National Dish Latvia: Baltais Borschts (Recipe)
In this article
Meet Baltais Borschts, Latvia’s velvety take on the borscht family — pale, creamy and a world away from its ruby-red cousins. Sweet root vegetables are simmered until tender, blended smooth and finished with a generous swirl of soured cream and a shower of fresh dill. It is the sort of soup that steams up the kitchen windows on a grey winter afternoon and tastes even better the following day. Simple ingredients, gentle cooking, and a bowl of pure Baltic comfort.
About Baltais Borschts
Baltais Borschts is a traditional Latvian national dish that is as nourishing as it is delicious. This creamy soup brings together fresh turnips, soured cream and a handful of aromatic herbs to create a flavour all of its own. In Latvia it is served most often through the colder months, and it has long been a favourite that wins people over from the very first spoonful. Beyond being genuinely good for you, it reflects the rich culinary tradition of the country.
Ingredients (serves 1–2)
- 2 large turnips
- 200 ml soured cream
- 500 ml vegetable stock
- 1 onion
- 2 cloves of garlic
- Fresh dill
- Salt and pepper to taste
- Optional: a squeeze of lemon juice
Shopping for the ingredients
When shopping for Baltais Borschts, look for firm, fresh turnips with no soft or bruised patches, as they form the backbone of the soup. For the soured cream, regional dairy is well worth seeking out — it tends to be creamier and fuller in flavour than mass-produced versions. Do not skip the fresh herbs either: a good bunch of dill is what gives the finished bowl its unmistakable character. A loaf of dark Rupjmaize on the side rounds out the shopping list nicely.
Preparing the dish
Getting ready for Baltais Borschts is straightforward and calls for no great skill at the stove. Begin by peeling the turnips and chopping the onion and garlic finely. These three come together in the pot and settle into a gentle, well-balanced base. The other key step is simply to have everything measured out and within reach before you start, which keeps the cooking smooth and unhurried.
Step-by-step instructions
- Wash and peel the turnips thoroughly, then cut them into small dice.
- Chop the onion and the garlic finely as well.
- Heat a little oil in a pan and sweat the onion and garlic until translucent.
- Add the diced turnips and fry for about 5 minutes.
- Pour in the vegetable stock, bring to the boil, then simmer over medium heat for 20–25 minutes.
- Take the pan off the heat and blend with a stick blender until smooth and creamy.
- Stir through the soured cream and season with dill, salt and pepper.
- Optional: add a squeeze of lemon juice to lift the flavours.
Gluten-free / lactose-free version
Making Baltais Borschts gluten-free and lactose-free could hardly be easier: simply swap the soured cream for a plant-based alternative. Coconut cream or unsweetened soya cream both give the soup the same silky texture. Choose a certified gluten-free stock and the whole dish is safely free of gluten. That way anyone with a sensitive stomach or particular dietary needs can enjoy a bowl without a second thought.
Tips for vegans and vegetarians
If you would like to make Baltais Borschts vegan, replace the soured cream with one of the many plant-based options now available — most deliver a comparable creaminess and tang. Stick to a good vegetable stock and plenty of fresh herbs, the same building blocks that carry so many vegetarian dishes. The soup stays every bit as delicious while remaining light, wholesome and entirely plant-friendly.
More tips and tricks
To coax even more out of Baltais Borschts, try roasting the turnips before they go into the pot. Roasting concentrates their natural sweetness and gives the soup a deeper, rounder flavour. Another useful trick is to let the finished soup rest, as the aromas intensify noticeably overnight. Finally, keep an eye on the balance between sharpness and sweetness — getting that right is what turns a good bowl into a memorable one.
Adapting the recipe to your taste
Baltais Borschts is an exceptionally adaptable dish. Vary the vegetables as you please: potatoes or carrots slip in easily and add extra depth. Experiment with different herbs too, such as parsley or chives, to give the recipe your own twist. A pinch of caraway or paprika can introduce new flavour notes as well — caraway in particular is a Latvian favourite, as anyone who has tried Kimenu Siers will know.
Ingredient substitutions
If soured cream is not your thing, Greek yoghurt makes an affordable and very similar stand-in. Where the turnips are concerned, a mix of assorted root vegetables works well and takes the soup in a slightly different direction. Chicken stock is an interesting variation on the vegetable version if you are not cooking meat-free. Just take care not to stray so far that the main ingredients — and the authenticity of the dish — get lost along the way.
Drink pairing ideas
Plenty of drinks suit Baltais Borschts beautifully. A light, sparkling mineral water is ideal for cutting through the creaminess of the soup. For those who prefer something alcoholic, a dry white wine or a refreshing craft beer makes an excellent companion. Alternatively, pair it with a fruity homemade iced tea, or with the malty tang of Kvass, for a refreshing and thoroughly satisfying meal.
Serving and presentation ideas
An attractive presentation lifts the whole dish. Serve Baltais Borschts in deep bowls and garnish with fresh dill or an extra spoonful of soured cream. A few fine strips of turnip or a scattering of dried herbs add welcome visual accents. Setting it out with a slice of fresh bread or a crisp baguette completes the picture, and a plate of Sipolu Zupa style sides works well for a larger gathering.
A bit of history
Baltais Borschts is more than just a soup; it is part of Latvia’s cultural history. The use of root vegetables reaches back to old traditions in which they played a central role at the table. Contemporary versions are everywhere in Latvian homes today, and the soup is often served at celebrations and family gatherings. The pairing of fresh ingredients with time-honoured cooking methods is exactly what makes it such a fine example of Latvian cuisine.
More recipe ideas
Summary: Baltais Borschts
Baltais Borschts is a simple, wholesome dish that brings together fresh turnips and soured cream to lovely effect. It delivers a good range of nutrients and, just as importantly, an easy way into Latvian culture. Made for cold days, it is at its best with fresh bread and a scattering of dill. Let this distinctive soup win you over and enjoy a genuine taste of Latvian tradition.
