Beet Soup with Cucumbers and Buttermilk (Latvian Aukstā Zupa)

Latvian cold beet soup is loved all over the Baltic States and many other places as well. This is an amazing summer dish that Latvians love on a hot summer day. It has virtually no calories, it is refreshing and it is amazingly simple to prepare. Beetroots, cucumbers, dill (Latvians love dill - it grows like grass in their gardens!), boiled eggs and kefir. And, oh, that colour!

3 small-medium beets
2 green Persian cucumbers
3-4 green onions, chopped
3-4 Tbsp. fresh dill, finely chopped
1 qt kefir or buttermilk
1 Tbsp. horseradish, grated
1 Tbsp. lemon juice, freshly squeezed
sea salt
black pepper, freshly ground
2-4 eggs

Cut off the greens and use for another purpose. Wash the beets, Put them in a pan with some water and cook until tender. About 30 minutes. Let them cool completely, then peel and grate coarsely.

Hard-boil the eggs, then cool under cold water Peel and cut into half lengthwise.

Wash the cucumbers, cut into small dice.

Take a large bowl, throw in the grated beets. Stir in some of the kefir, then season the soup base with horseradish and some salt and pepper. Add the rest of the ingredients, except boiled eggs.

Adjust seasoning as necessary.

Refrigerate overnight is best but at least a couple of hours.

Serve very cold, topping each portion with a boiled egg half or two.

Makes 4 servings.