Lithuanian cold borscht

1. First of all, boil potatoes, beets and eggs. I usually boil beets and potatoes together in the same pot. I pour the vegetables with cold water, let the water boil and cook them until fully cooked. I check the readiness of vegetables by piercing them with a knife, if the knife easily enters the vegetables, they are ready. Drain the water from the vegetables, let them cool completely and peel them.

2. To boil the eggs, boil water in a saucepan and carefully put the eggs into the water, cook hard-boiled eggs, 6-7 minutes. We drain the water from the eggs, cool them and remove the shell.

3. Cut the radish and fresh cucumber into either strips or quarters.

4. Put the vegetables in a bowl.

5. Cut the eggs into small cubes and also transfer them to a bowl.

6. We rub the boiled beets on a coarse grater.

7. Put the beets in a bowl with the rest of the ingredients.

8. Dill and green onion finely chopped with a knife.

9. Put the greens in a bowl.

10. Fill all the ingredients of Lithuanian cold borscht with kefir. Important: kefir should not be very acidic. It is better to take fatter kefir. Mix well all the ingredients with kefir. If the borscht turns out to be thick, add a little cold boiled water. It's time to salt the borscht. Let it brew in the refrigerator for literally 20-30 minutes.

11. Pour cold borscht into portioned plates, decorate with boiled egg quarters and serve with slices of boiled potatoes and fresh bread.

Bon appetit!