Šaltibarščiai

Ingredients8

• beets500 g
• kefir1 L
• potatoes600 g
• eggs4
• cucumber200 g
• spring onions40 g
• fresh dill20 g
• salt1 tsp

Method

1. Boil the beets in their skins until tender, about 40–50 minutes, then cool, peel, and grate them finely.
2. Hard-boil the eggs, cool them, peel, and chop.
3. Boil the potatoes in their skins until tender, then keep them hot for serving.
4. Dice the cucumber and finely chop the spring onions and dill.
5. Stir the grated beets into the cold kefir, then add the cucumber, spring onions, dill, chopped eggs, and salt.
6. Chill the soup until very cold, then serve in bowls with the hot boiled potatoes on the side.