One cold Russian-style kefir soup with diced cooked potato and egg, crisp cucumber and radish, scallion and dill; no meat.
0.75 cupKefir
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1 eggChicken eggs
10 gSour Cream
70 gPotato
60 gCucumber
30 gRadish
5 gGreen onion
2 gDill
2.5 cupsWater
1 tspLemon Juice
To tasteSalt
To tasteBlack Pepper
Bring all the water to a gentle boil in a small saucepan. Add the whole egg in its shell and all the diced raw potato. Simmer for 10 minutes, then lift out the egg and cool under cold running tap water for 5 minutes. Continue cooking the potato for another 2-5 minutes until completely tender. Drain and discard the cooking water. Peel the egg.
Spread all the drained potato on a clean plate and dice the hard-boiled egg. Cool them for 15 minutes, then refrigerate for 20 minutes until cold throughout. Keep the kefir and sour cream chilled; do not pour them over warm potato.
Put all the cold potato, diced egg, cucumber, radish, scallion and dill in one soup bowl. Whisk all the cold kefir with the sour cream and lemon juice, pour over the chopped ingredients and stir gently. Season with salt and pepper. Refrigerate for 15 minutes, then serve the entire bowl cold as one portion. Do not blend; the small pieces stay distinct. No ham, bread or extra garnishes are included.