Saltibarsciai

Instructions

1. 1 Place the whole unpeeled beets in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer for thirty to forty minutes until the beets are tender when pierced with a knife.
2. 2 Drain the beets and let them cool until comfortable to handle. Peel off the skins using your fingers or a small knife, then grate the beets on the coarse side of a box grater into a large mixing bowl.
3. 3 Pour the chilled kefir over the grated beets and stir until the mixture turns a vivid, uniform bright pink colour. The kefir should be very cold to ensure the soup stays refreshingly chilled throughout.
4. 4 Add the finely diced cucumber, chopped hard-boiled eggs, sliced scallions, and most of the fresh dill to the bowl, reserving some dill for garnish. Stir gently to distribute all the ingredients evenly.
5. 5 Season the soup with salt to taste and stir again. Cover the bowl and refrigerate for at least two hours, or ideally overnight, to allow all the flavours to meld together and the soup to chill thoroughly.
6. 6 Serve the saltibarščiai in deep chilled bowls, garnished with the reserved fresh dill. Place a hot boiled potato on the side of each bowl, creating the traditional contrast of cold soup and warm potato.