should be creamy but not too thick.

5. Season to Taste: Add salt and mustard to taste. Start with a small amount of mustard and gradually add more until the desired level of tanginess is achieved.baltā aukstā zupa

6. Chill: Refrigerate the soup for at least 30 minutes before serving. This allows the flavors to meld together and the soup to become thoroughly chilled.

7. Garnish and Serve: Before serving, garnish with fresh dill, if desired. Serve cold.

Variations and Adaptations:

While the recipe above represents a classic rendition of baltā aukstā zupa, numerous variations and adaptations exist to cater to different tastes and dietary preferences.

* Baltā Aukstā Zupa ar Redīsiem un Gurķiem: This variation adds the crisp, peppery flavor of radishes to the soup. Simply dice the radishes and add them along with the cucumbers.

* Baltā Aukstā Zupa bez Kartupeļiem un Desas: For a lighter and lower-carbohydrate version, omit the potatoes and sausage. This variation is particularly refreshing on hot days. Consider adding more cucumber or other vegetables to compensate for the missing potatoes. Some people add chopped cauliflower or broccoli florets (blanched) for added texture.

* Adding Other Vegetables: Beyond radishes and cucumbers, other vegetables can be incorporated into baltā aukstā zupa. Finely chopped scallions, chives, or parsley can add a fresh, herbaceous note. Some people also add finely grated carrots for a touch of sweetness.

* Spice it Up: For those who prefer a spicier flavor, consider adding a pinch of black pepper, cayenne pepper, or a dash of hot sauce to the soup.

* Using Different Types of Kefir: While Valmieras 0.5% kefir is a popular choice, other types of kefir can be used. Full-fat kefir will result in a richer and creamier soup, while low-fat or non-fat kefir will create a lighter version. You can also experiment with different flavors of kefir, although plain kefir is generally preferred for its neutral taste. Buttermilk is sometimes used as a substitute for kefir, although the flavor will be slightly different.

* Adding Herbs: Besides dill, other herbs can be used to flavor baltā aukstā zupa. Fresh mint, parsley, or chives can all add a unique twist to the soup.

* Vegan Baltā Aukstā Zupa: To make a vegan version, substitute the kefir with a plant-based alternative such as soy kefir, almond kefir, or cashew kefir. Replace the eggs with crumbled tofu or a vegan egg substitute. Omit the sausage or replace it with a plant-based sausage alternative.