Šaltibarščiai

Ingredients

Quantities for 4 servings.

• 500 g Beetroot, boiled and grated
• 1 l Kefir, cold
• 2 piece Cucumbers
• 4 piece Eggs, hard-boiled
• 40 g Dill
• 40 g Spring onion
• 800 g Potatoes, to serve, hot
• 150 ml Soured cream
• to taste Salt

Method

1. Boil the beetroot until tender, cool it completely and grate it coarsely.
2. Cut the cucumbers into matchsticks and chop the dill and spring onion.
3. Mix the beetroot, cucumber and herbs with the soured cream and salt it now, before the kefir, so the salt disperses.
4. Pour in the cold kefir and stir. The soup turns an even pink.
5. Chill it for an hour. Warm šaltibarščiai makes no sense.
6. Boil the potatoes and serve them hot on a separate plate. Put halved eggs into the soup.