What happens when you mix Estonian heart, Ukrainian soul, Lithuanian flair and Latvian love… with a whole lot of beetroot? You get one gloriously flavour-packed afternoon – a Beetroot Soup Workshop! On 30 March 2025, the Sydney Estonian Society teamed up with its Baltic buddies and Ukraine for a culinary celebration that proved once – and for all – beetroot soup might just be the international language of friendship.
This cultural cook-off featured four different beetroot soups – each lovingly crafted in the style of its country of origin. With ladles raised high and aprons tied tight, home chefs and curious foodies gathered at Sydney Latvian House to learn, taste and bond over a common beet. Close to 50 people came along to enjoy a five-hour immersion into beetroot heritage. Each country – Estonia, Latvia, Lithuania and Ukraine – took centre stage to demonstrate their unique take on this iconic soup.
A soup-er star line-up
There was the deep and hearty Ukrainian borsch, famed around the world (and even recognised by UNESCO!) – packed with beets, cabbage, beans, potatoes and served with a dollop of sour cream. Lithuania brought the refreshing šaltibarščiai, usually a vibrant cold soup made with kefir, cucumber and egg – perfect for hot days and bright Instagram posts. But just to keep us on our toes, the Lithuanians served this steaming hot with mushrooms – a cosy twist nobody saw coming.
Latvia offered a tasty blend with a nod to both hot and cold styles, while Estonia showcased a hearty, meaty borš. The Estonian version was brought to life with a special family recipe from Ave Nukki, the new President of the Sydney Estonian Society, using her mother’s beloved method. It was a hit – though we suspect anything cooked with that much love (and a splash of sour cream) was bound to be a winner.
Smoked meat? Fresh meat? Beans? All of the above?
Anyone who may have been secretly thinking, “I thought beetroot soup was just… beetroot soup?” Oh no, dear soup novice – the beet hides multitudes! Ukrainian borsch had beans. Estonian and Latvian versions were close cousins, one favouring fresh meat, the other smoky. And the Lithuanian soup with mushrooms? Let’s just say, it was the Beyoncé of beet bowls. Don’t dare to say out loud – one beetroot soup is not the same as another!
Bread, cake and a beet-load of fun
As the soups simmered and stories flowed, guests also enjoyed Estonian rye bread (because what’s soup without a proper sidekick?), coffee, and – naturally – cake. The atmosphere was warm, friendly and fragrant with the aroma of beetroot and good vibes.
Each attendee went home not just with a full stomach but with a recipe (or four!) to recreate the experience in their own kitchens. A culinary souvenir if you will – much better than a fridge magnet.
What’s next on the menu?
The Sydney Estonian Society is just getting started. There are already whispers of more cross-cultural cooking events and joint adventures in the works. The popular Baltic Market will be returning this September, and talk is heating up about a shared sports day (rahvastepall, anyone?). Clearly, when the Baltic nations (and Ukraine) team up, magic – and meaty soup – happens.
The final stir
In a world where differences often divide, events like the Beetroot Soup Workshop show how deliciously simple it can be to connect. A pot of soup, a sprinkle of tradition, a side of rye bread – and suddenly, strangers are friends, and a root vegetable becomes a symbol of unity.
Well done to the Sydney Estonian Society for cooking up such a meaningful (and tasty) event. We’re looking forward to more multicultural feasts and friendly games to come.
Acknowledgements
Thank you to Ave Nukki for helpful information and photos!
