This is a Latvian dish found in “Old and New Recipes – Latvia, Lithuania, and Estonia, Baltic” by Simon Bajada
The main ingredients are milk and seasonal vegetables, but it is generally served cold on a hot summer’s day, which is why it is called summer’s milk soup. Very easy and healthy.
Ingredients will vary depending on your region but the ingredients listed are
- Milk
- Potatoes, small
- Carrots
- Hipsi Cabbage (closest substitutes are savoy or sweetheart)
- Green Beans
- Asparagus
- Peas
- Dill, marjoram, or parsley to garnish
- Chop your vegetables into size of your choice
- The main thing is to have your milk hot in a separate pot to not instantly cool your other ingredients when you add the milk. Other than that, you just stagger adding your ingredients based on cooking time.
- Add cabbage, carrots and potatoes into a pot with enough water to barely cover them. Boil gently until potatoes are nearly done.
- Keep simmering, then add hot milk, asparagus, and green beans
- Wait a couple minutes then add peas
- Cook until potatoes are done, then season to taste.
- Can be eaten hot or cold. Garnish with dill or parsley
Ancestral Cooking 