Step 1/6
- salt
- ½ 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
- 3 eggs
- pot
Boil eggs medium done. Peel and half them.
Step 3/6
- 1 l kefir
- ½ l buttermilk
- ½ kg red beet marinated grated
- bowl
In a bowl mix kefir, buttermilk and a jar of grated marinated beetroots.
Step 4/6
- 1 seedless cucumber
- 3 stalks scallions
- 3 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.
