Lithuanian Cold Borsch (Šaltibarščiai)

Wash the beets and boil until tender, about 30–60 minutes depending on size, then cool completely, peel and grate on a coarse grater.

Hard-boil the eggs for about 8 minutes, cool, peel and finely chop three of them; set the fourth aside for serving.

Grate the cucumber or cut it into thin matchsticks, slice the green onions into rings, and finely chop the dill.

In a large bowl, combine the beets, cucumber, green onions, half the dill and the chopped eggs. Pour in the kefir and lemon juice, then stir well.

Add cold boiled water, season with salt and pepper to taste; the soup should be thin but richly colored with beet.

Cover the bowl and chill the cold borsch for at least 1 hour to let the flavors meld.

Peel the potatoes, cut into large chunks and boil in salted water for 15–20 minutes until tender; drain.

Ladle the cold borsch into bowls, garnish with the remaining dill and the fourth egg cut in half. Serve the potatoes on the side, warm or at room temperature.