Latvian cuisine

Aukstā zupa (cold beetroot and kefir soup)

A pink cold kefir soup with cooked beetroot, cucumber, dill and egg.

With care: in a safer version

Aukstā zupa (cold beetroot and kefir soup) — Latvian cuisine. Photograph of the dish.

Ingredients

kefir
cooked beetroot
cucumber
dill
spring onion
hard-boiled egg
hot potatoes
salt

How it is prepared

Cooked beetroot and vegetables are chopped into cold kefir and served with hot potatoes.

Food safety with low immunity

Use only pasteurised milk, yoghurt, cream and cheese.
Wash raw vegetables and herbs well under running water. During neutropenia some teams advise avoiding raw salads and herbs — ask about your own rules.
Eggs should be fully cooked, with firm whites and yolks.
When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

How to prepare it during treatment

Not cooked: raw cucumber, herbs and kefir may be restricted during neutropenia. If allowed, use pasteurised kefir and peeled cucumber, skip the herbs, and make and eat it the same day.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Make it fresh, keep it chilled and eat it the same day. Do not leave it out on the table.

Reheating

Eaten cold — not reheated. That is why freshness and the fridge matter.

Symptoms it may suit

Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
Heart disease. Lots of green herbs or leaves (vitamin K). If you take blood-thinning medicine, discuss keeping the amount steady with your team.
Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Latvia: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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