The soup is composed of fresh dill, cilantro, radishes, cucumber, scallions, and kefir and is garnished with chopped hardboiled egg and cold boiled potatoes—a refreshing vegetarian delight. Although Aziza uses more kefir than I do in this recipe, I only used a quart because I like it a bit more like a cold and creamy veggie jumble.
1largeEnglish Cucumber, partially peeled, split lengthwise then sliced
1small bunchradishes,roughly chopped
1bunchscallions,chopped
1 bunchcilantro,finely chopped
1bunch/handfulfresh dill,chopped
Salt to taste
1 to 1.5 quarts plain kefir
1largepotato, boiled
4hardboiled eggs, roughly chopped
Instructions
Mix the first five vegetables together in a medium-sized bowl. Pour the kefir over the vegetables and stir. Add salt to taste. Refrigerate until cold. Serve with potato and egg as garnish.