A summer favorite in Latvia is cold soup. It is fast and easy, with just a little planning ahead. No one here likes to eat anything heavy when it is really hot out. So this soup usually goes like hot cakes 😉 There are other variations, without beets, but this is the version I usually make.
2-3 boiled potatoes (peel when cool) shredded or chopped
2 hard boiled eggs chopped
2-3 cucumbers, shredded or chopped.
1 -2 quarts kefirs (this is like buttermilk, but thicker)
1 pint marinated (pickled) beets (shredded) You can chop them if you can’t find them shredded.
1 bunch of dill, finely chopped.
When your boiled items are cool, shred them and mix with the remaining ingredients. Refrigerate until ready to serve. If you can’t use it all the first day then it is just as good the second. I use only one quart of the buttermilk, I like a thicker soup.