Refreshing Russian Beetroot Soup for Hot Days

First, make sure to chill the kefir before you start. Next, boil the beets and eggs until fully cooked. Allow them to cool before handling.

Once the eggs are cool, separate the egg whites from the yolks. In a large pot, finely chop all the herbs like dill and green onions.

Add the yolks and mix in the hot mustard, mashing everything together with a fork until you create a smooth consistency.

Using a large grater, immediately grate the cooked beets into the mixture with yolks and herbs, which helps achieve a vibrant color.

Next, grate the egg whites as well and add them to the pot.

Now, shred the cucumbers into thin strips and fold them into the mixture. Season with salt to taste, then add sugar, and finally fold in the sour cream.

Pour in the chilled kefir and add lemon juice. Mix thoroughly until well combined.

Gradually add water to the mixture, adjusting to your preferred consistency whether you like it thicker or thinner. I used around 900-1000 ml of water (can be regular or a mix with sparkling water).

Give everything a final stir, check the salt, and then refrigerate for 2-4 hours to allow the flavors to meld together. Serve with extra mustard on the side for an added kick!