Kholodnik cold beet soup

Beetroot

Peel and coarsely grate the beets. Add 1 l of water and the juice of half a lemon, bring to a boil and simmer for 15 minutes.

The lemon juice keeps the beets bright red.

Chilling

Let the beet broth cool with the beets in it, then refrigerate until fully cold.

Eggs

While the beets cool, hard-boil the eggs for 10 minutes after the water boils, then transfer them to cold water.

Chopping

Peel the eggs. Dice the cucumbers and eggs, slice the radishes into thin half-moons and finely chop the dill and green onions.

Mixing

Combine the cold beet broth and beets with the kefir, then add the cucumbers, radishes, eggs and herbs. Add the sugar, season with salt and mix.

Potatoes

Just before serving, peel the potatoes and boil in salted water until tender, about 20 minutes. Drain.

Serving

Ladle the kholodnik into bowls and serve the hot potatoes on the side. Done!