Agurkų šaltsriubė – cold cucumber soup with kefir

Ingredients (serves 2)

• Kefir 2.5%600 ml
• Cucumber400 g
• Egg (2 pcs)110 g
• Potatoes (raw)400 g
• Radishes100 g

Also: Dill, chives, garlic, salt, cold water

Method

1. Wash the potatoes, cut the bigger ones in half, put them in a pan and cover with water. Salt lightly and cook over medium heat for 20 min from boiling, until soft.
2. In another pan, bring water to the boil, carefully add 2 eggs and cook over medium heat for 9–10 min so the yolk sets. Then move them to cold water.
3. While they cook, coarsely grate the cucumbers, thinly slice the radishes, chop the dill and chives and crush the garlic.
4. In a bowl, mix 600 ml kefir with the veg and herbs and salt lightly. If it's too thick – add a splash of cold water.
5. Put the soup in the fridge for at least 10 min so it gets properly cold.
6. Peel and halve the eggs. Serve the soup with the egg, and the hot potatoes on the side, sprinkled with dill.