Cold borscht

Instructions

1. Grate the cooked beetroot into a large bowl, then add the vinegar, sugar and a pinch of salt.
2. Pour in the kefir and cold water over the beetroot, then mix until the colour is an even, bright pink.
3. Cut the cucumber and radishes into small cubes, then finely slice the spring onions.
4. Peel the hard-boiled eggs and cut them into cubes.
5. Add the vegetables and eggs to the soup, then adjust the seasoning with salt and pepper.
6. Chill for at least 2 hours so the soup is nice and cold.
7. Serve with the potatoes and chopped dill.