Chilled Beet Soup

Wash the beets and potatoes, wrap them in foil, and roast at 180°C (350°F) for about an hour, testing for doneness with a knife. Let them cool, peel, and dice. Hard-boil the eggs for 8–9 minutes, cool, and dice as well.

Dice the cucumber to the same size and combine with the rest of the vegetables and eggs in a large bowl. Add the juice of a quarter lemon to preserve the vibrant color of the beets and provide a gentle tang.

Pour in the chilled kefir and cold water in a three-to-one ratio, seasoning with salt and pepper to taste. Stir gently to avoid mashing the vegetables, taste, and add more lemon juice if needed.