Dish
Skābeņu zupa
Sour soup
Skābeņu zupa is made by boiling potatoes in water until they are soft. Then, the fermented milk is added along with some salt and sugar. The soup is then simmered for a few minutes until it thickens. Some variations of the soup include adding carrots, onions, and other vegetables. Skābeņu zupa is a hearty and filling soup that is perfect for a main course.
Origins and history
Skābeņu zupa has been a staple in Latvian cuisine for centuries. It was traditionally made in the fall when milk was abundant and needed to be preserved. The fermentation process helped to preserve the milk and gave it a tangy flavor. Today, Skābeņu zupa is enjoyed throughout the year and is a popular dish during the winter months.
Dietary considerations
Skābeņu zupa is vegetarian and gluten-free. However, it contains dairy products so it is not suitable for vegans or lactose intolerant individuals.
Variations
Some variations of Skābeņu zupa include adding meat or fish to the soup. Another variation is to add sour cream or cream to the soup to make it even creamier.
Presentation and garnishing
Skābeņu zupa is traditionally served in a bowl with a sprig of dill on top. The soup can also be garnished with chopped chives or parsley.
Tips & Tricks
To make Skābeņu zupa even creamier, add a dollop of sour cream or cream to the soup just before serving.
Side-dishes
Skābeņu zupa is often served with rye bread or crackers. It can also be served with a dollop of sour cream on top.
Drink pairings
Skābeņu zupa pairs well with a light beer or a glass of white wine.
Delicious Skābeņu zupa recipes
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