This soup was and is traditional spring/summer soup in Lithuania. With this soup me and my mom always start summer. This time we did it little bit to early - we still don't have fresh potatoes (ok, we have "fresh ones" from Holland) and fresh beetroots, but it's OK sometimes to cheat a little. I was so happy to see fresh dills and cucumbers that I immediately wanted to do this soup. Too we had very fresh eggs. It was so delicious! If you eat Tzatziki - try this soup, even small amount. It's really refreshing during hot summer days. Use the best ingredients you have.
0.5 kg fresh potatoes
1 liter of kefir or plain natural yogurt
250 ml preserved chopped/grated beetroots or cooked beetroots (about 2 medium)
1 long cucumber
few stalks of spring onions
Wash your potatoes with brush (or peel them if they have thick skin). Cut them to 2-4 parts, then put in the pot and cover with water. Cook until tender (about 15-20 minutes).
Hard boil your eggs (about 10 minutes).
During this time in a bowl mix together kefir with preserved beetroots. If your beetroots are just cooked - grate them with coarse grater and then mix it with kefir. Add 2-3 spoons of water if it looks to thick.
Chop cucumber to small pieces and add to kefir-beetroot mix. Chop dills and spring onions and add them too.
Cool boiled eggs and peel then. Then chop them coarsely and add to kefir-beetroot mix.
Add pinch of salt.
Serve with hot boiled potatoes.