* lemon juice – to taste.
## Method of preparation
First, finely chop the dill and parsley. Add a teaspoon of mustard and three hard-boiled egg yolks to the herbs. Mash thoroughly with a fork until a smooth paste forms—this is what gives the soup its particularly rich flavor.
Transfer the mixture to a saucepan and add chopped green onions. Grate the boiled or baked beets on a coarse grater and add them to the saucepan.
Cut the cucumbers into thin strips and the egg whites into small cubes. Add them to the remaining ingredients along with the sour cream and mix well.
Pour in the cold kefir, season with salt, add a pinch of sugar, and a squeeze of lemon juice. Gradually add the cold water, adjusting the soup’s thickness to your liking.
Place the pot in the refrigerator for at least one to two hours. This will allow the soup to cool thoroughly and allow all the flavors to meld beautifully. Serve cold.
## Useful tips
Roast beets instead of boiling them. This will keep them sweeter, juicier, and preserve their rich ruby color.
