Aukstā zupa (cold summer soup)

Instructions

1. Boil the eggs for 10 minutes, shell them and cut them into cubes.
2. Peel and cut the cucumber and radishes into small dice, then finely chop the dill.
3. In a large bowl, pour in the cold kefir and mix it with the crème fraîche.
4. Add the vegetables, eggs and dill, then season with salt and pepper.
5. Chill for 30 minutes and serve with the warm potatoes on the side.