Vegetable Beetroot Cold Soup

Products:

1. 1 bottle of Kefir 32 oz
2. 1 pack of Yogurt 32 oz
3. 1/2 cup of Heavy Cream
4. 1/2 carton of veggie broth
5. 2 small jars of pickled beets 16 oz
6. 2 cucumbers, 1 bunch of red radishes
7. 1/4 Fresh Fennel  and bunch of rainbow chard
8. 1 bunch of green onion, 1 clove of garlic, 1 bunch of fresh dill
9. 4 eggs 1/2 ,pack of small potato
10. salt, pepper, sugar and 1 tsp butter

Cut rainbow chard leaves into thin stripes. Peel and chop the cucumbers. Drain beets or chop them into thin strips, (if they are not shredded before). Clean and grate red radishes on a small grater. Cut fennel into small pieces. Cut the chives and fresh dill. Meanwhile boil hard boiled eggs and cook  potatoes,  cut into 1/2-inch pieces. When they are done, drain them and add 1 tsp butter, shake.

When everything is ready  start mixing the cold soup. Pour kefir, yogurt and heavy cream into the pot. Add to the pot all vegetables. Mix all ingredient. Add drained before beet juices , from one jar. Keep stirring, add 1 tsp of salt, 1 tsp of  pepper   and  2 tsp of sugar.  Finally add half pack of veggie broth, 16 oz. Stir, serve as you can see at the picture  with potato and eggs inside the soup. Garnish with fresh dill.