Latvia – Baltic Traditions and Seasonal Cuisine
Latvia is a Baltic country in northeastern Europe, known for its extensive forests, beautiful coastline and strong connection to nature. Latvian cuisine is shaped by the changing seasons, with potatoes, cabbage, rye bread, mushrooms and root vegetables playing important roles. Beetroot is especially popular and appears in both warming winter dishes and refreshing summer soups.
What Is Biešu Zupa?
Biešu Zupa simply means beetroot soup in Latvian. This traditional-style soup combines earthy beetroot with potatoes, carrots, cabbage and aromatic spices to create a comforting, colorful meal. While Latvian beetroot soups vary from household to household, this vegan version uses vegetable broth and plant-based sour cream. For Halloween, I've added my own slightly spooky twist: homemade tofu and pine nut brains with a vivid pink beetroot glaze.
▣ Ingredients (2 servings)
- 2 raw beetroots (approx. 300 g)
- 1 carrot
- 1 onion
- 1 potato (approx. 150 g),
- 1 handful white cabbage (approx. 50 g)
- 750 ml vegetable broth
- 1 tbsp vegetable oil
- 1 tbso fresh lemon juice
- 1 tsp sugar
- 1 bay leaf
- 2 allspice berries
- 100 g firm natural tofu
- 1 tsp nutritional yeast
- 1 tsp cornstarch
- 25 g pine nuts
- 1/2 tsp vegetable oil, for the baking parchment
- 2 tbsp prepared beetroot soup, for the brain glaze
- 1 tsp vegan sour cream, for the brain glaze
- 40 g vegan sour cream, for serving
- 2 tbsp fresh dill
- to taste salt & freshly ground black pepper
♨ Preparation
- Prepare the Vegetables
Peel and grate the raw beetroots and carrot. Finely dice the onion and potato, and shred the white cabbage.
Sauté the Vegetables
Heat the vegetable oil in a large saucepan over medium heat. Add the onion and carrot and sauté for approximately 3 minutes.
Add the grated beetroot, lemon juice and sugar. Stir well and cook gently for approximately 10 minutes, allowing the beetroot to soften while retaining its vibrant color. - Simmer the Soup
Pour in the vegetable broth and add the diced potato, shredded cabbage, bay leaf and allspice berries.
Bring to a gentle boil, then reduce the heat and simmer for approximately 20–25 minutes, until all the vegetables are tender.
Remove the bay leaf and allspice berries before blending. - Blend and Season
Using an immersion blender, purée the soup until smooth and creamy.
Season with salt and freshly ground black pepper.
Keep warm over low heat while preparing the final touches. - Prepare the Tofu Brains
Preheat the oven to 180°C (356°F).
Drain the firm tofu thoroughly and gently press out excess moisture using a clean kitchen towel.
Crumble the tofu into a bowl. Add the cornstarch, nutritional yeast, salt and pepper.
Mix and knead until the ingredients form a slightly sticky, moldable mixture.
Divide into two equal portions and shape each portion into a small oval brain.
Using a sushi chopstick, carefully create a groove down the center of each brain to separate the two hemispheres. - Decorate with Pine Nuts
Line a baking tray with parchment paper and lightly brush the areas beneath the brains with vegetable oil.
Place the shaped tofu brains on the prepared parchment.
Gently scatter the pine nuts over the surface, allowing them to fall naturally into place.
Use food tweezers to adjust individual pine nuts and emphasize the curved structure of the brain hemispheres. - Bake the Brains
Place the brains in the preheated oven and bake for approximately 10 minutes, until the mixture begins to firm up and the pine nuts become lightly golden.
Prepare the Bloody Beetroot Glaze
Remove 2 tablespoons of the blended beetroot soup and combine with 1 teaspoon of vegan sour cream.
Stir until the mixture develops a vivid pink color.
Carefully open the oven and use a silicone pastry brush to apply a thin layer of beetroot glaze over the brains.
Return to the oven for another 2–3 minutes to warm and lightly set the glaze. - Assemble and Serve
Divide the hot beetroot soup between two bowls.
Garnish with fresh dill and a generous dollop of vegan sour cream.
Carefully transfer one tofu and pine nut brain onto each serving plate beside the soup.
Serve immediately and enjoy your deliciously spooky Latvian creation.
Food Story
Brain Food? More Like a Brain to Eat!
Halloween is approaching, and apparently my kitchen has officially lost its mind. A steaming bowl of Latvian beetroot soup seemed like the perfect opportunity to create something a little outrageous. And since I’m definitely Team Beetroot, what could possibly be a better companion than a freshly baked pink brain?
The Brain Matter? Tofu. The Brain Cells? Pine Nuts.
The brain matter? Tofu. The brain cells? Pine nuts. The bloody finishing touch? A beetroot glaze. And the best part? Nobody has to lose their mind over this recipe. All you need is a spoon, a little creativity and a slightly morbid sense of humor. Who knew that a handful of everyday ingredients could turn into such a deliciously creepy dinner?
A Little Latvian Comfort Beneath the Halloween Madness
Underneath all that Halloween madness, there’s a wonderfully comforting Latvian classic. Earthy beetroot, tender vegetables, aromatic spices and a generous spoonful of vegan sour cream make this warming soup a delicious choice for chilly evenings. The edible brains are simply my playful Via Veggie Vegan twist. After all, cooking should feed your imagination as well as your appetite.
♨ Nutrition per serving
Nutritional values are approximate and may vary depending on the ingredients and products used.
Good to Know
Latvia Is Definitely Team Beetroot
Latvians certainly know how to celebrate beetroot! While this warming Biešu Zupa is ideal for colder days, Latvia is also famous for Aukstā Zupa, a refreshing cold beetroot soup traditionally prepared with kefir, cucumber, dill and other fresh ingredients. Its bright pink color makes it particularly popular during the warmer months. Two very different soups, one beloved vegetable and plenty of delicious reasons to join Team Beetroot.
Why Beetroot Has Such an Intense Color
Beetroot gets its characteristic deep red color from natural pigments called betalains, particularly betacyanins. These water-soluble pigments are responsible for the spectacular pink and purple shades in beetroot dishes. Adding a little lemon juice helps maintain the vibrant color during cooking. Betalains also have antioxidant properties, although this does not automatically mean that eating beetroot produces specific medical benefits.
Beetroot, Fiber and Plant-Based Nutrition
Beetroot provides dietary fiber, folate and potassium. Folate contributes to normal cell division and blood formation, while potassium supports normal muscle and nervous system function. The vegetables in this soup provide fiber, which contributes to normal digestion. Adding tofu and pine nuts introduces plant-based protein and unsaturated fats, turning a simple vegetable soup into a more substantial meal.
