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.
Boil eggs medium done. Peel and half them.
In a bowl mix kefir, buttermilk and a jar of grated marinated beetroots.
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.
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.
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.