Cold pink soup

Step 1/6

• salt
• ⅛ kg potato

• pot

Peel potatoes, wash it. Place it in cold salted water. Bring the water to boil and and simmer it gently 8-10min until potatoes are cooked but not collapsed.

Step 2/6

• 1 eggs

• pot

Boil eggs medium done. Peel and half them.

Step 3/6

• ⅓ l kefir
• ⅛ l buttermilk
• ⅛ kg red beet marinated grated

• bowl

In a bowl mix kefir, buttermilk and a jar of grated marinated beetroots.

Step 4/6

• ⅓ seedless cucumber
• 1 stalks scallions
• 1 stalks dill
• salt
• pepper

• cutting board

Peel a cucumber, julienne it. Cut scallions and dill. Put everything in a bowl with kefir, buttermilk and beetroots. Put salt and black pepper. Taste it.

Step 5/6

• olive oil
• salt
• pepper
• herb

• baking sheet

Check if potatoes are ready. Drain water and leave it to cool. Heat oven to 180C. Place potatoes on a tray. Coat potatoes in olive oil, salt, black pepper and herb of your herbs. Place the tray in oven and bake it for 30-45 min till crispy outside and soft inside.

Step 6/6

Serve cold soup in a small bowl and hot potatoes in a plate on a side. Place half of peeled egg on top of soup.