Ingredients

• 500 g Cooked beets (fermented or not), diced or grated
• 1 liter Kefir or buttermilk
• 1 medium Cucumber, grated
• 1 bunch Radishes, thinly sliced
• 1/2 cup Fresh dill, chopped
• 1/4 cup Fresh chives, chopped
• 4 Hard-boiled eggs
• 2 tablespoons Lemon juice
• to taste Salt
• to taste Black pepper
• 1/2 cup Cold water or cold vegetable broth

Instructions

1. 1

   In a large bowl, combine the grated or diced beets with the kefir (or buttermilk).

2. 2

   Add the grated cucumber, thinly sliced radishes, chopped dill, and chives.

3. 3

   Season with lemon juice, salt, and black pepper. Mix gently.

4. 4

   If the soup is too thick, add a little cold water or cold vegetable broth to achieve the desired consistency.

5. 5

   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the soup to become thoroughly chilled.

6. 6

   Before serving, peel and cut the hard-boiled eggs in half or into quarters.

7. 7

   Serve the cold soup in individual bowls, garnished with hard-boiled egg pieces and a sprig of fresh dill.