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Ingredients
- 4 medium beets cooked, peeled and chopped or thinly sliced
- 3 medium potatoes peeled, diced and steamed until just tender
- 1 small English cucumber chopped
- 1/2 pound Ham diced, (optional)
- 1 cup scallions finely chopped
- 3 Tbsp dill (fresh) chopped, divided
- 4 cups kefir fresh, unsweetened, or non-Greek plain yogurt
- cold water 3-4 cups, or as desired
- 1/2 cup sour cream more or less as desired
- Himalayan pink salt
- Vinegar white or apple cider, (optional)
- 4 egg(s) hard-boiled, peeled, and quartered
Ingredients
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Instructions
- Place beets, potatoes, cucumber, ham (if using), scallions and 2 Tbsp dill in a large soup pot.
- Add kefir or yogurt, water, sour cream, salt and vinegar (if using) to taste. Mix well; let the soup sit for up to an hour to allow the flavors to meld.
- Taste and adjust liquids and seasonings as desired.
- Serve in individual soup bowls garnished with remaining dill and 2 boiled-egg wedges per bowl.