Kholodnik cold beet soup

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.

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

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

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

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.

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

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